Black Forest Cake: Cheesecake Edition! This Black Forest Cake Cheesecake combines rich chocolate cake with creamy chocolate cheesecake, homemade whipped cream and delicious cherry pie filling!
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So, a year ago I debut the cake crumb cheesecake with this Red Velvet Oreo Cheesecake coated in red velvet cake crumbs. Then, a couple weeks ago, I shared another cake crumb cheesecake with this Carrot Cake Cheesecake.
I initially just wanted to see if my red velvet cake cheesecake idea could work with other types of cake. Now that I know it does, I’m going all out! I have a long list of “cake crumb cheesecake” ideas that I can’t wait to share! Let’s check out my newest creation: the Black Forest Cake Cheesecake.
6 Parts to this Black Forest Cake Cheesecake
Yes, there are 6 components in this entire cheesecake!
- Chocolate Cake Bottom: I’ve created two cheesecake recipes with a brownie bottom, this time I decided to give a chocolate cake base a try. Best idea ever!
- Chocolate Cheesecake Filling: My extra-rich chocolate cheesecake recipe never fails!
- Vanilla Frosting Coating: This part is optional, because you really don’t need to make the frosting from scratch. I did, so I added the recipe, but since it’s main purpose is to hold the cake crumbs, feel free to just used canned frosting.
- Chocolate Cake Coating: The chocolate cake base is a simplified chocolate cake recipe. However, for the coating, I baked and crumbled a batch of my favourite chocolate cake!
- Fresh Whipped Cream: 1 out of 2 most important parts of a Black Forest dessert, fresh whipped cream! This simple 3-ingredient whipped cream can be prepared in minutes and is stable enough for piping!
- Cherry Pie Filling: The next most important part of a BFD: cherries! If you’d like to use real cherries, go ahead, but the thick and gooey cherry pie filling is definitely the best of the best for this cheesecake!
So it’s a pretty big recipe, but as long as you read through the entire recipe and take things one step at a time, you’ll find it to be very easy.
Chocolate Cake Bottom
The recipe for the chocolate cake bottom was adapted from the champagne cake bottom in my Strawberry Champagne Cheesecake. Replaced some of the flour with cocoa and substituted the champagne for buttermilk and just like that we’ve got a nice fluffy chocolate cake sitting on the bottom of this cheesecake!
To make the crumb extra sturdy and moist, we’re gonna add in both sour cream and vegetable oil. And to deepen that chocolate flavour, we’ll be combining equal amounts of vanilla extract with instant coffee and throwing it in there! As always, you won’t taste the coffee. It’s main purpose is to enhance the cakes rich chocolate flavours.
Rich Chocolate Cheesecake
I’ll never get over this super rich, decadent and chocolatey cheesecake! The recipe comes from my ultimate Chocolate Lovers Cheesecake recipe.
A lot of chocolate cheesecake recipes only use cocoa powder for the chocolate flavour, but my recipe uses 12 whole ounces of real melted chocolate AND a bit of cocoa powder for good measure.
We’ll also be replacing some of the granulated sugar with brown sugar to enhance the ever-so-bold chocolate flavours. And the cup of sour cream with the extra ½ cup of heavy cream makes this the creamiest cheesecake ever!
Vanilla Frosting/Chocolate Cake Crumb Coating
As I said above, the vanilla frosting recipe is completely optional and you could substitute it with canned vanilla or chocolate frosting. So skipping over that, let’s discuss the chocolate cake crumb coating!
I whipped up half a batch of the greatest chocolate cake ever a.k.a, my perfect chocolate cupcakes, and baked it in two cake pans. You can bake the cake in two 8-inch cake pans, 9-inch cake pans or one 10-inch cake pan. Round, square, rectangle it doesn’t matter because once it’s baked and cooled, we’ll be using our hands to tear it apart and crumble it up!
