Easy Strawberry Cheesecake Dump Cake — a quick, no-fuss dessert with juicy strawberries, cream chees...
Broma Bakery Black Forest Cake
Alaina
04 March 2026
150 total time
10 servings
3.8 (47)
Introduction
A familiar bakery favorite, translated for your kitchen.
Bring the theatrical charm of a bakery showstopper into your home kitchen with calm confidence and a few reliable techniques. This section is an invitation to the experience rather than a repetition of measurements or steps: imagine soft, tender chocolate layers that cradle pockets of glossy, ruby cherries and a cloud of whipped cream that feels both indulgent and airy. As a professional baker, I love how this cake balances structure and softness — the sponge must hold multiple layers while yielding to a fork, and the cream should feel light without collapsing under the weight of fruit and chocolate.
The real joy is in the assembly: a steady hand, a warm kitchen, and the ritual of brushing and layering transform separate components into a cohesive dessert. In this narrative I'll share perspective on technique, textural decisions, and small finishing touches that lift the cake from good to irresistibly bakery-level. Expect a conversational, kitchen-tested walk-through focusing on the sensory cues that matter — sights, sounds and subtle texture changes — so you can bake with intention and confidence.
Throughout, I’ll point out practical tips gleaned over countless layered cakes: how to preserve aeration, when to chill between steps, and how to coax perfect chocolate curls. These are the touches that make a home-baked Black Forest feel like it came straight from a beloved patisserie.
Bring the theatrical charm of a bakery showstopper into your home kitchen with calm confidence and a few reliable techniques. This section is an invitation to the experience rather than a repetition of measurements or steps: imagine soft, tender chocolate layers that cradle pockets of glossy, ruby cherries and a cloud of whipped cream that feels both indulgent and airy. As a professional baker, I love how this cake balances structure and softness — the sponge must hold multiple layers while yielding to a fork, and the cream should feel light without collapsing under the weight of fruit and chocolate.
The real joy is in the assembly: a steady hand, a warm kitchen, and the ritual of brushing and layering transform separate components into a cohesive dessert. In this narrative I'll share perspective on technique, textural decisions, and small finishing touches that lift the cake from good to irresistibly bakery-level. Expect a conversational, kitchen-tested walk-through focusing on the sensory cues that matter — sights, sounds and subtle texture changes — so you can bake with intention and confidence.
Throughout, I’ll point out practical tips gleaned over countless layered cakes: how to preserve aeration, when to chill between steps, and how to coax perfect chocolate curls. These are the touches that make a home-baked Black Forest feel like it came straight from a beloved patisserie.
Why You’ll Love This Recipe
Celebration-ready but utterly approachable.
This cake is a rare dessert that reads as both festive and familiar. It carries the drama of layers and glossy cherries while remaining approachable: the flavors are direct and instantly enjoyable. What makes bakers come back to recipes like this are the emotional rewards — a cake that slices cleanly, that has clear layers of chocolate, fruit and cream, and that keeps well enough to be made ahead without losing character.
I love recommending it because it teaches technique transferable to many other layered cakes: mastering a sponge that’s tender yet stable, tempering whipped cream for structure, and stewarding fruit compotes so they remain vibrant without soggying the cake. The assembly process is meditative; each layer is an opportunity to tune moisture and balance. Small rituals — chilling between steps, resting the assembled cake — vastly improve the final result.
Home chefs also appreciate how forgiving the recipe is. Variations in cherry sweetness or a slight difference in cream texture won’t derail the experience; instead they invite adaptation. This is a cake you can make for a birthday, an intimate dinner, or a holiday table and feel proud presenting, knowing the technique you practiced paid off in every slice.
This cake is a rare dessert that reads as both festive and familiar. It carries the drama of layers and glossy cherries while remaining approachable: the flavors are direct and instantly enjoyable. What makes bakers come back to recipes like this are the emotional rewards — a cake that slices cleanly, that has clear layers of chocolate, fruit and cream, and that keeps well enough to be made ahead without losing character.
I love recommending it because it teaches technique transferable to many other layered cakes: mastering a sponge that’s tender yet stable, tempering whipped cream for structure, and stewarding fruit compotes so they remain vibrant without soggying the cake. The assembly process is meditative; each layer is an opportunity to tune moisture and balance. Small rituals — chilling between steps, resting the assembled cake — vastly improve the final result.
Home chefs also appreciate how forgiving the recipe is. Variations in cherry sweetness or a slight difference in cream texture won’t derail the experience; instead they invite adaptation. This is a cake you can make for a birthday, an intimate dinner, or a holiday table and feel proud presenting, knowing the technique you practiced paid off in every slice.
