The classic Black Forest Cake is a chocolate lover’s dream—rich layers of chocolate cake, sweet cherries, and fluffy whipped cream. But one day, as I devoured a slice, I thought, What if this had more fruit and less guilt? That’s when the idea hit me: Why not give this iconic dessert a fruity makeover?
Who says a Black Forest Cake has to stick to tradition? This fruit-based Black Forest Cake recipe puts a fresh, juicy twist on the classic European cake, balancing rich chocolate genoise sponge with layers of homemade whipped cream and a medley of vibrant fruits. While the original Schwarzwälder Kirschtorte—named after the Black Forest region of Germany—became famous for its sour cherries for Black Forest Cake and boozy Kirschwasser in Black Forest Cake, this version highlights a natural, fruit-forward take without losing its signature indulgence.
Rooted in German baking traditions but with a modern upgrade, this cake brings out the best of chocolate and fruit pairing. Whether you’re a fan of German cake history, curious about Black Forest Cake assembly, or simply looking for a showstopper dessert recipe, this one is guaranteed to impress.
Perfect for a German celebration cake, a summer treat, or any special occasion, this fruit-filled Black Forest Cake offers a lighter, fresher twist on a beloved favorite. Ready to layer up some chocolate sponge, fresh fruit, and fluffy cream?🍒🍫
It all started with a simple snack. I was munching on fresh cherries, strawberries, and blackberries, enjoying their natural sweetness, when I realized something. These fruits together tasted amazing—juicy, vibrant, and refreshing.
Then my eyes drifted to a half-eaten slice of chocolate cake on my plate. I had a lightbulb moment: What if I packed even more fruit into a Black Forest Cake? Instead of just cherries, why not throw in strawberries and blackberries for extra flavor and a summery twist?
Of course, baking isn’t just throwing ingredients together and hoping for the best (though I wish it were that easy). My first attempt was… let’s just say not great. Too chocolaty, not enough fruit. The second version? Too much fruit—cake got soggy. Oops.
After a few messy (but delicious) fails, I finally found the perfect balance:
It was Black Forest Cake, but fresher, lighter, and bursting with juicy goodness.
Not to brag (okay, maybe a little), but this version of Black Forest Cake is next-level. Here’s why:
Want to make sure your cake turns out chef’s kiss perfect? Follow these pro tips:
So there you have it—a Black Forest Cake with a fresh, fruity twist! It’s the perfect blend of chocolate cake and summer flavors, making it a hit for any occasion. Whether you’re a die-hard chocolate fan or a fruit lover, this cake is guaranteed to win you over.
Now, who’s ready to bake? 🍒🍓🍫
This recipe reinvents the classic German Black Forest Cake by incorporating a variety of fresh fruits, reducing the reliance on chocolate, and enhancing the natural sweetness of the ingredients. It’s a lighter, fruit-forward version that’s perfect for summer or any special occasion.
Preheat the oven to 175°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the sugar, applesauce, buttermilk, eggs, vanilla extract, and almond extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped cherries and blackberries.
Divide the batter evenly between the two pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
In a saucepan, combine the cherries, strawberries, blackberries, sugar, cornstarch, and lemon juice.
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Place one cake layer on a serving plate. Spread a thin layer of whipped cream frosting on top.
Spoon half of the fruit filling over the frosting, spreading it evenly.
Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.
Use a piping bag to create decorative swirls on top, if desired.
Garnish with fresh cherries, strawberries, blackberries, and dark chocolate shavings.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. This is just an estimate.
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Lallie’s Tips:
