Black Forest Dessert Pizza with Cherries and Chocolate

Black Forest Dessert Pizza: A Chocolate Lover’s Dream with Cherries & Whipped Cream

Indulge in a Black Forest Dessert Pizza with Cherries and Chocolate—crispy crust, boozy cherries, and velvety ganache. Perfect for sweet cravings—get the recipe now!

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Alright, sweet tooth squad – this one’s straight-up wild.

This Black Forest Dessert Pizza takes everything you love about the classic cake – rich chocolate, boozy cherries, whipped cream – and throws it on a crispy, chocolatey crust. It’s messy, decadent, and totally unapologetic.

Think pizza night… but make it dessert and make it extra.

Essential Ingredients & Tools

Ingredients

  • For the Chocolate Dough:
    • 1 ½ cups all-purpose flour (or 1:1 gluten-free blend + 1 tsp xanthan gum)
    • ¼ cup unsweetened cocoa powder
    • 1 tsp instant yeast
    • 2 tbsp granulated sugar
    • ½ tsp salt
    • ½ cup warm water (105–110°F)
    • 1 tbsp olive oil
  • For the Cherry Compote:
    • 2 cups frozen pitted cherries, thawed (or 1 lb fresh cherries, pitted)
    • ¼ cup granulated sugar
    • 1 tbsp lemon juice
    • 1 tbsp cornstarch
    • 1 tbsp kirschwasser (or ½ tsp almond extract)
  • For the Chocolate Ganache:
    • 1 cup semi-sweet chocolate chips (or 70% dark chocolate for deeper flavor)
    • ½ cup heavy cream (or coconut cream for dairy-free)
  • For the Toppings:
    • 1 cup cold heavy cream
    • 2 tbsp powdered sugar
    • 1 tsp vanilla extract
    • Chocolate shavings (for garnish)
    • Maraschino cherries (for garnish)

Tools You’ll Need

  • Stand mixer with dough hook (or a large bowl and wooden spoon)
  • Medium saucepan
  • Whisk
  • Rolling pin
  • Parchment paper
  • Baking sheet
  • Fork (for docking dough)

Serves: 8 | Prep: 30 min | Cook: 25 min | Total: 2 hrs (includes rising time)

How to Make Black Forest Dessert Pizza

Step 1: Crafting the Chocolate Dough

This isn’t just any pizza dough—it’s a cocoa-infused masterpiece. Whisk together 1 ½ cups flour, ¼ cup cocoa powder, 1 tsp yeast, 2 tbsp sugar, and ½ tsp salt in a stand mixer bowl. The yeast activation is critical: water too hot (above 110°F) kills it, while water too cold (below 105°F) slows rising. Add ½ cup warm water and 1 tbsp olive oil, then knead with the dough hook for 5–7 minutes until smooth and elastic. This develops gluten, giving the dough its stretch. Transfer to an oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled (1–1.5 hours). Pro tip: Place the bowl in a turned-off oven with a pan of hot water underneath for a faster rise.

Step 2: Cherry Compote—The Tangy Heartbeat

Simmer 2 cups thawed cherries, ¼ cup sugar, and 1 tbsp lemon juice for 5 minutes. Meanwhile, mix 1 tbsp cornstarch with 2 tbsp reserved cherry juice to create a slurry. Stir it into the cherries and cook 2–3 more minutes until thick like jam. Remove from heat and add 1 tbsp kirschwasser (or ½ tsp almond extract) for that classic Black Forest flavor. Cool completely—this prevents a soggy crust. Test thickness: The compote should coat the back of a spoon without dripping.

Step 3: Chocolate Ganache—The Velvety Shield

Pour ½ cup simmering heavy cream (180°F) over 1 cup chocolate chips and let sit for 3 minutes to melt gently. Whisk until glossy. Cool to peanut butter consistency. If impatient, refrigerate for 10 minutes, stirring every 2–3 minutes to avoid lumps. Pro tip: Add ¼ tsp espresso powder to amplify chocolate’s richness.

Step 4: Baking the Crust—Crispness is Key

Preheat oven to 425°F. Roll the risen dough into a 12–14″ circle (rustic edges are charming). Dock with a fork to prevent air pockets. Bake for 10–12 minutes until firm. Cool completely—toppings adhere better to a cool crust. For extra crispness: Preheat the baking sheet before adding the dough.

