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Black Forest Rye Cake

This is a classic combination of moist chocolate cake, whipped cream and sour cherries, perfect for any celebration. The recipe below calls for a 9 inch round cake pan but we baked it in two 5 inch cake pans to create two layers, or you can also easily bake them into cupcakes. 

Our Flourist Whole Grain Rye Flour contains 100% of the original grain and is rich in fibre and flavour. It's freshly milled to order and you can find it available online for purchase. 

Black Forest Rye Cake
~ adapted from Julia Turshen
1 1/4 cup/150g Flourist Whole Grain Rye Flour
1 cup/150g sugar
3/4 cup/75g cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
8 tbsp/110g butter, melted and cooled
2 eggs, lightly beaten
1 cup black coffee, cooled
1 cup buttermilk
1 tsp vanilla

Whipped cream
Sour cherries, jarred in syrup

Preheat the oven to 350°F. Butter a 9 inch round cake pan and line the bottom with parchment paper (in the photo we used two 5 inch cake pans to make two cake layers).

In a large bowl, whisk together the dry ingredients (flour through to salt). Add butter, eggs, coffee, buttermilk, and vanilla and mix together until just combined. Pour batter into the prepared pan and tap it against the counter to help pop any air bubbles. 

Bake for about 20-30 minutes, until the cake is firm to the touch and a toothpick inserted into the middle comes out clean. Allow cooling completely before serving.

Garnish the top of the cooled cake with whipped cream and drained sour cherries. 


Shira @ Flourist

Hi @ Nicole! You can definitely try it and let us know how it turns out! We have only tested it with Rye flour, so we cannot say for sure how it will turn out. I hope that helps!


Hi there, Can the rye flour be substituted with your Sifted Red Spring flour?


Helen Martin

The single pan size can be cut in half (with knife or thread) horizontally to give you two layers and the cherry topping can be divided between the two layers.

Kathryn D Friesen

After visiting you at the Pop-up last weekend, I went & found 5" cake pans at a specialty cookware store. The end product cakes were amazing & got rave reviews from a dinner party. However, they made 2 × 3″ high cakes not suitable for 2 layers but 2 × 2 layer cakes. As well, they took more like 40 – 50 minutes to bake before skewer came out clean. I like the smaller size pans as everyone really just wants a little taste at the end of a meal. Bonus – I got 2 cakes instead of 1!


Great recipe thankyou though I did tweek a little to suit my dietary needs. So delicious a friend asked me to make it a few days later for friends they had coming xx

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