To add the crumbs to the sides of the cheesecake, spread a thin layer of frosting around, then grab a handful of chocolate cake crumbs and gently press it into the frosting. Go around the entire cheesecake, then go back and press in additional crumbs to cover up any bald spots.
There may be some chocolate cake leftover, and the best use of leftover cake crumbs is cake pops! Lucky for you, I have a great cake pop recipe on the blog. The instructions are the same, just replace the vanilla frosting with chocolate and try dipping it in melted chocolate instead of candy melts 🤤.
Homemade Whipped Cream
Whipped cream is not only a cheesecake must, it’s a Black Forest MUST! You only need 3 simple ingredients to make this cheesecake: heavy whipping cream + powdered (icing) sugar + vanilla extract.
Now, whipped cream is made by simply beating all of the above ingredients together for a few minutes until it stiffens up. However, to ensure your cream actually whips up, make sure you’re using a glass or stainless steel bowl.
Also place the bowl and beaters into the freezer for at least 20 minutes before starting. The fat in the heavy cream will melt if the bowl is too warm, preventing the cream from whipping up nice and fluffy, so make sure everything is chilled!
To decorate the top of this cheesecake, I spread some whipped cream on top, then piped a shell border around the edges to hold in the delicious cherry pie filling! Don’t forget the mandatory chopped chocolate on the whipped cream!
This Black Forest Cake Cheesecake is about to become your new favourite dessert! Between the cake, cheesecake and cherries, this recipe is loaded with all types of textures and flavours that’ll satisfy your every wants and needs.
Did you make this Black Forest Cake Cheesecake? Let me know how it turned out in the comments below! And don’t forget to leave a rating!
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Craving More Black Forest Desserts? Try these:
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Tip: always read through the entire recipe before beginning.
Let’s get baking!
Chocolate Cake Bottom:
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 and ¼ tsp baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ¼ cup sour cream, room temperature
- 2 Tbsp vegetable oil
- 1 tsp pure vanilla extract
- 1 tsp instant coffee
- 1 large egg, room temperature
- ⅓ cup buttermilk, room temperature
- 12 oz. Bittersweet or semisweet chocolate, melted and cooled
- 3 (8oz) packages cream cheese (24 oz), softened to room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 Tbsp unsweetened cocoa powder, sifted
- 1 Tbsp. cornstarch (or 3 Tbsp. all purpose flour)
- 1 cup sour cream, room temperature
- ½ cup heavy cream, room temperature
- 2 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk
Chocolate Cake Crumbs:
- 1 cup + 2 Tbsp all purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ tsp salt
- 1 and ⅛ tsp baking soda
- ½ tsp baking powder
- ¾ cups unsalted butter, room temperature
- 1 cup + 2 Tbsp granulated sugar
- 2 large eggs, room temperature
- 6 Tbsp sour cream, room temperature
- 2 and ½ tsp pure vanilla extract
- 2 and ½ tsp instant coffee granules
- 1 cup + 2 Tbsp buttermilk, room temperature
Vanilla Frosting (optional):
- ¼ cup unsalted butter, room temperature
- ⅛ tsp salt
- 1 cup powdered sugar, sifted
- ½ tsp pure vanilla extract
- 2-3 Tbsp heavy whipping cream
Sweetened Whipped Cream:
- 1 cup heavy cream, chilled
- ⅔ cup powdered sugar
- 1 tsp pure vanilla extract
- 2 oz. dark chocolate, chopped
- Cherry Pie Filling
For the Chocolate Cake Bottom:
- Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper, and spray the sides with non-stick spray. Set aside.
- In a medium bowl, sift flour, cocoa, baking powder and salt. Whisk to combine, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a medium mixing bowl using a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
- In a small bowl, combine the vanilla and instant coffee. Add the sour cream and vegetable oil to the batter along with the vanilla/coffee mixture and beat on medium speed until combined.
- Add the egg and mix until just combined. Scrape down the sides and bottom of the bowl.
