Tigerlily at Joo Chiat is known for crafting insta-worthy cakes and pastries with a touch of finesse. Chef Maxine Ngooi’s version of Blackforest Cake is composed of exquisite Valhrona Tulakalum 75% dark chocolate mousse, mascarpone whipped cream, light chocolate sponge and Kirsch-soaked cherries. The cake glazed with shiny chocolate ganache is adorned with delicate chocolate leaves dusted with edible bronze powder. Available in individual sized entremets as well as 14cm and 18cm whole cakes, which are great for gifting or celebrations.

Find out more: Tigerlily Patisserie

This eight-year-old patisserie is still going strong after it moved from Telok Ayer to River Valley. Pantler’s head chef and co-founder Tomoharu Morita continues to craft high quality products with ingredients from all around the world, along with seasonal fruits from Japan.

His Black Forest cake has been a mainstay on their menu since day one. The treat features French Griotte cherries soaked in Kirsch and light chocolate cream sandwiched in between delicate chocolate sponge. Embellished with Kirsch-infused Chantilly, chocolate curls and cherries, this refined version is a delicate balance of chocolate and fruit. 

Find out more: Pantler

Violet Oon’s Black Forest Cake is a timeless recipe and perfect dessert for celebrations. Violet’s version includes decadent kirsch liquor-infused chocolate sponge with layers of brandied cherries and softly whipped kitsch cream. The cake is festooned with juicy brandied cherries, generous shavings of chocolate and dusting of icing sugar. The 9-inch cake is available for dine-in at the ION Orchard outlet. Pre-order and pick-up are offered at ION only.

Find out more: Violet Oon

Related: Fluffy pancakes: Where to get souffle pancakes in Singapore

Over at Regent Hotel, Dolcetto presents an Italian version of this dessert. Called Ferrovia Cherry Cake, the treat consists of fluffy chocolate sponge, juicy Italian Ferrovia cherries, chocolate cream, vanilla mascarpone and cherry wine liqueur. The cake is crowned with large shards of chocolate flakes on top and speckled with chocolate shavings on the side. It is available for purchase via walk-ins at the newly-revamped Dolcetto or online.

Find out more: Dolcetto

This small patisserie with outlets at 275 Outram Road and 9 Penang Road (UBS Singapore building) offers a modern take on the Black Forest Cake. Their rendition has moist layers of Kirsch-soaked chocolate sponge, fresh cream and Morello cherries steeped in liqueur and Kirsch. It is finished with a layer of Valrhona 66% dark chocolate drizzle and adorned with gold-dusted Kirsch-soaked cherries and whipped cream.

Find out more: Edith Patisserie 

This established café at 82 Tiong Poh Road offers their own variation of this boozy treat – made of French chocolate sponge soaked in cognac, layered with fresh vanilla cream and complemented by French brandied cherries. The bottom layer has a welcome crunch, and the whole cake is covered in chocolate flakes. Drips has another outlet at Tanjong Katong Road.

Find out more: Drips

Related: Basque burnt cheesecake: it’s time to look back at one of the best dessert trends in Singapore