Black Forest Cake with Ganache and Berries

Serves 16 Prep Time 1 hours   Cook Time 35 minutes   Rated:

I am often asked if I have a recipe for such and such. This famous recipe, that famous recipe. Of course I try and accommodate and often I already have the requested recipe. I do have a Black Forest Crepe Cake but this is not that recipe. Someone asked me for a ridgy didge Black Forest Cake, this is also not that recipe! In that we couldn't source fresh cherries at the time, so used other berries that were available, but you really could go all out with the cherries...ignoring the other berries. SO therefore I think we covered the brief. I know it tasted incredible. As I get older, and it seems as the night follows day, fatter, I try and avoid these sorts of treats. I do love making them, then I eat a mouthful and that is it. I confess, I may have had an entire slice of this one. So you have been warned. Addiction is a terrible thing.

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  • Cake
  • 300 Grams flour
  • 450 Grams golden caster sugar
  • 100 Grams
  • 2.5 Teaspoons baking powder
  • 2 Teaspoons baking soda
  • 1 Pinch pink salt flakes BUY
  • 300 Grams milk
  • 3 eggs
  • 2 Teaspoons vanilla bean paste BUY
  • 120 Grams Extra Virgin Olive Oil (EVOO) BUY
  • 280 Grams boiling water
  • Ganache
  • 200 Grams chocolate dark callets BUY
  • 50 Grams cream
  • Cream Fillng
  • 600 Milliliters pure or whipping cream
  • 2 Teaspoons vanilla bean paste BUY
  • The Rest
  • 600 Gram jar Morello pitted Cherries drained well
  • Fresh cherries, berries to garnish
  • chocolate shards (I used Callebaut, tempered and scraped it using a large metal scraper) BUY
  • 200 Grams kirsch (optional, but use a sugar syrup made from the cherry juice otherwise)
  • Icing sugar to dust



Preheat oven to 170°C and butter and line 2 x 7 inch (18 cm) cake tins.


Place flour, sugar, cocoa, baking powder and soda, and salt into Thermomix bowl and blend 20 sec/speed 8.


Add milk, eggs, vanilla and EVOO and blend 10 sec/speed 5. Scrape down sides of bowl.


Add boiling water very carefully and blend 30 sec/speed 4.


Divide batter between the 2 tins.


Bake 35 minutes or until bouncing back when you touch the centre.


Cool in tins, at least 10 minutes then transfer to a wire rack until cool.


To be ready for the assembly, whip your cream with the vanilla and have it ready. This will only take approx 20 sec/Butterfly/speed 4. Check frequently and don't overwhip...gentle mounds is what you are after. Remove from bowl and set aside.


Make the ganache in the Thermomix bowl you have whipped the cream in. Place all ingredients into Thermomix bowl and melt 4 min/50°C/speed 1. Stop and scrape down sides of bowl as needed. Cool until glossy, finishing with your spatula just to incorporate all of the mixture.


Level each cake and cut in halves. Brush each layer generously with the kirsch (or syrup) using a pastry brush. Place first layer onto the serving plate.


Dollop with cream and place a layer of Morello cherries on top. Repeat with all layers except the last but keep some cream aside.


Spread the top layer with plenty of ganache, it can drip down the sides if you wish. Finish the very centre of the top layer on the ganache with cream. Garnish with plenty of berries, cherries, chocolate shards and finish with a dusting of icing sugar just before serving.


We know Black Forest is all about the cherries, but when we made this and took the photo, fresh cherries were not in sadly, we will just have to make it again. I do love the brightness of the fresh berries though, so it was a happy compromise. Flavour was amazing too!!

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