- Add ½ of the dry ingredients and beat until just combined. Add buttermilk and continue to mix.
- Add remaining dry ingredients and beat until completely combined.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 20-23 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack. Lower the oven temperature to 300°F.
For the Chocolate Cheesecake:
- Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my cheesecake from the water.
- Place chopped chocolate in a large heat-safe bowl over crust a saucepan of simmering water. Stir constantly until the chocolate is melted and smooth. Remove bowl from heat and set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on low speed until smooth and creamy.
- Add both sugars, cocoa and cornstarch and continue to beat on low speed until completely combined and smooth.
- Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.
- Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles. Pour into prepared pan and place into a larger pan.
- Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
- Bake at 300°F for about 1 hour and 20 minutes to about 1 hour and 30 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
- Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This slow cooling helps prevent cracking.
- After an hour, remove cheesecake from waterbath and aluminum foil or pot. Run a knife around the edge of the pan so the cheesecake is not sticking to the sides and allow to cool completely on a rack.
- Loosely cover with plastic wrap and refrigerate until firm and chilled, about 8 hours or preferably overnight.
For the Chocolate Cake Crumbs:
- Preheat oven to 350° F (177°C). Prepare two 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
- In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
- Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.
- In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla coffee mixture and beat on medium speed until combined.
- Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined. Divide batter equally between the cake pans, a little over 2 cups per pan.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
- Remove cakes from oven and allow to cool to room temperature.
- Once cakes are cooled, divide each layer into 4 sections. Grab a section and, using your hands or a large fork, crumble it into a bowl. Repeat with each section of cake until it’s all crumbled. Cover with cling wrap and set aside until ready to use.
For the Vanilla Frosting:
- In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, beat the softened butter and salt until pale and fluffy, about 2-3 minutes.
- Scrape down the sides and bottom of the bowl. Add the powdered sugar, ½ cup at a time and beat on low speed after each addition until combined.
- Once combined add vanilla and heavy cream and continue to beat until combined and smooth. Set aside.
- Remove chilled cheesecake from the refrigerator and spread some of the vanilla frosting around the sides.
- Grab a handful of chocolate cake crumbs and press it into the sides of the cheesecake. I recommend doing this on your serving plate or having another pan underneath to catch any crumbs.
For the Sweetened Whipped Cream:
- In a chilled stainless steel or glass bowl, whip the chilled cream, powdered sugar, and vanilla until it reaches stiff peaks, about 3-4 minutes.
- Spread some of the whipped cream onto the cheesecake. Then, in a piping bag fitted with a large star tip, pipe a whipped cream border around the edges of the cheesecake.
- Fill the centre with cherry pie filling. Garnish with chopped chocolate. Slice, serve and enjoy!
- Storage: Store cheesecake in the refrigerator for up to 2 days. Cover the sides of the cheesecake with plastic wrap to prevent the cake crumbs from drying out.
- Make Ahead: The chocolate cake crumbs can be made ahead of time and stored covered in the refrigerator for up to 3 days.
- Border: I piped a rope border on the whipped cream. To learn how to do that, or to get ideas for different borders, check out this post.
- Chocolate Cake Crumbs: Have any leftover cake crumbs? Make cake pops with the crumbs and leftover vanilla frosting!
- Vanilla Frosting: I made my frosting from scratch, which is why I included the recipe. However, it is totally optional and you can use store bought frosting instead.
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Wilton 402-2110 1M Open Star Piping Tip
Ateco Plastic Coated Decorating Bag, 18-Inch
Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
KANA Parchment Paper Baking Circles - 100 Pre-cut 9 Inch Round Parchment Sheets for Baking Cakes, Cooking, Dutch Oven, Air Fryer, Cheesecakes, Tortilla Press
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 829Total Fat: 56gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 238mgSodium: 352mgCarbohydrates: 78gFiber: 4gSugar: 62gProtein: 10g
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