Black Forest Cake with Amarena Cherries – Authentic Gourmet Recipe

The Black Forest cake is one of the most iconic European desserts. In this refined version prepared with Amarena cherries, the recipe gains depth, elegance and a more intense fruity character while preserving the perfect balance between chocolate sponge, light whipped cream and generous fruit layers.

Known for their rich flavour and delicate sweet-tart profile, Amarena cherries bring a gourmet touch that enhances both texture and aroma. Their syrup naturally moistens the sponge, creating a softer cake with a deeper fruit intensity.

At Passion du Fruit, we carefully select premium fruits to elevate classic recipes and help you create homemade desserts with a professional finish and authentic flavour.

This Black Forest cake with Amarena cherries is ideal for birthdays, family gatherings or any occasion where you want to serve an elegant, indulgent and memorable dessert.

Ingredients (serves 6 to 8)

• 1 chocolate sponge cake (or 3 chocolate sponge layers)
• 400 ml heavy whipping cream (minimum 30% fat)
• 60 g icing sugar
• 1 jar of Amarena cherries with their syrup
• 80 g dark chocolate shavings or grated dark chocolate
• Kirsch (optional)

Preparation

1. Slice the chocolate sponge into three even layers.
2. Drain the Amarena cherries and keep the syrup. If desired, mix the syrup with a small amount of kirsch.
3. Lightly soak the first sponge layer with the syrup.
4. Whip the cold cream with the icing sugar until firm.
5. Spread a layer of whipped cream over the sponge, add Amarena cherries and sprinkle with grated chocolate.
6. Place the second sponge layer on top and repeat the process.
7. Finish with the final layer, then cover the entire cake with whipped cream and smooth the sides.
8. Decorate with chocolate shavings and whole Amarena cherries.
9. Refrigerate for at least 4 hours before serving.

Chef’s tip

For the best texture and flavour, prepare the cake the day before serving. Resting time allows the Amarena syrup to fully soak into the sponge, resulting in a softer and more harmonious Black Forest cake.