Flavor & Texture Profile
A layered conversation of contrasts.
At its best, this cake is an orchestration of contrasts that harmonize on the palate. The chocolate sponge is the foundation: it should be aerated and tender with a gentle cocoa bitterness that complements the bright, syrupy cherries. The cherry component adds both acidity and a concentrated fruit sweetness that cuts through the richness of the cream. The whipped cream acts as the unifying element — airy, slightly sweet and cool, creating relief between richer bites.
Texture is just as important as flavor. Look for a sponge that yields to the bite without collapsing; it must be sturdy enough to support multiple layers yet soft enough to feel light. The compote should be glossy and slightly thickened so it sits between layers without running; whole reserved cherries provide satisfying pops of texture. Whipped cream should be silky with movement — not soupy, not rock-hard — offering a melt-in-the-mouth quality that contrasts the denser chocolate and fruit components.
When assembled, the ideal mouthful contains all three elements: the faint grain of cocoa in the sponge, a jewel of marinated cherry, and a pillow of cream. The dark chocolate shavings on top add an aromatic snap and a bittersweet foil. Altogether, the profile reads celebratory rather than cloying, lively rather than one-note — a dessert that feels thoughtfully composed in every bite.
At its best, this cake is an orchestration of contrasts that harmonize on the palate. The chocolate sponge is the foundation: it should be aerated and tender with a gentle cocoa bitterness that complements the bright, syrupy cherries. The cherry component adds both acidity and a concentrated fruit sweetness that cuts through the richness of the cream. The whipped cream acts as the unifying element — airy, slightly sweet and cool, creating relief between richer bites.
Texture is just as important as flavor. Look for a sponge that yields to the bite without collapsing; it must be sturdy enough to support multiple layers yet soft enough to feel light. The compote should be glossy and slightly thickened so it sits between layers without running; whole reserved cherries provide satisfying pops of texture. Whipped cream should be silky with movement — not soupy, not rock-hard — offering a melt-in-the-mouth quality that contrasts the denser chocolate and fruit components.
When assembled, the ideal mouthful contains all three elements: the faint grain of cocoa in the sponge, a jewel of marinated cherry, and a pillow of cream. The dark chocolate shavings on top add an aromatic snap and a bittersweet foil. Altogether, the profile reads celebratory rather than cloying, lively rather than one-note — a dessert that feels thoughtfully composed in every bite.
Gathering Ingredients
Assemble quality ingredients before you start.
Taking time to gather and check your ingredients ahead of assembly smooths the entire baking flow. Using fresh cherries when they’re in season gives a bright fruit character; jarred cherries work beautifully too and make the compote quicker to reach glossy shine. For the dairy components, choose high-fat cream for optimal whipping volume and a buttery mouthfeel; the chocolate should be a good-quality dark bar for clean shavings. Salt and baking powder are the invisible helpers — they refine flavor and structure. Finally, have a small measure of kirsch or an equivalent syrup at hand to lightly perfume the layers.
Preparation-wise, lay out the ingredients in the order you’ll use them; this reduces search-time during timed steps. Check the cream is cold and the eggs are room-temperature if your technique calls for it — small temperature differences can affect emulsification and aeration. Lastly, consider your chocolate-shaving tool: a sharp vegetable peeler or a microplane will create different textural results, so decide the finish you want before you start.
Taking time to gather and check your ingredients ahead of assembly smooths the entire baking flow. Using fresh cherries when they’re in season gives a bright fruit character; jarred cherries work beautifully too and make the compote quicker to reach glossy shine. For the dairy components, choose high-fat cream for optimal whipping volume and a buttery mouthfeel; the chocolate should be a good-quality dark bar for clean shavings. Salt and baking powder are the invisible helpers — they refine flavor and structure. Finally, have a small measure of kirsch or an equivalent syrup at hand to lightly perfume the layers.
- 6 large eggs
- 150g caster sugar
- 80g unsalted butter, melted
- 100ml whole milk
- 100g plain flour
- 45g unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 400g pitted cherries (fresh or jarred)
- 100g cherry jam
- 2 tbsp granulated sugar (for compote)
- 1 tbsp cornflour (optional)
- 60–100ml kirsch or cherry syrup
- 500ml heavy cream, cold
- 50g icing sugar
- 1 tsp vanilla extract
- Dark chocolate for shaving
Preparation-wise, lay out the ingredients in the order you’ll use them; this reduces search-time during timed steps. Check the cream is cold and the eggs are room-temperature if your technique calls for it — small temperature differences can affect emulsification and aeration. Lastly, consider your chocolate-shaving tool: a sharp vegetable peeler or a microplane will create different textural results, so decide the finish you want before you start.
