Homemade Black Forest Ice Cream Cake

Discover the ultimate Black Forest Ice Cream Cake recipe! Transform the classic German dessert into a cool, creamy treat perfect for summer celebrations

Black Forest Gateau is one of those desserts that instantly transports me back to childhood. Its distinctive taste – a perfect blend of rich chocolate, cherries, and cream – was a hallmark of special occasions in my family.

It felt luxurious and celebratory, reserved for birthdays or festive gatherings. With this Black Forest Ice Cream Cake, I’ve reimagined the classic dessert for all occasions, infusing the nostalgic flavours with a refreshing twist.

Our recipe layers a rich, brownie-like chocolate cake with cherry kirsch ice cream and whipped cream, staying true to the essence of a traditional Black Forest cake.

Whether you’re hosting a summer soirée or simply craving a chilled treat, this is the perfect way to enjoy those timeless flavours.

In this article, we’ll share a little history on the Black Forest classic, we’ll explain the transition to an ice cream cake and of course, we’ll share our recipe and step-by-step guides for you to recreate this delicious Black Forest ice cream cake yourself.

If you’d like to go straight to the recipe, please click on the following link, or read along to find out more.

A Brief History of Black Forest Gateau

Black Forest gateau, or Schwarzwälder Kirschtorte, is a beloved dessert originating from Germany’s Black Forest region. The cake takes its name from Schwarzwälder Kirschwasser, a cherry brandy made from the sour cherries native to the area. This spirit is a key ingredient, lending the gateau its distinct flavour.

While the exact origins are debated, the modern version of the cake first appeared in the 1930s. Some credit Josef Keller, a pastry chef in Bad Godesberg, for creating the recipe in 1915, though written references became more widespread in the decades that followed.

Traditionally, the cake layers rich chocolate sponge with whipped cream and cherries, all infused with Kirsch, and is typically decorated with chocolate shavings and whole cherries.

The Black Forest gateau became internationally popular after World War II, with its rich flavours and luxurious appearance symbolising indulgence and celebration. Today, it remains a classic dessert worldwide, evoking nostalgia and delighting dessert lovers with its harmonious blend of flavours and indulgence.

The Flavour Profile of Black Forest Cake

Black Forest cake is a delicious combination of flavours, each component playing a crucial role in creating its iconic taste. Let’s break down the main elements and how they harmonise:

• Chocolate Sponge Cake

The foundation of Black Forest cake is a light, airy chocolate sponge. This cake provides a rich cocoa flavour without being overly sweet, offering a perfect canvas for the other components.

• Cherries

Sour cherries, typically Morello cherries, are the star of the show. Their tartness cuts through the richness of the chocolate and cream, providing a bright, fruity contrast. The cherries are often soaked in Kirsch, enhancing their flavour and adding a subtle alcoholic kick.

• Whipped Cream

Light, fluffy whipped cream is used both as a filling and frosting. Its subtle sweetness and creamy texture balance the intensity of the chocolate and cherries, creating a smooth, luxurious mouthfeel.

• Kirsch (Cherry Liqueur)

Kirschwasser, or Kirsch, is a clear cherry brandy that’s essential to authentic Black Forest cake. It infuses the dessert with a distinct cherry aroma and adds depth to the overall flavour profile.

• Dark Chocolate Shavings

Decorative dark chocolate shavings or curls not only add visual appeal but also intensify the chocolate flavour, providing a slight bitterness that complements the sweet and tart elements.

Black Forest Flavour Harmony 

The genius of Black Forest cake lies in how the flavours work together:

• The rich, slightly bitter chocolate pairs beautifully with the tart cherries, creating a balanced sweet-sour profile.
• The light, creamy whipped frosting softens the intensity of the chocolate and cherries, making each bite smooth and indulgent.
• The Kirsch ties everything together, enhancing the cherry flavour while adding a subtle warmth and complexity to the dessert.
• The contrast between the moist cake, juicy cherries, and fluffy cream creates an exciting textural experience.

In our ice cream adaptation, these classic flavours are reimagined in a cooler, creamier form, perfect for summer enjoyment while still honouring the beloved flavour combination of the traditional Black Forest gateau.

Homemade Black Forest Ice Cream Cake Recipe

Now we’ve given you an overview of the classic cake, let us share our recipe and step-by-step guide to transforming this classic into an ice cream dessert.

