The Black Forest Cake, or Black Forest Cherry Cake, is a dessert made of multiple layers of chocolate sponge cake, enriched with whipped cream and cherries.
Traditionally, kirsch, a cherry liqueur, is used to prepare it, but it can be replaced with rum, as in the Austrian version of this recipe, or completely omitted.
The cake is named after a mountainous region in Germany, rich in dense forests, where it was customary for newlywed couples to plant cherry trees.
Despite its elegant appearance, it is a dessert that can be easily prepared by following a repeatable procedure.
I recommend everyone to give in to the temptation to prepare it and then enjoy it.
You can subscribe for free to my new YOUTUBE channel by clicking here. You will receive a notification every time I publish new video recipes.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 50 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 4 eggs (at room temperature)
- 1 packet vanilla
- 4 tablespoons hot water
- 1 teaspoon baking powder
- 12 oz ripe but firm cherries
- 1/3 cup sugar
- 1/2 cup water (or 1/4 cup water and 1/4 cup kirsch)
- 2 cups fresh cream
- 10 cherries
- 5 oz dark chocolate
- 2 tablespoons powdered sugar
Tools
- Stand Mixer or electric whisk
- Cake Pan – non-stick, removable 8-inch diameter
- Saucepan – non-stick
- Piping Bag
- Wooden Spoon
- Spatula (silicone)
Preparation
Work in a bowl, with a whisk or stand mixer, the egg whites with half the sugar (3.5 oz) whisking them to stiff peaks.
Separately, work the egg yolks with 4 tablespoons of hot water until they are well frothed.Then add the remaining 3.5 oz of sugar and work until you get a light and fluffy foam.
Combine the whites with the yolks, mixing from bottom to top with a spatula.
Sift the flour, cornstarch, a packet of vanilla, the cocoa, and the baking powder together and gradually add them to the egg mixture with movements from bottom to top.
In a non-stick cake pan greased and floured, bake the obtained batter for about 4045 minutes at 350°F in the center of the oven.
Before removing from the oven, do the toothpick test.
Let it cool completely.
Wash the cherries, remove the pit and stem, and place them in a non-stick saucepan with the sugar and water.
I wanted the cake to be suitable for children, so I didn’t use liqueur, but if you wish to use it, add half water and half kirsch to the cherries.
Stir with a wooden spoon and boil for about ten minutes on low heat.
Separate the cherries from the syrup with a skimmer and let each cool in bowls.
Whip the cream with 2 tablespoons of powdered sugar in a bowl until stiff peaks form.
With a grater with large holes or a potato peeler, create curls from the dark chocolate and set them aside.
Cut the sponge cake into three discs, place the base on a serving plate, and soak it with the now-cooled syrup.
Place half of the cherries on the sponge cake and cover with whipped cream.
Use the top part as the middle disk by flipping it.
Repeat the previous operation and then top with the third sponge cake disc.
This will also need to be soaked and then directly covered with cream.
Help with a spatula, both on the top and the sides.
Adhere the dark chocolate curls to the sides of the cake using a spoon.
With the piping bag and star tip, make many cream rosettes along the entire circumference of the cake and in the center.
Add dark chocolate shavings on the cake surface where there are no cream tufts.
Decorate with fresh cherries.
Preparing it the day before serving allows it to be enjoyed at its best.
The Black Forest Cake is now ready.
Storage
In the fridge, stored in an airtight container for up to three days. It can be frozen, possibly already portioned.
In the fridge, stored in an airtight container for up to three days. It can be frozen, possibly already portioned.
Here is a selection of very useful products for making desserts. Many of these have been purchased and tested by me. To view the recommended products click here.
Here is a selection of very useful products for making desserts. Many of these have been purchased and tested by me. To view the recommended products click here.
