Black Forest Cake

Ingredients

Preparation

1. 1

   Prepare the tin and oven

   Preheat the oven to 175°C using conventional heat. Line the base of a 24 cm round cake tin with baking paper and lightly grease the sides. Have all ingredients weighed before starting because the sponge should be baked quickly after the dry ingredients are folded in.

2. 2

   Whip the eggs and sugar

   Place the eggs and 180 g of sugar in a large bowl. Whisk with an electric mixer for eight to ten minutes until the mixture nearly triples in volume, becomes very pale and forms a thick ribbon when the beaters are lifted.

3. 3

   Fold in the dry ingredients

   Sift together the flour, 40 g of cornstarch, cocoa and baking powder. Add them to the whipped eggs in three batches. Fold gently with a spatula, lifting the mixture from the bottom to the top while rotating the bowl.

4. 4

   Add the butter

   Take two large spoonfuls of batter and mix them with the cooled melted butter to lighten it. Pour this mixture back into the bowl and fold it in gently. This prevents the butter from sinking directly to the bottom and deflating the sponge.

5. 5

   Bake the sponge

   Immediately pour the batter into the tin and level lightly. Bake for twenty-eight to thirty-five minutes. The sponge is done when it springs back after gentle pressure and a skewer inserted in the centre comes out clean.

6. 6

   Cool the sponge

   Let the sponge rest in the tin for ten minutes, then turn it out onto a wire rack and remove the baking paper. Cool completely for at least one hour. For cleaner slicing, wrap it and refrigerate for another thirty minutes.

7. 7

   Prepare the cherry filling

   Pour 250 ml of cherry juice into a saucepan with 50 g of sugar. Mix the 35 g of cornstarch with the remaining 50 ml of juice until smooth. Bring the sweetened juice to a simmer, then whisk in the starch mixture. Cook for one to two minutes until thickened.

8. 8

   Add the cherries

   Remove the saucepan from the heat, add about 500 g of drained cherries and fold gently. Stir in 20 ml of kirsch if desired. Transfer to a cool dish and allow to cool completely before assembling.

9. 9

   Prepare the soaking syrup

   Boil the water and 80 g of sugar for two minutes. Cool completely, then add up to 50 ml of kirsch depending on the desired intensity. For an alcohol-free version, replace the kirsch with the same amount of cherry juice.

10. 10

    Whip the cream

    Chill the mixing bowl and beaters for ten minutes. Pour in the very cold cream and begin whipping at medium speed. As it thickens, gradually add the icing sugar and vanilla. Continue until firm peaks form while the cream remains smooth.

11. 11

    Slice the sponge

    Using a long serrated knife, trim the domed top if necessary. Mark three even levels around the cake, then cut it horizontally into three layers of similar thickness. Handle the layers carefully to avoid breaking them.

12. 12

    Assemble the first layer

    Place the first sponge layer on the serving plate. Gradually brush with about one third of the syrup. Spread a thin layer of whipped cream, leaving a slight border, then add half of the cherry filling in the centre. Add another thin layer of whipped cream to level the surface.

13. 13

    Add the second layer

    Place the second sponge layer on top, aligning it carefully. Brush with another third of the syrup, add whipped cream and then the remaining cherry filling. Level again with a little whipped cream before adding the final sponge layer.

14. 14

    Finish and coat the cake

    Place the final sponge layer on top with the smoothest side facing upward, then brush with the remaining syrup. Cover the top and sides with a thin first layer of whipped cream to trap crumbs. Chill for twenty minutes, then apply a smoother second coat.

15. 15

    Prepare the chocolate shavings

    Run a vegetable peeler or the back of a knife along the edge of a room-temperature dark chocolate bar to create shavings. Reserve the best curls for the top and use the smaller pieces for the sides.

16. 16

    Decorate the Black Forest cake

    Press the chocolate shavings onto the sides of the cake. Pipe twelve rosettes of whipped cream over the top and place one cherry on each. Scatter the remaining chocolate shavings in the centre.

17. 17

    Chill before serving

    Refrigerate the cake for at least four hours, ideally six to eight hours. This allows the cream to firm up, the layers to stabilise and the syrup to flavour the sponge evenly. Remove the cake from the refrigerator ten minutes before slicing.

Tips & tricks

• Weigh the sponge ingredients accurately to obtain an even cake.
• Sift the flour, cocoa and starch together to avoid lumps.
• Whip the eggs and sugar thoroughly to incorporate plenty of air before adding the dry ingredients.
• Fold in the dry ingredients with a spatula, lifting the mixture so the eggs do not deflate.
• Let the sponge cool completely before cutting it into layers.
• Prepare the cherry filling thick enough so it does not soak the sponge excessively.
• Use very cold full-fat cream for a stable whipped cream.
• Do not overwhip the cream; it should form firm peaks while remaining smooth.
• Brush the sponge layers gradually so the cake is flavoured without becoming saturated.
• Chill the assembled cake for several hours before slicing to stabilise the layers.

Variations

• Make an alcohol-free version by replacing the kirsch with cherry juice.
• Add a thin layer of cherry jam between the layers.
• Use sour cherries for a more tangy flavour.
• Add chopped dark chocolate to the cream between the layers.
• Prepare the dessert as individual portions in glasses.
• Replace part of the whipped cream with whipped chocolate ganache.

Storage

Black Forest cake keeps for up to three days in the refrigerator, well covered, at a temperature below 4°C. Because of the whipped cream, do not leave it at room temperature for more than two hours. The chocolate sponge can be frozen separately for up to two months, but the fully assembled cake freezes less well because the cream and cherries may release moisture when thawed.

Nutrition facts(per serving)

What to serve with this recipe?

• Black coffee
• Fresh cherries
• Dark chocolate
• Black tea

Frequently asked questions