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An Easy Black Forest Loaf Cake with a Chocolate Cherry Sponge soaked with Kirsch, Freshly Whipped Cream, Cherries and more!
Okay yeah, I am addicted to loaf cakes now. I didn’t do any really for the entirety of my blog… and then five in the last four months. I just can’t resist! I love them so much! Sorry I neglected them really.
Anyway… this is the last loaf cake of the year, so I thought I would go out with a bang! And by bang, I mean a very indulgent and utterly delicious loaf cake with all the black forest goodness.
I have always loved posting Black Forest goodies on here as you all seem to adore them too – my Black Forest Cheesecake is one of my favourites, but my Black Forest Gateau is the main inspiration for this particular bake.
The combination of darker chocolate, fresh cream, cherries and kirsch is utterly irresistible to me these days, and having it in loaf cake form is even better. It’s so easy to slice up and serve, and you have the lovely cosiness of it being a wonderful sponge with all the goodness on top.
The bake itself is very simple – it’s a standard chocolate sponge recipe, with the cherries soaked in kirsch folded through and baked. A drizzle of kirsch on top, some freshly whipped sweetened cream with some cherry jam swirled through, some fresh cherries and some more chocolate!
For this beauty, I used the same glorious loaf tin that I have fallen in love with – and now so many of you have too. It’s a ‘2lb loaf tin‘ but as I have mentioned in other loaf cake posts, peoples tins can vary in size. So the exact measurements of this one are – 24.4 x 14.4 x 6.9 cm.
I personally found this one so easy to make, partly because you don’t have to wait for any butter to come to room temperature for the buttercream, and I use Opies cherries in kirsch, so they’re already soaked and utterly delicious. The booze in the bake has a delicious kick – so it’s definitely not for kids!
You can of course make this without the alcohol, but then I wonder whether it really is a Black Forest bake – Cherry and Chocolate is delicious though. You could use pudding cherries in a tin instead for the cake, and then soak the sponge in a simple sugar syrup to keep it going dry in the fridge!
I topped this one with the whipped cream as I obviously got some snarky comments from topping my Black Forest Gateau with buttercream, even though I explained in the post it was to be able to keep it fresh for longer. People don’t like to read everything I write…
But for this one, instead of just making it regular whipped cream on its own, I thought I would swirl in some Cherry Jam to give the cake a whole new element. I just love how it looks – it looks aesthetically pleasing, it’s delicious, and I just adore it!
I thought fresh cherries would look the nicest on top, with some dark chocolate curls, but you can use whatever you fancy – more cherries soaked in kirsch, or anything! Honestly, decorate it how you fancy. As long as it tastes good, it doesn’t matter too much!
If you have any questions, then leave them below in the comments – but definitely check out the cake tin I recommend and use, and make sure to pay attention to the recipe notes and details and you’ll smash it! Enjoy!
Black Forest Loaf Cake!
Ingredients
For the Cake
- 200 g Unsalted Butter/Stork
- 200 g Light Brown/Dark Brown Sugar
- 150 g Self Raising Flour
- 50 g Cocoa Powder
- 4 Medium Eggs
- 200 g Cherries soaked in kirsch (I used Opies)
- 100 g Dark Chocolate Chips
For the Topping
- Kirsch
- 300 ml Double Cream
- 2 tbsp Icing Sugar
- 100 g Cherry Jam
- Fresh Cherries
- Dark Chocolate Curls
Instructions
For the Cake
- Preheat your oven to 180C/160C Fan and line your 2lb loaf tin with parchment paper!
- Beat together your Butter and Sugar until light and fluffy.
- Add in your Flour, Cocoa Powder and Eggs and beat again till smooth and perfect!
- Drain your Cherries from the kirsch liquid (keep the liquid for later!) and fold the cherries and chocolate chips through the cake mixture.
- Pour the mixture into the tin, and bake the cake for 50-60+ minutes, or until baked through. You can test with a skewer!
- Once out of the oven, drizzle over some of the kirsch liquid - I used about 8-10 tablespoons worth!
- Leave the kirsch to soak in and cake to cool slightly in the tin for 20 minutes, before turning out to cool fully on a wire rack.
For the Topping
- Whip together your Double Cream and Icing Sugar till softly whipped. Carefully swirl through a the cherry jam lightly with a spoonful of kirsch if you wish and then spread on top of the cake!
- Add on some Dark Chocolate curls, and some fresh cherries and you're done! Enjoy!
Notes
- This cake is best kept in the fridge due to the cream - the kirsch helps keep the sponge softer so without the sponge may dry out.