Preparation Overview
A calm, stepwise approach yields the best structure.
Good baking rhythm is about cadence: warming bowls when necessary, keeping aeration intact, and allowing components to rest between manipulations. For a layered cake like this, the most critical elements are maintaining the whip in the egg-sugar base for volume, folding gently to preserve that air, and tempering the batter with warmed dairy to ensure a tender crumb. Similarly, the cherry compote benefits from gentle simmering to concentrate flavor and achieve a glossy consistency without breaking down all the fruit into a mash.
Set up a sensible workflow: mix and bake the sponge first, then prepare the compote while the cake cools, and finally whip and chill the cream. Chilling times are a baker’s friend — a cooled sponge slices more cleanly and a chilled cream holds its shape better during assembly. When you slice the sponge into layers, use a long serrated knife and take the time to score a level guide so you remove minimal crumbs.
Plan your finishing touches in advance. Decide how dramatic you want the chocolate shavings, whether you’ll pipe rosettes, and how many whole cherries you’ll reserve for garnish. These decisions will influence minor technique choices — for instance, slightly firmer whipped cream holds piping better, while softer whipped cream creates an ethereal coat that looks delicate and soft. The aim is a composed, balanced cake that showcases each component without one dominating the others.
Good baking rhythm is about cadence: warming bowls when necessary, keeping aeration intact, and allowing components to rest between manipulations. For a layered cake like this, the most critical elements are maintaining the whip in the egg-sugar base for volume, folding gently to preserve that air, and tempering the batter with warmed dairy to ensure a tender crumb. Similarly, the cherry compote benefits from gentle simmering to concentrate flavor and achieve a glossy consistency without breaking down all the fruit into a mash.
Set up a sensible workflow: mix and bake the sponge first, then prepare the compote while the cake cools, and finally whip and chill the cream. Chilling times are a baker’s friend — a cooled sponge slices more cleanly and a chilled cream holds its shape better during assembly. When you slice the sponge into layers, use a long serrated knife and take the time to score a level guide so you remove minimal crumbs.
Plan your finishing touches in advance. Decide how dramatic you want the chocolate shavings, whether you’ll pipe rosettes, and how many whole cherries you’ll reserve for garnish. These decisions will influence minor technique choices — for instance, slightly firmer whipped cream holds piping better, while softer whipped cream creates an ethereal coat that looks delicate and soft. The aim is a composed, balanced cake that showcases each component without one dominating the others.
Cooking / Assembly Process
Follow a steady assembly rhythm for neat, defined layers.
Throughout assembly, work with chilled components where helpful and use gentle, decisive motions when spreading to avoid compressing the sponge unevenly. If the filling feels too loose while you work, pop the partially assembled cake into chill for a short period — this gives you cleaner edges and steadier piping. Conversely, if cream becomes too firm to spread, allow it to rest very briefly at cool room temperature and re-whip slightly by hand to regain spreadability.
- Preheat and prepare your baking vessel as recommended, then prepare the chocolate sponge batter, ensuring the egg-sugar aeration step is completed to achieve a pale, voluminous base.
- Sift and fold together the dry ingredients in measured additions to keep the batter airy. Incorporate warmed dairy gradually to loosen the batter while protecting the lift.
- Bake the sponge until it tests done and cool it fully before layering; cooling stabilizes the crumb and prevents the filling from bleeding.
- Make the cherry compote by gently combining cherries, jam and sugar, heating until glossy and slightly thickened; use a small thickener if needed and finish with kirsch or cherry syrup to taste, then cool.
- Whip the cream to the chosen peak level for your finish, sweetening and flavoring as desired, and chill until assembly.
- Slice the cooled sponge horizontally into even layers with a long serrated knife or cake leveller; keep a steady hand and score a guide for clean cuts.
- Place the base layer on your board, add moisture to the crumb surface as desired, spread a measured portion of compote, then top with an even layer of whipped cream; repeat for subsequent layers and finish with the top layer.
- Cover the assembled cake with the remaining whipped cream and smooth with an offset spatula; optionally pipe rosettes and finish with reserved cherries and dark chocolate shavings.
Throughout assembly, work with chilled components where helpful and use gentle, decisive motions when spreading to avoid compressing the sponge unevenly. If the filling feels too loose while you work, pop the partially assembled cake into chill for a short period — this gives you cleaner edges and steadier piping. Conversely, if cream becomes too firm to spread, allow it to rest very briefly at cool room temperature and re-whip slightly by hand to regain spreadability.