Ingredients

For the Cake:

• 130g (1 cup + 2 tbsp) plain flour
• ¾ tsp baking powder
• ¼ tsp bicarbonate of soda
• ¼ tsp salt
• 40g (⅓ cup + 2 tbsp) cocoa powder
• 150g (¾ cup) caster sugar
• 70g (5 tbsp) unsalted butter, room temperature
• 3 tbsp vegetable oil
• 120ml (½ cup) warm milk
• 60g (¼ cup) melted dark chocolate
• 120ml (½ cup) hot coffee
• ½ tsp vanilla extract
• ½ tsp chocolate extract (optional, but recommended)
• 2 large eggs, room temperature
• 60ml (¼ cup) kirsch

For the Ice Cream

• 480ml (2 cups) double cream
• 240ml (1 cup) whole milk
• 100g (½ cup) sugar
• 1 vanilla pod (or 1 tbsp vanilla extract)
• 3 large egg yolks
• 60ml (¼ cup) kirsch
• 150g (1 cup) pitted and quartered cherries

For the Whipped Cream

• 120ml (½ cup) double cream
• 1 tbsp kirsch

Method

Making the Cake

1. Preheat the oven to 180°C/160°C fan (350°F). Line a 23x33cm (9×13-inch) baking tin with parchment paper, leaving some overhang for easy removal.
2. In a stand mixer, combine the flour, baking powder, bicarbonate of soda, salt, cocoa powder, and sugar. Mix with a paddle attachment until well blended.
3. Add the butter and vegetable oil, mixing until the texture resembles damp sand.
4. In a separate bowl, whisk together the milk, melted chocolate, hot coffee, and extracts. Gradually add this mixture to the dry ingredients and mix until combined.
5. Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape the bowl’s sides and mix for an additional minute.
6. Pour the batter into the prepared tin and bake for 15–20 minutes, or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.

Making the Ice Cream

1. In a saucepan, combine the cream, milk, and sugar. Split the vanilla pod, scrape out the seeds, and add both the seeds and pod to the mixture. Heat gently until the edges begin to simmer. If using vanilla extract, wait to add it until later.
2. Whisk the egg yolks in a separate bowl. Gradually whisk in about a third of the warm cream mixture to temper the yolks, then return the mixture to the saucepan.
3. Stir constantly over medium heat for 5–7 minutes, until the mixture thickens enough to coat the back of a spoon. Remove from heat and strain through a fine sieve to remove the vanilla pod and any cooked egg.
4. Cool the custard to 4°C (40°F) using an ice bath or in the fridge. Stir in the kirsch and, if using, vanilla extract. Churn the mixture in an ice cream maker as per the manufacturer’s instructions. Fold in the cherries and freeze until needed.

Making the Whipped Cream

1. Whip the double cream in a chilled bowl until soft peaks form. Add the kirsch and whisk briefly to combine.

Assembling the Cake

1. Slice the cake into three layers: a small bottom layer, a medium-sized middle layer, and a slightly larger top layer to fit the loaf pan’s shape.
2. Line a loaf pan with cling film, ensuring the edges overhang. Place the smallest cake layer at the bottom and brush it with kirsch.
3. Spread a layer of ice cream over the cake, followed by whipped cream. Repeat with the middle cake layer, brushing with kirsch and layering ice cream and whipped cream. Finish with the largest cake layer on top.
4. Wrap tightly with cling film and freeze for at least 4 hours, or until firm.

Serving Suggestion

When you’re ready to serve, simply slice into the frozen cake and enjoy the contrast of creamy ice cream, rich chocolate cake, and boozy cherries. It’s a summer dessert that blends nostalgia with a touch of indulgence.

The Final Scoop

This Black Forest Ice Cream Cake is more than just a dessert, it’s a celebration of flavours and memories. By transforming the classic Black Forest gateau into a cool, creamy treat, we’ve created a versatile dessert perfect for any occasion, from summer picnics to festive gatherings.

Combining rich chocolate cake, kirsch-infused cherry ice cream, and light whipped cream offers a delicious balance of textures and tastes that pays homage to the original while bringing something new to the table.

Whether you’re a long-time fan of Black Forest Gateau or new to this flavour combination, this ice cream cake version is sure to impress. It’s a testament to how classic recipes can be reimagined and adapted, keeping culinary traditions alive while embracing new forms. So, why not give it a try? Your taste buds will thank you, and you might just create some new dessert memories of your own.

Remember, the joy of cooking and baking lies not just in following recipes, but in the creativity and personal touches you bring to each dish. Happy baking, and enjoy your slice of Black Forest Ice Cream Cake!

👉🏽 Have you ever transformed a classic dessert into something new and exciting? We’d love to hear your creative takes or memories of Black Forest Gateau! Let us know in the comments, and don’t forget to share this recipe with someone who loves a bit of decadence.

We hope that you have enjoyed our article – Black Forest Ice Cream Cake – and that we have inspired you to give this recipe a go. If you have any questions, please do drop us a comment below and we will be happy to get back to you.

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