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A frozen Black Forest cake with chocolate dacquoise, dark chocolate ice cream, boozy cherries, and mascarpone chantilly.
This Black Forest ice cream cake keeps the flavor of the classic while simplifying the build: two chocolate dacquoise rounds, a churned dark chocolate ice cream, and a ribbon of boozy cherries. The mascarpone chantilly seals it all in a snowy finish before crisp chocolate shards and cherries go on top. Plan ahead so the ice cream base can chill overnight and the cake can freeze solid for clean slices.
Dark chocolate leads the way with a deep cocoa finish from the dacquoise and ice cream. The cherries add bright acidity and a gentle warmth from the kirsch. Mascarpone chantilly keeps it creamy and light, so the dessert feels rich but not heavy.
Almond meal gives the dacquoise a tender, chewy bite that stays soft even when frozen. Gelatin, a touch of corn syrup, and milk powder keep the ice cream scoopable and smooth. Griottines in brandy deliver the classic Black Forest cherry flavor, while kirsch brings that signature edge.
Bake two dacquoise rounds and coat them with a thin layer of chocolate so they stay distinct inside the ice cream. Make the chocolate ice cream base, chill overnight, then churn and firm it before assembly. Layer ice cream and cherries in a lined mold, freeze overnight, and finish with chantilly, chocolate shards, and cherries.
Keep the chocolate under 91F (33C) so it sets with a clean snap. Freeze the assembled cake overnight so the layers cut neatly. For sharp slices, warm a knife in hot water and wipe between cuts.
Use hazelnut meal instead of almond for a more nutty profile. If you prefer, swap griottines for frozen sour cherries simmered in cherry juice and a splash of brandy. You can also use a store-bought chocolate ice cream if you are short on time.
Make the dacquoise and flambeed cherries up to 2 days ahead and keep chilled. The assembled cake holds well in the freezer for 1 week; wrap it tightly once fully frozen. Add the fresh cherries right before serving.
Buy dark chocolate bars in bulk and chop them for both the ice cream and the sheets. If griottines are pricey, use frozen sour cherries and reduce the syrup longer for a similar result.
This dessert is rich in cream and chocolate. For a lighter option, replace half of the mascarpone with Greek yogurt and reduce the chantilly layer thickness.
A frozen Black Forest cake with chocolate dacquoise, dark chocolate ice cream, boozy cherries, and mascarpone chantilly.

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Use a 3x8 inch (8x20 cm) ring mold or loaf mold. Line with acetate or plastic wrap so the cake releases cleanly.
Chill the mold and a serving plate in the freezer.
Heat oven to 350F (180C). Line two sheet pans with parchment.
Pulse almond meal, powdered sugar, and cocoa until evenly mixed.
Whip egg whites with the white sugar to medium peaks.
Fold the dry mix into the meringue. Pipe or spread two 7 inch (18 cm) rounds, slightly smaller than the mold.
Bake 22 to 24 minutes until set. Cool completely.
Bloom gelatin in cold water. Drain.
Bring milk, cream, sugar, corn syrup, milk powder, and salt to a simmer, whisking to dissolve.
Off heat, blend in gelatin and chocolate until smooth. Chill overnight.
Churn in an ice cream maker (about 25 minutes) and freeze 1 hour to firm for assembly.
Melt couverture slowly over a water bath, keeping it under 91F (33C).
Spread a thin layer over the dacquoise rounds. Sprinkle with cocoa nibs and freeze.
For chocolate sheets, lightly oil a work surface, cover with plastic wrap, and spread a thin sheet of chocolate. Add cocoa nibs and chill until set. Break into shards.
Saute drained griottines with sugar for 2 minutes.
Add cherry liqueur and reduce briefly, then flambe with kirsch. Cool completely.
Place one dacquoise round in the mold. Fill halfway with chocolate ice cream.
Add a layer of flambeed cherries if desired. Top with the second dacquoise and the remaining ice cream. Freeze overnight.
Unmold onto a frozen plate, smoothing the surface if needed. Keep frozen.
Chill a bowl and whisk. Whip mascarpone, cream, vanilla, and powdered sugar to medium peaks.
Coat the frozen cake with chantilly, freeze 20 minutes, then repeat for a smooth finish. Pipe rosettes on top.
Press on chocolate shards. Garnish with flambeed cherries, their syrup, and fresh cherries. Serve immediately.
4/18/2025
The ice cream base took time but the texture was worth it.
4/10/2025
The cherry syrup over the chantilly is a showstopper.
3/30/2025
The frozen dacquoise layers make it taste like a pastry chef made it.
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Serving Size: 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Daniele Resconi (adapted by JojoM)