Serving Suggestions
Present with restraint to highlight the layers.
When it’s time to serve, simplicity is often the most sophisticated choice. Let the layered structure and glossy cherries do the talking: a clean slice on a minimal plate keeps the focus on the cake's architecture and interplay of textures. Consider serving slightly chilled so the cream holds its shape on the plate, and provide a fork that can both cut through the layers and scoop a balanced mouthful.
Pairings matter: a short, aromatic coffee or a mild black tea complements the bittersweet notes of the chocolate without overpowering the cherry brightness. If you prefer a boozy accompaniment, a small pour of the same cherry brandy used in the cake can create continuity. For those who enjoy a contrast, a citrus-based palate cleanser or a light sparkling beverage can accentuate the fruit’s acidity.
For portioning, slice with a warm, clean knife between cuts for the neatest edges. If you piped rosettes, try to position the first cut between decorations to keep the remaining slices tidy. Leftover slices can be served with a dollop of lightly whipped cream or a few fresh cherries on the side for a restaurant-style touch. The goal is an elegant, unfussy presentation that showcases each element rather than masking it.
When it’s time to serve, simplicity is often the most sophisticated choice. Let the layered structure and glossy cherries do the talking: a clean slice on a minimal plate keeps the focus on the cake's architecture and interplay of textures. Consider serving slightly chilled so the cream holds its shape on the plate, and provide a fork that can both cut through the layers and scoop a balanced mouthful.
Pairings matter: a short, aromatic coffee or a mild black tea complements the bittersweet notes of the chocolate without overpowering the cherry brightness. If you prefer a boozy accompaniment, a small pour of the same cherry brandy used in the cake can create continuity. For those who enjoy a contrast, a citrus-based palate cleanser or a light sparkling beverage can accentuate the fruit’s acidity.
For portioning, slice with a warm, clean knife between cuts for the neatest edges. If you piped rosettes, try to position the first cut between decorations to keep the remaining slices tidy. Leftover slices can be served with a dollop of lightly whipped cream or a few fresh cherries on the side for a restaurant-style touch. The goal is an elegant, unfussy presentation that showcases each element rather than masking it.
Storage & Make-Ahead Tips
Plan ahead — this cake rewards sensible preparation.
The layered nature of this cake makes it ideal for staging across multiple days. Bake the sponge in advance and wrap it well to preserve moisture; chilled sponges slice cleaner and are easier to handle. The compote keeps very well in the refrigerator and can be made a day or two ahead, which often improves its depth of flavor. Whipped cream is best used the day it’s whipped for peak texture, but you can stabilize it slightly if you need a longer hold.
When storing the assembled cake, refrigerate it covered to prevent the cream from absorbing fridge aromas. A loosely tented dome or a cake carrier works well. The cake benefits from a brief rest in the fridge before serving — this helps the components settle and makes neater slices. If you need to freeze, wrap individual slices tightly and consume within a month; thaw in the refrigerator and expect some shift in cream texture, which you can remedy with a short rewhip of chilled cream for accompaniment.
For transportation, chill the cake thoroughly before travel and keep it level; a non-slip mat under the carrier prevents sliding. If piping decorations are fragile, transport them separately and add just before serving. With a bit of planning you can produce this cake ahead of time and still deliver a fresh, composed dessert that tastes thoughtfully assembled.
The layered nature of this cake makes it ideal for staging across multiple days. Bake the sponge in advance and wrap it well to preserve moisture; chilled sponges slice cleaner and are easier to handle. The compote keeps very well in the refrigerator and can be made a day or two ahead, which often improves its depth of flavor. Whipped cream is best used the day it’s whipped for peak texture, but you can stabilize it slightly if you need a longer hold.
When storing the assembled cake, refrigerate it covered to prevent the cream from absorbing fridge aromas. A loosely tented dome or a cake carrier works well. The cake benefits from a brief rest in the fridge before serving — this helps the components settle and makes neater slices. If you need to freeze, wrap individual slices tightly and consume within a month; thaw in the refrigerator and expect some shift in cream texture, which you can remedy with a short rewhip of chilled cream for accompaniment.
For transportation, chill the cake thoroughly before travel and keep it level; a non-slip mat under the carrier prevents sliding. If piping decorations are fragile, transport them separately and add just before serving. With a bit of planning you can produce this cake ahead of time and still deliver a fresh, composed dessert that tastes thoughtfully assembled.
