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Black Forest Cake

Eggless Black Forest Cake with Chocolate Ganache and Cherry Pie Filling compote is stuff of cake dreams. It is made with chocolate layers, filled and topped with homemade cherry compote.
Prep Time15 mins
Cook Time1 hr
Course: Baking, Dessert


for the cherry pie filling

  • 5 cup cherries pitted
  • cup sugar adjust as per the tartness or sweetness of cherries
  • ¼ cup +3 tbsp cherry syrup adjust as per thickness required
  • 3 tbsp cornstarch

for assembling


for the cherry pie filling

  • Combine sugar & cherries in a thick bottom pan & stir. If cherries are soft & mushy, you won't need more additional water but if they are firm, add 1/2-3/4 cup water.Mix cornstarch in 3 Tbsp drained cherry juice separately. Make sure no lumps are formed.
  • When the cherries are boiling, slowly add cornstarch, stirring all the while. Allow the mixture to become clear & starch to dissolve completely. Do not overcook as the filling will start breaking down
  • Remove from flame & allow to cool. When cool, store in an air-tight container in refrigerator.

assembling the cake

  • Take a cardboard pieces & cut it out 1 inch bigger than the cake pan. Cover it with the golden paper. Cake base is ready.
  • Allow your cake assembling ingredients to come to room temperature - cake, cherry pie filling & syrup. In the meanwhile, prepare the whipped cream.
  • Place the prepared cake base on a flat base or cake table.
  • Using a serrated knife, carefully slice the cake horizontally into 2 halves. Liberally sprinkle both sides of halves with sugar syrup. Place the top half on the base upside down.
  • Fill the ganache in a frosting bag & using small star tip, make 2-3 circles of ganache on the base cake to create a sort of dam as we do not want the cream to spill out when we fill it in.
  • Then using a rubber spatula, fill the dam with whipped cream, spreading till the edge of the dam.
  • Now place some dollops of cherry pie-filling on the cream. This is just to give that extra flavor of cherry when we bite in. No need to spread a big layer, just some dollops would do.
  • Place the second layer of cake with bottom up (as this has a smooth & flat top) on top of of first layer. Allow this to set in fridge for few minutes so that ganache is set & doesn't get disturbed when we start decorating.
  • Remove from fridge. With the help of frosting spatula, spread ganache on the sides of the cake completely. Smooth the ends & spread any extra ganache towards the top centre. Since we are going to fill the top with cherry pie filling, the top can be little untidy, it won't show. Take the ganache filled frosting bag & make small scallop design, press & then pull forward, again press & pull forward the tip, at the base of the cake. This gives a clean edge to the cake.
  • Now fill the remaining whipped cream in a frosting bag & using a bigger star-tip make alternate shells or any other design you want on the edge.
  • Now fill the centre with the remaining cherry-pie filling & spread towards the edges without spoiling the cream.Chill the cake covered for atleast 4 hours for best taste. Slice & serve.


I made a mistake & started with 1 cup water, the filling became very watery as sugar also releases water upon being subjected to heat. It took me a lot of time to reach desired consistency & I was scared all the while of over doing the filling.
Pitted Cherries {830 gms (wet weight) can yield 3 cups & 450 gms yield 2 cups pitted cherries, drained. You can store cherry juice.
I used cherry liquid (drained) instead of water. I reduced the sugar by half as I was already using sugar filled cherry liquid.