🎂 A Birthday Cake Made with Memory & Meaning
There’s something about birthday cake that feels different from every other dessert. It’s not just about sweetness; it’s about memory, ritual, and that familiar feeling of being celebrated and cared for.
For as long as I can remember, Black Forest Cherry cake has been my birthday cake. Rich chocolate layers, tart cherries, soft whipped topping. It’s the cake that marks another year for me. When I transitioned to a modified SCD way of eating and eventually welcomed chocolate back in, recreating this cake felt deeply personal. I didn’t want just a chocolate cake, I wanted my birthday cake, with all the flavor, nostalgia, and joy intact.
This flourless version delivers exactly that. It’s rich without being heavy, indulgent but still intentional, and every layer plays its part. And because it’s my birthday, I wanted to give you a gift too, this recipe is completely free, shared with so much love, so you can celebrate alongside me or make it your own for a special moment!
What It Tastes Like
This cake is all about contrast and balance.
The flourless chocolate base is deeply chocolatey and fudge-like, with a silky, almost truffle-style crumb that melts as it warms on your plate. The honey adds a gentle floral sweetness without overpowering the cocoa.
The cherry compote cuts through the richness with bright, tart fruit flavor, jammy, slightly tangy, and reminiscent of classic Black Forest cake filling. It brings freshness and lift to every bite.
And then there’s the meringue. Light, glossy, and cloud-soft, it finishes the cake with a delicate sweetness that feels celebratory without being sugary. Together, each forkful is rich, balanced, nostalgic, and truly special.
Why You’ll Love This Cake
- It’s naturally flourless with an incredibly luscious texture
- Made with simple, intentional ingredients
- Keeps all the classic Black Forest flavors; chocolate, cherry, and sweet topping
- Sweetened with honey for a more gentle, rounded sweetness
- Feels elegant and celebratory without being complicated
- Perfect for birthdays, anniversaries, or anytime you want a dessert that feels meaningful. This is the kind of cake you serve slowly, slice carefully, and savor.
Notes & Helpful Tips
- Chocolate matters. Use 100% cocoa chocolate chips. I use Pascha brand, for the best structure and deep chocolate flavor.
- Frozen cherries work beautifully and are more cost-effective when cherries are out of season. If using fresh cherries, simply reduce the simmering time for the compote.
- For the meringue, use a light-colored honey so the icing stays bright white rather than golden.
- This cake is best enjoyed the day it’s made. Leftovers should be refrigerated.
- The cake will become more dense when cold, so let slices come to room temperature before eating for the best texture.
- If serving over multiple days, consider topping each slice individually with compote and meringue rather than assembling the entire cake at once.
mSCD Flourless Chocolate Cake with Cherry Compote and Meringue Icing- My Birthday Cake of Choice!
Serves 12
Prep: 35 min
Cooking: 45 min
Assembly: 5 min
Total: 1 hour 25 min
Ingredients:
For the Cake:
1 ⅓ cup (8 oz) chocolate chips, 100% cocoa
½ cup (1 stick) butter
6 Tbsp honey
4 eggs + 2 egg yolks
½ tsp salt
1 tsp vanilla extract
For the Cherry Compote:
20 oz frozen cherries
⅓ cup honey
1 Tbsp potato starch
1 Tbsp water
For the Meringue:
¼ cup + 2 Tbsp honey
1 Tbsp water
1 egg white
1 tsp vanilla extract
Method of Prep:
Gather and prep ingredients. We will start by making the cake. Preheat your oven to 375°F. Grease a springform pan, and line the bottom with parchment paper for easy removal.
In a large microwave safe bowl add chocolate chips and butter. Microwave in 30 second increments until melted, being sure to stir after each set of 30 seconds.
Once fully melted, stir, and set aside to cool slightly.
In a large bowl add honey, eggs, egg yolks, and salt. Whisk vigorously for 60 seconds or until the honey is dissolved into the eggs.
Slowly add in your cooled chocolate and butter mixture, in a small steady stream being sure to continuously whisk while adding.
Add in vanilla extract and stir to combine.
Pour batter into your springform pan. Bake for 20-25 minutes or until edges and center are mostly firm to the touch. Remove from the oven to cool briefly.
Let rest for 10-15 minutes, then run a knife along the edges. Open the springform pan and set the cake aside to cool.
Now, we can start our cherry compote and meringue icing. In a medium pot add frozen cherries and honey.
Bring to a simmer until all the cherries are cooked and it resembles a chunky jam like texture. This should take 15-20 minutes. Be sure to stir it occasionally to prevent burning.
Next, in a small bowl add potato starch and water. Stir to combine.
Add to simmering cherry mixture and briefly bring to a boil to activate the starch. Set aside to cool.
Next, we will make our icing. In a small saucepan honey and water. Bring to a boil, stirring occasionally until soft ball stage is reached using a candy thermometer (240°F).
While the honey mixture is boiling, place egg whites in your stand mixer bowl and beat on medium high speed with the whisk attachment until soft peaks form, 4-5 minutes.
Once honey has reached 240°F, carefully pour a slow small steady drizzle into your stand mixer bowl with the whipped egg whites on low speed until all the honey is combined.
Turn the mixer to high, and whip for 7-8 minutes or until stiff peaks form.
Fold in vanilla, and set aside.
Now, we can assemble our cake! Place cooled flourless chocolate cake on a cake plate or whatever you will be serving it on.
Top with cooled cherry compote.
Dollop icing on top of cherry compote and gently spread. Dust with cocoa powder if desired. Slice into 12 pieces and serve immediately. Enjoy!
Thank You
Thank you for being here, for cooking along with me, and for supporting my work! Whether you’re a free reader, a subscriber, or someone who simply saves recipes to come back to later. Being able to share something this personal, especially for my birthday, means more than I can put into words.
I hope this cake brings you joy, comfort, and a little celebration, whether it’s for a birthday or just because you deserve something special.
Here’s to good food, sweet moments, and another year around the sun. 
Nutrition Facts: (1/12 of the cake-includes compote & meringue)
Caloreis- 333
Fat- 19.4 g
Carbs- 42.1 g
Protein- 6.1 g