There is something about a classic Black Forest cake that hits every single time – am I right, or am I right? The deep, intense chocolate, the bright tartness of the cherries, and the sweet, airy whipped cream all go so perfectly together.
I had the idea of replicating one of my favorite classic cakes into a delicious waffle – which is how these Black Forest Chocolate Waffles with Cherry Compote and Whipped Cream came to life. The buttermilk in the batter makes these waffles incredibly rich and fluffy, and they are topped with a quick, simple cherry compote infused with a bright touch of lemon zest.
Finished with a generous scoop of homemade whipped cream, this is the elevated breakfast or holiday treat you’ve been looking for!
Black Forest Chocolate Waffles with Cherry Compote & Whipped Cream
Equipment
- 1 waffle maker
- 1 stand mixer or hand mixer
- 1 large mixing bowl
- 1 medium sized pan
- measuring cups
Ingredients
Cherry Sauce
- 4 cups frozen cherries, pitted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 3 tbsp water
- 1 tbsp cornstarch
Whipped Cream
- 2 cups heavy cream, 33% (473mL)
- 3 tbsp powdered sugar, also knows as confectioner's sugar
- 1 tsp vanilla extract
Waffles
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, preferably dark cocoa powder
- 1/3 cup granulated sugar
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups buttermilk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
- maple syrup, to garnish, optional
- 3 tbsp chocolate shavings, to garnish, optional
Instructions
- Prepare the cherry sauce: begin by grabbing all of your cherry sauce ingredients.
- To a large saucepan set to medium heat, add the cherries, granulated sugar, and brown sugar, then bring to a light simmer. Stir occasionally as the cherries thaw and begin to release their juices. This should take about 7–10 minutes.Using the back of a wooden spoon, gently smash the cherries until they begin to release their juices, break down, and reduce in size.You can leave the cherries whole, simply bruising or cracking them slightly with the back of the spoon to release the flavor will do the trick.
- To a small bowl whisk together the water and cornstarch to make a slurry, ensuring no clumps remain.Cherries naturally release a lot of thin, watery juice when heated. Cornstarch will help to thicken the sauce.Add the lemon juice, lemon zest and cornstarch slurry and continue to simmer for another 5 minutes or so.
- Allow it to cool completely. As the sauce cools, the cornstarch will finish hydrating and setting which will further thicken the sauce.
- Make the whipped cream: using a stand mixer or a hand mixer, add the cold heavy cream, vanilla extract, and powdered sugar to the bowl.Start beating on a low speed, then slowly increase to a medium-high speed. Continue to beat for a couple of minutes until stiff peaks form.Do not over mix or the cream may turn into butter.Refrigerate until ready to use.
- Make the waffles: to a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, nutmeg and salt.
- Add in the eggs, vegetable oil, buttermilk and vanilla extract and whisk until well combined.
- Cook as per your waffle maker instructions until the waffle is golden and cooked through.
- Garnish: with a generous scoop of whipped cream, cherry compote, maple syrup and chocolate shavings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute the buttermilk with regular or non-dairy milk?
You should not substitute 1:1 Buttermilk is essential as its acidity reacts with the baking soda to create fluffy waffle. To substitute, mix 2 tablespoons of white vinegar or lemon juice with 2 cups of regular milk or a thick non-dairy milk (like oat or soy), and let it sit for 5 minutes before using.
How do I make buttermilk at home, if I don’t have buttermilk?
Measure the Acid: For every 1 cup of buttermilk your recipe calls for, measure 1 tablespoon of white vinegar or lemon juice. Pour this into a liquid measuring cup.
Add the Milk: Fill the rest of the measuring cup with regular milk (whole milk or 2% works best, but most milks will do) until it reaches the 1-cup line.
Rest: Gently stir the mixture and let it sit undisturbed for 5 to 10 minutes at room temperature.
Use: The acid will cause the milk to slightly curdle and thicken. Once you see small clumps or thickening, your homemade buttermilk substitute is ready to use in your recipe just like the real thing.
Do I need to use dark cocoa powder?
You don’t need to, but it is highly recommended! The dark cocoa gives the waffles that beautiful, deep, rich “Black Forest” color and flavor. Regular unsweetened cocoa powder will work just as well, but the color will be lighter.
Can I make the cherry compote in advance?
Absolutely! You can make the compote 1-2 days ahead. Store it in an airtight container in the fridge. You can top the waffles with it cold, or quickly warm it on the stove with a splash of water to loosen the consistency, it’s completely up to your personal preference!
Can I make the whipped cream in advance?
Yes, I always make it the day before to cut down on prep time! Cover the bowl with plastic wrap or transfer the whipped cream to an airtight container. It will keep well in the fridge for up to 2 days. Give it a gentle stir before serving.
Can I freeze the leftover waffles?
Yes, these waffles are very freezer-friendly! To freeze, allow them to cool completely on a wire rack. Store them in an airtight container or a resealable freezer-safe bag (separating layers with parchment paper if stacking) for up to 3 months. Reheat them directly in a toaster or toaster oven for the best texture.
Can I use fresh cherries, instead of frozen?
Yes, absolutely! You must first pit the fresh cherries. Once pitted, the process is the same as with frozen cherries: cook them with sugar and your lemon juice/zest. The cooking time may be slightly shorter (around 5–10 minutes) because fresh cherries don’t release as much liquid as frozen ones. Simmer until the cherries soften and the syrup has thickened.
This recipe is an actual dream – so easy to make, but also looks so fancy. Can’t wait to make this again for christmas morning.
This worked exactly as written, thanks!
So easy! So delicious!