Easy Black Forest Wreath Recipe

If you’re looking for a show-stopping dessert that’s deceptively easy to make, this Black Forest wreath is the answer. With layers of chocolatey goodness, sweet-tart cherries, and fluffy whipped cream, it’s a crowd-pleaser that requires minimal effort. Plus, its gorgeous presentation in a wreath shape makes it perfect for holiday gatherings or any festive occasion. The best part? You don’t need to bake anything from scratch, so it’s ideal even if you’re short on time. Just assemble, chill, and serve!

this RECIPE

A little backstory: the charm of Black Forest flavors

The original Black Forest cake, or Schwarzwälder Kirschtorte, comes from the Black Forest region of Germany and is famous for its layers of chocolate sponge, whipped cream, and cherries. The recipe still delivers the essential flavors that make Black Forest desserts so special. We’ve taken the spirit of this classic recipe and transformed it into a wreath shape – perfect for festive gatherings, and fun to serve so everyone can have a piece!

My memory of this festive dessert

I still remember the first time I attempted to make a Black Forest cake from scratch. Let’s just say it was a labor of love – with multiple layers, a sea of whipped cream, and more bowls than I could keep track of. When I came across this easy wreath version, it felt like a lifesaver! No more baking layers of sponge from scratch; instead, I could use mini sponge rolls, pipe some cream, and add cherries to get all the flavors I love without the hassle. Now, it’s my go-to dessert for holiday gatherings, and everyone loves the festive wreath shape!

Let’s talk ingredients: The sweet, the creamy, and the chocolatey

• Coles Pitted Morello Cherries in Syrup: These cherries add that signature Black Forest flavor. Morello cherries are slightly tart, balancing the sweetness of the chocolate. If you can’t find these, you could use frozen dark cherries (thawed) or cherry pie filling, but the flavor will be a bit different.
• Caster Sugar: Just a touch of sugar helps sweeten the cherry syrup without overpowering it. Regular granulated sugar works as well if that’s what you have on hand.
• Thickened Cream & Double Cream: Combining these two creams gives a stable, fluffy texture that holds its shape beautifully when piped. If you don’t have double cream, you can use all thickened cream, but the mixture may not be quite as rich.
• Mini Choc Sponge Rolls: These little chocolate sponge rolls are the foundation of the wreath and save so much time. If you’re up for a DIY approach, you could bake your own mini Swiss rolls, but the store-bought ones work perfectly and taste delicious.
• Shaved Chocolate: For a finishing touch, shaved chocolate adds texture and a bit of drama to the dessert. Dark chocolate is ideal here, as it complements the sweetness of the rolls and the cream. You could also use chocolate sprinkles or grated chocolate if that’s easier.

Essential kitchen tools for this wreath dessert

• Electric Beaters: Whipping cream by hand can be a workout, so electric beaters are a must for getting those perfect peaks. They’re also essential for achieving that light, fluffy consistency quickly.
• Piping Bag with a Fluted Nozzle: While not absolutely necessary, a piping bag makes it easy to add neat, decorative peaks of cream. A 1.5 cm fluted nozzle gives a pretty shape that adds to the presentation. If you don’t have a piping bag, you can spoon the cream onto the cakes for a more rustic look.
• Small Saucepan: You’ll need a saucepan to reduce the cherry syrup. This step helps concentrate the flavor and adds a beautiful, glossy finish to the dessert.
• Round Serving Platter: Since we’re going for a wreath shape, a large round platter will help you arrange everything neatly. You can use a regular round plate if you don’t have a platter, but a larger surface makes it easier to create that wreath effect.

Step-by-step: How to make this easy Black Forest wreath

Step 1: Make the cherry syrup

Start by draining the Morello cherries, but don’t throw away the syrup! Measure out 125ml (½ cup) of the cherry syrup and pour it into a small saucepan. Add 1 tablespoon of caster sugar and cook over low heat, stirring until the sugar dissolves. Then, turn up the heat and let the mixture come to a boil. Simmer it for about 2 minutes – you’ll notice it thickening slightly. This reduction intensifies the cherry flavor and creates a lovely syrup for drizzling over the finished wreath. Let the syrup cool completely before using it, as hot syrup will melt the whipped cream.

Step 2: Whip the cream to perfection

In a large mixing bowl, combine the thickened cream and double cream. Use electric beaters to whip the creams together until you get firm peaks. You want the cream to hold its shape so it can be piped, but be careful not to overbeat, or it might start to turn into butter! Once whipped, transfer the cream into a large piping bag fitted with a fluted nozzle. If you’re new to piping, practice a few peaks on a plate first to get a feel for it.