Frequently Asked Questions
Answers to common questions from home bakers.
Final note:
Practice yields confidence: the first time you layer and finish this cake will teach more than a single read-through. Trust visual and tactile cues as much as timing: the right crumb texture, the sheen on the compote, and the way cream holds its peaks will guide you. With those signals, you’ll consistently produce slices that look and taste like they belong in a bakery display.
- Can I use frozen cherries?
Yes — frozen cherries thaw to a juicy texture well-suited to compote. Drain any excess liquid to avoid thinning the compote, and simmer a little longer to achieve the desired gloss. - How do I stop the cream from weeping?
Work with cold cream and avoid overwhipping. If you need extra stability, a small amount of stabilized technique (such as a touch of mascarpone or a professional stabilizer) can help while maintaining flavor. - Can I skip the alcohol?
Absolutely. Use the reserved cherry syrup or additional cooled compote liquid to add moisture and flavor without alcohol. - What’s the best way to get thin chocolate curls?
Use a slightly warmed bar and a vegetable peeler or a sharp knife; shave away from you to create long curls. Chill briefly if curls soften too much while handling. - How far ahead can I assemble the cake?
You can assemble the cake the day before — chilling overnight helps flavors meld and makes cleaner slices. If assembling earlier, keep it well covered and chilled.
Final note:
Practice yields confidence: the first time you layer and finish this cake will teach more than a single read-through. Trust visual and tactile cues as much as timing: the right crumb texture, the sheen on the compote, and the way cream holds its peaks will guide you. With those signals, you’ll consistently produce slices that look and taste like they belong in a bakery display.
Broma Bakery Black Forest Cake
Bring the Broma Bakery magic home with our Black Forest Cake: layers of rich chocolate sponge, boozy cherry compote 🍒, and cloud-like whipped cream 🥛. Perfect for celebrations!
Prep: 150 Cals: 520 kcal Serves: 10
ingredients
- 6 large eggs 🥚
- 150g caster sugar 🍚
- 80g unsalted butter, melted 🧈
- 100ml whole milk 🥛
- 100g plain flour 🌾
- 45g unsweetened cocoa powder 🍫
- 1 tsp baking powder 🧪
- Pinch of salt 🧂
- 400g pitted cherries (fresh or jarred) 🍒
- 100g cherry jam 🍯
- 2 tbsp granulated sugar (for cherry compote) 🍬
- 1 tbsp cornflour (optional, for thickening) 🌽
- 60–100ml kirsch (cherry brandy), or cherry syrup for non-alcoholic version 🥃
- 500ml heavy (double) cream, cold 🥛
- 50g icing (powdered) sugar 🧁
- 1 tsp vanilla extract 🍦
- Dark chocolate for shaving or curls 🍫
instructions
- 1 1. Preheat the oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake tin.
- 2 2. Make the chocolate sponge: in a heatproof bowl over simmering water, whisk the eggs and caster sugar until warm and sugar dissolves (about 2–3 minutes). Remove and whisk until thick, pale and tripled in volume (about 8–10 minutes).
- 3 3. Sift together the plain flour, cocoa powder, baking powder and salt. Gently fold the dry mix into the egg mixture in three additions, keeping as much air as possible.
- 4 4. Warm the milk and melted butter together, then fold a few tablespoons into the batter to loosen it. Fold the rest in gently until incorporated.
- 5 5. Pour the batter into the prepared tin and bake for 25–30 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
- 6 6. Prepare the cherry compote: in a saucepan combine cherries, cherry jam, granulated sugar and cornflour (if using). Heat gently until bubbling and slightly thickened. Stir in 40–60ml kirsch (or reserved cherry syrup) and cool. Reserve some whole cherries for decoration.
- 7 7. Whip the cream with icing sugar and vanilla until soft peaks form. Chill until needed. If you prefer a firmer cream, whisk to firm peaks but take care not to overbeat.
- 8 8. Slice the cooled sponge horizontally into three even layers with a long serrated knife.
- 9 9. Place the bottom layer on a cake board. Brush generously with a little kirsch or cherry syrup. Spoon a third of the cherry compote over and spread a third of the whipped cream on top.
- 10 10. Add the second sponge layer, repeat the kirsch soak, compote and cream. Top with the final sponge layer and press gently.
- 11 11. Cover the whole cake with the remaining whipped cream, smoothing with a spatula. Pipe rosettes if desired, place reserved cherries on top and finish with generous shavings or curls of dark chocolate.
- 12 12. Chill the assembled cake for at least 2 hours (preferably overnight) to let flavors meld. Serve chilled in slices.
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