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Black Forest Tiramisu Cake

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This Black Forest Tiramisu Cake combines the drama of Black Forest cake with the creamy, melt-in-your-mouth texture of tiramisu. Layers of chocolate sponge, cherry compote, and mascarpone cream make it an unforgettable, showstopping dessert that’s surprisingly easy to make at home.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (or non-dairy milk for lactose-free)
  • 1/2 cup (120ml) strong brewed coffee, cooled (espresso works best)
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 8 oz (225g) mascarpone cheese, cold
  • 1 1/4 cups (300ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 1/2 cups (375g) pitted cherries (fresh or frozen, thawed)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp kirsch (optional)
  • 1 cup (240ml) strong brewed coffee, cooled (sweeten lightly if desired)
  • 2 tbsp coffee liqueur or kirsch (optional)
  • Dark chocolate shavings or curls (for garnish)
  • Extra whipped cream and cherries (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform or round cake pan with parchment.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk sugar, eggs, oil, milk, coffee, and vanilla extract until smooth.
  4. Add wet ingredients to dry ingredients and mix until just combined.
  5. Pour batter into prepared pan. Bake for 28-32 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes, then turn out onto a rack to cool completely.
  6. For the cherry compote: In a small saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat, stirring, until cherries release juice and soften (about 5-7 minutes). Stir in kirsch if using, simmer another minute, then remove from heat and cool completely.
  7. For the tiramisu cream: In a chilled bowl, beat mascarpone with powdered sugar and vanilla until smooth. Slowly add heavy cream and whip until soft peaks form. Do not overbeat.
  8. Slice cooled cake horizontally to create two even layers. Place bottom layer on serving plate or in clean springform pan.
  9. Brush bottom layer with half the coffee mixed with liqueur or kirsch. Spread half the mascarpone cream over cake, then spoon half the cherry compote on top.
  10. Place second cake layer on top, brush with remaining coffee mixture, and repeat with remaining mascarpone and cherries. Smooth top with offset spatula.
  11. Cover and refrigerate at least 4 hours (overnight is best).
  12. Before serving, sprinkle with chocolate shavings or curls and decorate with extra whipped cream and cherries if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based mascarpone and coconut whipped cream. Chill the cake overnight for best flavor and texture. Use a vegetable peeler on a cold chocolate bar for perfect curls. If using canned cherries, drain and simmer briefly with sugar and lemon juice. For clean slices, use a hot, clean knife.

Nutrition

Keywords: black forest tiramisu cake, chocolate cherry cake, mascarpone dessert, easy tiramisu cake, homemade black forest cake, cherry chocolate cake, celebration dessert, layered cake, holiday dessert, showstopper cake

Find it online: https://jodierecipes.com/black-forest-tiramisu-cake-recipe-easy-homemade-dessert-guide/