Big Slice Black Forest Cake

This classic chocolate cherry cake is perfect when you want to serve something special. It has several steps but the cake and filling can be made ahead. 

Recipe Tags:

Baking Time: 22 minutes, Standing Time: 30 minutes, Chilling Time: 30 minutes

Preparation Time:

Cooking Time:

Servings: 12

Share this recipe:


  • 1/2 cup (125 mL) semi-sweet chocolate chips
  • 2 cups (500 mL) all-purpose flour
  • 1/3 cup (75 mL) sifted unsweetened cocoa powder
  • 3/4 tsp (4 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) butter, at room temperature
  • 1-1/2 cups (375 mL) granulated sugar
  • 3 Ontario Eggs, at room temperature
  • 1-1/2 tsp (7 mL) vanilla
  • 3/4 cup (175 mL) Ontario Milk


  • 3/4 cup (175 mL) granulated sugar
  • 2 tbsp (25 mL) cornstarch
  • 2-1/2 cups (625 mL) halved, pitted Ontario Sweet Cherries
  • 2 tbsp (25 mL) cherry liqueur (Kirsch)

Dipped Cherries:

  • 20 Ontario Sweet Cherries with stems
  • 2/3 cup (150 mL) semi-sweet chocolate chips

Mascarpone Cream:

  • 1-1/2 cups (175 mL) 35% Ontario Whipping Cream
  • 1 container (500 g) Ontario Mascarpone Cheese, at room temperature
  • 3/4 cup (175 mL) granulated sugar
  • 1-1/2 tsp (7 mL) vanilla
  • 3 tbsp (45 mL) shaved semi-sweet chocolate.


Line 15- x 10-inch (40 x 25 cm) rimmed baking sheet with parchment paper; butter and set aside.

In glass measuring cup, microwave chocolate chips on Medium for 1 minute; stir until melted and smooth. Set aside to cool. 

In medium bowl, whisk together flour, cocoa powder, baking soda and salt. In large bowl, using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs 1 at a time. Beat in vanilla and cooled chocolate. Add flour mixture in thirds, alternating with milk. Beat just until blended. 

Spread batter evenly in prepared baking sheet. Bake for 20 to 22 minutes or until cake tester inserted in centre comes out clean. Cool in baking sheet on wire rack for 15 minutes. Invert onto clean tea towel lined rack; let cool completely. 

Filling: Remove 2 tbsp (25 mL) of the sugar and mix in small bowl with cornstarch; set aside. In large bowl, combine cherries, liqueur and remaining sugar. Let stand 30 minutes. In sieve over medium bowl, drain cherries; measure 1-1/4 cups (300 mL) of the juice. Pour juice into large saucepan and stir in reserved cornstarch mixture. Bring to boil over medium heat. Reduce heat and simmer for 2 minutes. Stir in cherries and cook until thickened and hot, about 2 minutes; transfer to heat-proof bowl. Cover with plastic wrap; let cool at room temperature.

Dipped Cherries: Wash and dry cherries well. In glass measuring cup, microwave chocolate on Medium for about 1 minute; stir until melted and smooth. Dip cherries into chocolate and place on wax paper-lined pan. Refrigerate, uncovered for 15 minutes or until chocolate is firm. 

Mascarpone Cream: In medium chilled bowl, using electric mixer, whip cream until stiff peaks form. In large bowl, using electric mixer, beat together mascarpone, sugar and vanilla until smooth. Fold whipped cream into mascarpone mixture until well blended.

Assembly: Slice cake into 3 rectangles, 5- x 10- inches (12 x 25 cm). Place one rectangle on serving platter and spread 1 cup (250 mL) of the cherry filling. Gently spread 1 cup (250 mL) of the mascarpone cream mixture over the cherries. Repeat with cake, cherries and mascarpone cream. Place remaining rectangle, smooth side up, on top. Spread cake with thin layer of mascarpone cream mixture; refrigerate for 15 minutes. Spread cake with remaining mascarpone cream mixture. Tilt cake slightly and sprinkle sides with shaved chocolate. Loosely cover with plastic wrap and refrigerate for up to 1 day. Bring to room temperature to serve. Garnish with chocolate dipped cherries. Cut into slices. 

Nutritional information

1 Serving:

  • PROTEIN: 10 grams
  • FAT: 45 grams
  • CARBOHYDRATE: 95 grams
  • CALORIES: 815
  • FIBRE: 2 grams
  • SODIUM: 345 mg