These black forest waffles combine everything you love about the classic dessert into a rich, indulgent breakfast. Dark chocolate waffles are finished with fresh whipped cream and a simple homemade cherry sauce for a summery twist that’s hard to resist.
Cherry season brings a brightness and depth that pairs perfectly with chocolate. If you’re a fan of berries and summer desserts, these waffles are a delicious way to celebrate fresh cherries.
How to make black forest waffles
First, prepare the cherry sauce.
Slice and pit the cherries, then place them in a medium saucepan with the sugar and 2 tablespoons of water. Stir to combine.
Cook the cherries over medium heat until they are tender and release their juices.
Whisk the cornstarch with 2 teaspoons of water in a small bowl until smooth, then pour it into the simmering cherries while whisking. Continue to cook at a low boil for 2–3 minutes, or until the sauce thickens and becomes glossy.
Second, make the dark chocolate waffles.
In a large bowl, whisk together the dry ingredients: flour, unsweetened cocoa powder, brown sugar, salt, baking powder, and baking soda. Make a well in the center.
In a separate bowl, whisk the milk (or buttermilk), oil, vanilla, and egg yolks. Pour the wet mixture into the dry ingredients and stir until just combined.
Melt the chopped bittersweet chocolate and gently fold it into the batter. In another bowl, beat the egg whites with an electric mixer until stiff peaks form, then fold them in carefully to keep the batter light.
Preheat your waffle iron, spoon in the batter, and cook until the waffles are crisp and cooked through.
Finally, whip the cream and assemble the waffles.
Whip heavy cream together with vanilla extract until soft peaks form. Spoon the whipped cream over warm chocolate waffles, then spoon the cherry sauce on top. For an extra-special touch, add chocolate shavings or a drizzle of chocolate sauce.
Tips for making perfect waffles
- Melting chocolate: Melt chocolate gently either in a heatproof bowl set over simmering water, or in short 10-second bursts in the microwave, stirring between each interval to prevent overheating.
- Buttermilk substitute: No buttermilk? Stir 1 tablespoon plus 1 teaspoon white vinegar into 2 cups milk, or mix ½ cup milk with 1½ cups plain yogurt to approximate the acidity and texture.
- Make batter ahead: Waffle batter that includes folded egg whites can be prepared up to 4 hours in advance; cover and refrigerate until ready to cook.
- Keep waffles crisp: Stacking waffles will make them soggy. Keep cooked waffles warm and crisp by placing them directly on an oven rack set to 250°F.
- Storing leftovers: Cooked waffles can be refrigerated in an airtight container for 2–3 days or frozen up to 3 months. Reheat frozen or chilled waffles at 350°F for 10–15 minutes.
Recipe
Black Forest Waffles
- Yield: 16 waffle squares (about 4 full-size waffles)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Ingredients
For the cherry sauce:
- ¾ lb fresh cherries, pitted and halved
- ⅓ cup granulated sugar
- 2 tsp cornstarch
For the whipped cream:
- 1 cup heavy whipping cream
- ½ tsp vanilla extract
For the dark chocolate waffles:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup packed brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 eggs, separated
- 2 cups buttermilk (or substitute)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 6 oz bittersweet chocolate, finely chopped
Instructions
- Combine sliced, pitted cherries with sugar and 2 tablespoons water in a medium saucepan.
- Cook over medium heat until cherries are tender.
- Whisk cornstarch with 2 teaspoons water until smooth, then add to the cherries while whisking.
- Simmer 2–3 minutes until the sauce thickens; remove from heat and set aside.
- Whisk dry waffle ingredients together in a large bowl and make a well in the center.
- In a separate bowl, whisk together the milk (or buttermilk), oil, vanilla, and egg yolks; pour into the dry ingredients and stir until just combined.
- Melt the chopped chocolate and fold it into the batter.
- Beat egg whites until stiff peaks form and gently fold them into the batter.
- Cook in a preheated waffle iron according to manufacturer directions until crisp.
- Whip heavy cream with vanilla until soft peaks form.
- Top warm waffles with whipped cream and spoon over the cherry sauce.
Notes
- Use gentle heat when melting chocolate to avoid seizing.
- For a simple buttermilk substitute, add 1 tablespoon plus 1 teaspoon vinegar to 2 cups milk, or combine ½ cup milk with 1½ cups plain yogurt.
- Waffle batter with whipped egg whites holds for a few hours refrigerated.
- Keep waffles crisp in a 250°F oven on a rack instead of stacking them.
- Leftover waffles refrigerate well for 2–3 days or freeze up to 3 months; reheat at 350°F for 10–15 minutes.
Nutrition
- Serving Size: 1 waffle square + toppings
- Calories: 282
- Sugar: 13.5g
- Sodium: 288mg
- Fat: 14.4g
- Saturated Fat: 6g
- Carbohydrates: 34.4g
- Fiber: 1.8g
- Protein: 5.2g
- Cholesterol: 45mg
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