Step 3: Arrange the sponge rolls in a wreath

Take your mini chocolate sponge rolls and cut each one into three even pieces. This is key for creating a nice, uniform wreath shape. Arrange the slices, cut-side up, on a large round platter in a circle to form a wreath. Don’t worry if it’s not perfect; the cream and cherries will cover any gaps or unevenness.

Step 4: Pipe the cream and decorate

Now for the fun part! Pipe a peak of cream onto each sponge slice, then use the remaining cream to fill in the gaps. This will give your wreath a lush, fluffy appearance. Once the cream is in place, top each sponge slice with a drained cherry and drizzle the cooled cherry syrup over the top. Finally, sprinkle some shaved chocolate over the wreath to finish. The result is a festive, beautiful dessert that looks as impressive as it tastes.

Variations and twists to try

• Vegan Version: Substitute the cream with a dairy-free whipped topping or coconut whipped cream, and look for vegan chocolate sponge rolls (some health food stores carry them). Make sure to check that your chocolate shavings are dairy-free too.
• Gluten-Free: Use gluten-free chocolate Swiss rolls if you can find them, or make your own mini gluten-free chocolate cakes. There are also plenty of gluten-free whipped creams on the market if you’re catering to dietary restrictions.
• Summer Fruit Twist: Swap the cherries for fresh raspberries or strawberries if they’re in season. The bright berries add a fresh taste and pair beautifully with chocolate.
• Mini Wreaths: Instead of one large wreath, create individual mini wreaths on smaller plates. This way, everyone gets their own mini Black Forest treat, and it’s a fun way to personalize the dessert.

How to serve and present your Black Forest wreath

To serve, place the wreath at the center of the table and let everyone admire it for a moment before digging in! For a beautiful presentation, sprinkle a little extra shaved chocolate around the plate or even dust the entire platter lightly with cocoa powder. For a festive touch, add a few sprigs of mint or edible flowers around the wreath. This dessert looks fantastic on a white or red plate, especially if you’re going for a holiday theme.

Beverages to pair with this dessert

Since this dessert is rich and indulgent, I’d go for a refreshing drink to balance it out. A sparkling cherry lemonade or a simple iced green tea with a hint of lemon would work well. For something a bit more seasonal, try a spiced apple cider served cold – the warm spices complement the chocolate and cherry flavors without overpowering them. A nice herbal tea like chamomile or peppermint would also be a soothing, caffeine-free option after dessert.

Storing and reheating tips

If you have leftovers (which isn’t likely!), store them in an airtight container in the fridge for up to two days. The cream will hold up fairly well, but the texture of the sponge rolls may soften over time. I wouldn’t recommend freezing this dessert, as the whipped cream tends to lose its texture once thawed. If you’re prepping in advance, you can make the cherry syrup and whip the cream a few hours ahead of time, but assemble the wreath just before serving for the best results.

Adjusting for different serving sizes

This recipe is pretty flexible! If you’re making it for a smaller gathering, halve the ingredients and make a smaller wreath. For a larger crowd, consider using a second platter and creating two wreaths to serve side-by-side. Just make sure you have enough whipped cream to cover everything generously – you want that fluffy, festive look!

Troubleshooting tips: Avoiding common issues

• Cream not whipping: If your cream isn’t whipping to firm peaks, it might be too warm. Try chilling your mixing bowl and beaters in the fridge for 10-15 minutes before whipping.
• Soggy sponge rolls: Make sure to cool the cherry syrup completely before drizzling; hot syrup can make the sponge rolls soggy.
• Uneven wreath shape: Don’t worry too much if your wreath isn’t perfectly round. The cream and toppings will cover any uneven spots!

Frequently asked questions

Q: Can I use fresh cherries instead of canned?
A: Yes! Fresh cherries work well, especially if they’re in season. Just pit them and consider making a quick cherry syrup with sugar and water for the drizzle.

Q: Can I make this dessert the day before?
A: It’s best to assemble it just before serving, but you can prep the components – like whipping the cream and making the syrup – a few hours in advance.

Q: What’s a good alternative to sponge rolls?
A: You can use mini chocolate cupcakes or even brownie bites for a similar effect.

Q: How do I get neat cream peaks?
A: Use a piping bag with a fluted nozzle, and practice a few peaks on a plate before starting on the wreath.

Q: Can I make this wreath smaller or larger?
A: Absolutely. Just adjust the ingredients based on the number of servings you need.

Print