Step 5: Assembly—Where the Magic Happens

Spread ganache over the crust, leaving a ½” border. Top with cherry compote, then whipped cream (beat 1 cup cold cream, 2 tbsp powdered sugar, and 1 tsp vanilla to stiff peaks). Garnish with chocolate shavings and maraschino cherries. For clean slices: Chill the pizza for 15 minutes before cutting.

Pro Technique

Ganache isn’t just delicious—it’s a moisture barrier. Its fat repels cherry juices. For extra insurance, brush the baked crust with melted white chocolate first—it hardens into a firmer shield.

Chef’s Wisdom

  • Temperature matters: Warm components melt whipped cream. Chill ganache, compote, and crust before assembling.
  • Stubborn dough? Let it rest 5–10 minutes after rolling—gluten needs to relax.

Storage & Freshness Guide

  • Leftovers: Refrigerate loosely covered for up to 24 hours. Reheat slices at 350°F for 5 minutes to revive crispness.
  • Components: Dough freezes for 1 month; compote keeps 5 days; ganache stays smooth at room temperature for 2 days.

Ingredient Variations and Their Impact

  • Dark chocolate upgrade: Use 70% dark chocolate + ¼ tsp espresso powder.
  • Fresh cherries: Simmer with 1 tbsp balsamic vinegar for tangy depth.
  • Gluten-free: Swap in 1:1 GF flour + xanthan gum.
  • Dairy-free: Use coconut cream and dairy-free chocolate.

Perfect Pairings

Complementary Dishes

  • Vanilla Bean Ice Cream: A scoop alongside each slice contrasts the pizza’s richness with cool creaminess. The vanilla’s floral notes highlight the cherries.
  • Citrus Salad: Toss orange and grapefruit segments with mint for a bright, palate-cleansing finish.

Drinks

  • Earl Grey Tea: The bergamot’s citrusy brightness cuts through chocolate’s density. Serve slightly sweetened.
  • Bourbon-Spiked Coffee: A splash of bourbon in black coffee mirrors the compote’s boozy notes.

Something Sweet

Black Forest Dessert Pizza: A Chocolate Lover’s Dream with Cherries & Whipped Cream

Black Forest Dessert Pizza: A Chocolate Lover’s Dream with Cherries & Whipped Cream

Cost Level $$
Category Pizza
Difficulty Medium
Cuisine ["german", "dessert"]
Servings 8
Total Time 55 minutes

Indulge in a Black Forest Dessert Pizza with Cherries and Chocolate—crispy crust, boozy cherries, and velvety ganache. Perfect for sweet cravings—get the recipe now!

Ingredients

For the Chocolate Dough:

For the Cherry Compote:

For the Chocolate Ganache:

For the Toppings:

Instructions

  1. Whisk 1 ½ cups flour, ¼ cup cocoa powder, 1 tsp yeast, 2 tbsp sugar, and ½ tsp salt. Add ½ cup warm water and 1 tbsp olive oil. Knead for 5–7 minutes until smooth. Let rise until doubled (1–1.5 hrs).
  2. Simmer 2 cups cherries, ¼ cup sugar, and 1 tbsp lemon juice for 5 minutes. Add 1 tbsp cornstarch slurry and cook until thick. Stir in 1 tbsp kirschwasser. Cool.
  3. Pour ½ cup hot cream over 1 cup chocolate chips. Let sit 3 minutes, then whisk until smooth. Cool to spreadable consistency.
  4. Roll dough into a 12–14" circle. Dock with a fork. Bake at 425°F for 10–12 minutes. Cool.
  5. Spread ganache over crust. Top with compote, whipped cream, chocolate shavings, and maraschino cherries. Chill 15 minutes before slicing.

Chef’s Notes

  • For a faster rise, place dough in a turned-off oven with a pan of hot water.
  • Chill all components before assembling to prevent soggy crust.
  • Leftovers can be refrigerated for up to 24 hours. Reheat at 350°F for 5 minutes.

Tags

contains-glutencontains-dairycontains-lactosecontains-added-sugarcontains-alcoholcrowd-pleasereasyfestiveparty-foodrich-indulgentsweet-and-savory

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