- I used Opies Cherries in Kirsch!
- I used this beautiful loaf tin for this bake.
- The cherries in the cake and the chocolate chips are optional, but I think it enhances the bake a lot!
- And you can easily top with buttercream instead of fresh cream if you prefer!
ENJOY!
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J x
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25 Comments
Claire
February 12, 2021 at 2:42 pmHi Jane! I’d like to make this in 2 heart shaped tins for valentines day! Would the whipped cream mix be ok in between the cakes? Maybe with more cherries ?
Jane's Patisserie
February 12, 2021 at 2:49 pmYes it would be fine between the cake layers! And you can put more cherries if you want!
Sheila Merritt
January 7, 2021 at 12:38 pmJust tried making this, had it in for 60mins gas mark 4, still gooey in middle and top is cracked, now covered in foil for extra time. What have I done wrong, I am not very good at making cakes. I have just bought a kenwood k mixer, thought I did it ok. Any tips.
Jane's Patisserie
January 7, 2021 at 1:51 pmThe mixer won’t have anything to do with it – sometimes cake such as loaf cakes and bundt cakes can take longer, but also I have never baked in a gas oven so I wouldn’t know if that is contributing towards it. As long as it tastes okay in the end it’ll be fine x
Holly James
December 7, 2020 at 8:39 pmLove love love this cake!! Went down a treat. Really easy to follow like all the recipes. Made gluten free!
Natalie farmer
November 29, 2020 at 10:46 amHi Jane.
I am literally working my way through your site. Your recipes are amazing and so easy to follow!
On this one. Could i use the cherry pie filling that you can buy in supermarket’s?
Many thanks
Natalie
Jane's Patisserie
November 29, 2020 at 10:46 amYes that should be fine! X
Christina
November 25, 2020 at 8:59 pmAlso,
If you were to use buttercream instead of whipped cream which recipe would you use? Thanks!
Christina
November 25, 2020 at 8:58 pmHiya,
Would it be possible to make these as cupcakes? Would you change the ingredient ratios at all?
Thanks!
Jane's Patisserie
November 26, 2020 at 4:02 pmAs it is I think the batch would be about 24 cupcakes?! So if you want 12 I would half! And I would use a vanilla buttercream maybe with the jam swirled in still x
Helen
November 14, 2020 at 5:06 pmAnother great recipe, thank you!
Henrietta Martin
November 11, 2020 at 11:35 amHow could I make this in two 20 inch cake tins? Ie could I use the same recipe, divide and then cook for a shorter period of time (how long ish?) or is this recipe best kept as a loaf cake? It’s for a birthday, hence wanting to making it slightly bigger and more lavish.
Jane's Patisserie
November 11, 2020 at 12:13 pmYes you can – I’m not completely certain on timings but I think about 25-30 minutes in two 20cm/8″ tins xx
Sarah Feather
October 29, 2020 at 11:29 amHi, it says that you use kirsch in the topping in the ingredients list but not in the directions. So have some but don’t know what I’m Supposed to do with….apologies if I have misread this. Thanks
Jane's Patisserie
October 29, 2020 at 11:40 amYou can add a little with the cherry jam to the whipped cream if you wish, but it’s optional! I just use the liquid from the jar of the cherries in the cake. x
Nicola H
October 22, 2020 at 4:17 pmHi Jane! Can I ask where you bought the Kirsch from please? OR do you order it online?
Thank you! 🙂x
Jane's Patisserie
October 22, 2020 at 7:18 pmThe supermarket! x
Charmaine Whelan
October 10, 2020 at 11:35 amHi, Im making this for my boyfriends birthday, I am using numbered silicone moulds, would it be okay to just double the recipe 🥰
Jane's Patisserie
October 10, 2020 at 7:02 pmIt depends on the size of mould as some are huge, some are small – so you could always make double and then bake some cupcakes with the spare mix for example? x
Ruksana
July 17, 2020 at 7:37 pmI was wondering could you substitute dark chocolate chips for milk/white chocolate chips instead? (I’m just looking to make a chocolate loaf and decided to use your recipe)
Jane's Patisserie
July 17, 2020 at 7:41 pmYes you can!
Aaliyah
December 14, 2019 at 11:33 amThis looks so exciting i really want to bake this but i don’t consume alcohol, what can we replace the kirsch with please x
Black forrest is my favourite
Jane's Patisserie
December 14, 2019 at 1:53 pmIt’s mentioned in the post.
Dawn
December 14, 2019 at 9:38 amHi what is Opies
Jane's Patisserie
December 14, 2019 at 1:53 pmIt’s a brand… google it!