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Black Forest Cake Recipe

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Rating: 4.0; Vote: 1

Black Forest Cake is the well known German cake, that is made with layers of chocolate sponge cake filled with whipped cream and kirsch soaked cherries, decorated with chocolate and more cherries. Ingredients Makes about 12 servings Chocolate Sponge Cake 6 large eggs, separated 1 cup (200g) sugar 4 oz (120g) semisweet chocolate, melted cup (30g) unsweetened cocoa powder Pinch of salt 3/4 cup (95g) all-purpose flour 1 tsp (1g) instant coffee Cherry Filling 25 oz (700g) fresh black cherries cup (120ml) cherry brandy (kirsch) 2 tbsp (30ml) water 1 tbsp (8g) cornstarch 1/2 cup (100g) sugar Cream 2 cups (550g) whipping cream, 35% fat, chilled 3 tbsp (24g) powdered sugar 1 tsp (5g) vanilla extract Chocolate Ganache 3. 5 oz (100g) semisweet chocolate, cut in small pieces cup (80g) whipping cream 1 tbsp (15ml) cherry brandy (kirsch) Garnish Fresh black cherries Chocolate curls 1. Pit the cherries, cut in half and transfer into a bowl. Pour the cherry brandy (kirsch) over the cherries and let them soak for 30 minutes to 1 hour, or even overnight. 2. Prepare the chocolate sponge cake. Preheat oven to 350F (180C. Grease with butter an 8 inch (20cm) round pan and line the bottom with parchment paper. 3. In a bowl sieve flour, salt, cocoa powder and instant coffee. Whisk to combine. Set aside until ready to use. 4. In a large mixing bowl beat the egg whites until foamy. Gradually incorporate sugar and continue whipping until stiff peaks form. 5. Pour the melted chocolate over the yolks and stir to combine. Pour the chocolate yolk mixture over the whites and using a spatula gently fold them in. 6. Gradually incorporate flour mixture. 7. Pour the batter into the prepared pan. 8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. 9. Let it cool in the pan for 10 mins then invert the cake on a cooling rack and cool completely. 10. While the sponge cake is baking prepare the cherry filling. 11. Drain the cherries and keep the kirsch for later use, to soak the layer cakes in. 12. Transfer the drained cherries into a saucepan, add sugar, water and cornstarch. Place over medium-high heat and bring to boil. Simmer, stirring constantly for about 10 minutes until reduced and thick. 13. Let it cool completely. 14. Prepare the whipping cream. In a large bowl whip cream until soft peaks form. Add powdered sugar and vanilla extract and continue whipping until stiff peaks form. 15. Assemble the cake. Divide the sponge cake into three cake layers. Place one cake layer on the serving platter. 16. Soak with a third of reserved kirsch. Spread half of whipped cream and then half of cherry filling. 17. Add the second cake layer, soak with another third of kirsch, spread the remaining whipping cream and cherry filling. Finish with the third layer, prick with a toothpick if necessary and soak with the remaining kirsch. 18. Prepare the chocolate ganache. Place the chocolate, cream and kirsch into a small saucepan, place over very low heat until chocolate is completely melted. 19. Pour over the cake and let some letting some to drip down the sides. 20. Refrigerate the cake for at least 1 hour before serving. 21. Before serving decorate the cake with fresh cherries and chocolate curls if desired.
Date: 2019-07-03

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Comments and reviews: 10

J Sal
I just tried this recipe yesterday It was actually one of the first layer cakes I've ever made. I used a 9 inch pan so the cakes were pretty thin and they crumbled easy, so I thought spreading the whipped cream all over the cake would make it look better. I was wrong. Although it didn't look good on the outside our family enjoyed it. It tasted better the following day (my birthday, and it tasted even better. In conclusion, if I want to be better at this cake stuff, I guess I should wait a few months and invest in a cake stand, and piping bags, just to make things easier and try partaking in the artistic part of cooking.
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H M
3 Layers? Well, That's Of Course Better than 2 Layers. But If You Go to Renowned Konditorei ( Coffee, Tea & Cake Shop ) in Germany or Austria, Schwartzwaelder Torte with 4 Layers ( Sometimes Even 5 ) Are Served. There's A Reason for That. It is Indispensable for This Cake that Whipped Cream & Cacao Sponge Cake Soaked with Syrop & Kirschwasser Should Be Mingle Together in Your Mouth in Perfect Evenly Fashion. Multiple Layers Construction Helps THAT
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Tressa's Stay at Home Life
I love your version of this cake. I have never wanted to try it before but I have to make this one. You are so talented and I really enjoy everything you make. I have tried many of your recipes and my family and me always enjoy them. I get excited when you make a new video. Thank you so much for your dedication and hard work------Tressa Daigle
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Mugcake Gemma
Sorry, I usually love your cakes but the sponge looks very dry and cracked. I know you soaked it, but still. Also, the chocolate ganache looked very dull instead of being shiny. The cherries and cream looked good though. I'm so so sorry to be critical, but it just looks like a really bad cake to me.
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Suchart Boontid
Jaws officially dropped when the ganache hit the cake surface. Like this cake wouldn't be delicious enough with just SEVEN layers of fluffy cake, whipped cream, cherries and cherry syrup. Not only that, there are ALSO fresh cherries and shaved chocolate on top This cake is the shit.
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libertango
I make this cake with fresh or frozen sour cherries (not gem. I can buy sour cherries only during summer months. But I buy them and after removing the seeds I freeze in small batches (good for a cake. I make a nice cake with marzipan batter and sour cherries that is very good.
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cat Fabelav
Ahhh you can't hide hhhhh with the number of comments in only 50 mn after putting the video online: ) it 's because we love your work and what you present to the public, Bravo and good continuation, your faithful Catfabelav youtuber
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sehzad hussain
However, I have a serious problem in getting the perfect STABALISED whipping Cream, i dont want to use GELATIN, can u please refer to any link/video for the perfect trick. cream cheese, milk powder? I will b very thankfull
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Avilia Lapin
I made this cake last weekend, it was delicious. The cherry and cream moistened the cake part to perfection. I would leave out the rum next time but in all loved it Thanks: )
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A.m Abid
Once before i tried to make this (not with this recipe, from some other recipe) and ended up with a super moist cake that fell apart and every one just ate with spoons. I cried.
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