Black Forest Cake

Why Make This Recipe

Black Forest Cake is a classic dessert celebrated for its rich flavors and beautiful layers. Its combination of chocolate sponge, whipped cream, and cherries creates a delightful harmony that appeals to many. This cake is perfect for special occasions, birthdays, or even just a weekend treat. Its impressive appearance will surely wow your guests, making it a memorable addition to any gathering.

How to Make Black Forest Cake

Ingredients

• 6 large eggs (room temp, separated)
• 200 g (1 cup) sugar
• 120 g (1 cup) all-purpose flour
• 60 g (1/2 cup) cocoa powder (unsweetened)
• 1 tsp baking powder
• Pinch of salt
• 2 tbsp melted butter
• 1 jar (about 500 g) sour cherries (drained, keep juice)
• 2 tbsp sugar (for cherry filling)
• 2 tbsp cornstarch
• 2 tbsp Kirsch (cherry brandy, optional)
• 600 ml (2 1/2 cups) heavy whipping cream (cold)
• 80 g (2/3 cup) powdered sugar
• 1 tsp vanilla extract
• 1 packet stabilizer for cream (optional, e.g., Whip It)
• Dark chocolate shavings (for decoration)
• Fresh cherries (with stems if possible, for decoration)

Directions

1. Preheat your oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans.
2. In a bowl, beat egg yolks with sugar until the mixture is pale and fluffy. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the flour mix and whipped egg whites into the yolk mixture. Then, add the melted butter.
4. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. Allow the cakes to cool completely before slicing each cake in half to create four layers.
5. For the cherry filling, combine the reserved cherry juice with sugar and cornstarch in a saucepan. Heat on medium until thickened, then add the cherries and Kirsch (if using), simmering for 2 minutes. Allow this mixture to cool.
6. In a large bowl, beat the heavy cream with powdered sugar and vanilla extract until it forms stiff peaks. Add the stabilizer if you’re using it.
7. Start assembling! Place the first sponge layer on a serving plate. Brush it with some cherry syrup, then spread a layer of whipped cream, followed by a spoonful of cherry filling.
8. Repeat the layers: sponge, syrup, cream, and cherries, until you finish with the last sponge layer.
9. Cover the entire cake with whipped cream.
10. Press chocolate shavings onto the sides and top of the cake. Pipe rosettes of cream on top and place a fresh cherry on each swirl.

How to Serve Black Forest Cake

Slice the cake into generous pieces and serve it with additional whipped cream or a scoop of vanilla ice cream if desired. This cake pairs wonderfully with coffee or tea, making it a delightful pairing for afternoon gatherings.

How to Store Black Forest Cake

Store the Black Forest Cake in an airtight container in the refrigerator. It is best enjoyed within 3 to 5 days. If you have not yet added the whipped cream, you can keep the cake layers in the fridge separately for a couple of days.

Tips to Make Black Forest Cake

• Ensure your eggs are at room temperature for better mixing.
• Do not skip the cooling step; the cake must be fully cool to avoid melting the cream.
• Use good quality cocoa powder for a rich chocolate flavor.
• For added flavor, consider using organic cherries or fresh ones when in season.

Variation

You can make a lighter version by using a sponge cake instead of the chocolate cake or by reducing the amount of cream. For a unique twist, try adding a layer of raspberry filling or using white chocolate instead of dark chocolate for decoration.

FAQs

Can I use frozen cherries instead of sour cherries?
Yes, you can use frozen cherries. Just make sure to thaw and drain them well before using.

Can I make this cake ahead of time?
Yes, you can make the cake layers in advance and store them in the refrigerator. Assemble the cake with whipped cream and cherries on the day of serving for the best results.

Is there a non-alcoholic version of this recipe?
Absolutely! You can skip the Kirsch or substitute it with cherry juice for a non-alcoholic version of the filling.