Black Forest Cake

Chocolate cake with cherries or sour cherries and whipping cream – the Black Forest Cake. Surprisingly soft cherry cake with dark chocolate, juicy cherries, and a lush cream for all chocolate lovers. A real chocolate sponge cake (no cocoa powder) is very easy to prepare – follow the little secrets of our recipe, and you will succeed! The classic Black Forest cake (Schwarzwalder) is made with sweet cherries, but we strongly recommend using sour cherries – the taste of the cake will be much tastier. Do not use chocolate for sprinkling the sides – firstly, the cake will look shapeless, and secondly, extra chocolate will make the cake sugary. A fashionable trend is the style of Naked Cake – it means a cake without the ganache. This way of decorating cakes allows you to emphasize the texture of the cake and is very suitable for cakes with a contrasting filling and cream. 


CHERRY CAKE BLACK FOREST

Ingredients (6-8 servings)

FOR THE CHOCOLATE CAKE

  • 4 Eggs
  • 70 g of Flour
  • 95 g of Dark Chocolate
  • 50 g of Butter
  • 120 g of Sugar
  • 35 g of Starch
  • 1 tsp of Baking Powder 

FOR FILLING AND DECORATION

  • ~ 500 g of Cherries / Sour Cherries (fresh or canned)
  • 3-4 tbsp of Sugar
  • 3 tbsp of Brandy/Whiskey
  • Black Chocolate

FOR THE CREAM

  • 500 ml of Whipping Cream
  • 30 g of Sugar

Instructions

Chocolate sponge cake

Melt chocolate in a microwave (500 W for 1-1.5 minutes) or on a water bath. Add the warm butter, stir.

Separate the yolks from the whites. Add half of the sugar to the yolks, beat until the mixture turns white, and increases in volume. Add melted chocolate with butter, stir.

Sift the flour twice, add starch and baking powder. Gradually add flour to the chocolate mass, mix well.

Begin to beat the whites with a pinch of salt, gradually add the second half of the sugar. Beat until thick foam. Add whipped whites to the chocolate mass, mix well.
The chocolate dough can become very dense – this is normal. Add 1-2 tbsp of whipped whites and stir with a spatula. If you cannot mix it, beat with the mixer for 5-6 seconds to soften the dough, and then add other whites, stirring with a spatula from the bottom up to keep the volume of the whites.

Take a ring form with a diameter of 18 cm (h=5 cm or more), make the bottom with the foil. Put the ring on the baking sheet. Pour the dough into the form, smoothen with a spatula.

Bake the cake in preheated oven for 40 minutes at 160C. Leave for 5 minutes in the oven with the door ajar, then place on a wire rack and leave to cool completely. It will be better to leave the cake to rest for 6-8 hours under a napkin; then, it crumbles less.

Cut the cake into three layers: make an incision at the desired height along the entire circumference of the cake. Insert the sewing thread into the cut, cross the ends of the thread and pull it off. Cut the second cake layer in the same way.

Cooking the cherries and cream

Keep apart 10-12 cherries for decoration. Cut the remaining cherries in half, remove the pit. Put the cherries in a frying pan without oil, add sugar, fry over high heat for 2-3 minutes. Pour the brandy and set on. Gently shake the pan. Cook until the flame goes out. Leave to cool, drain the cherries, keep the syrup. [BE CAREFUL WITH OPEN FIRE! DO NOT LIGHT UNDER RANGE HOOD OR OTHER APPLIANCES FOR RISK OF FIRE; MAKE SURE THE AREA OVER THE PAN IS CLEAR. KEEP A LID CLOSE BY TO COVER THE PAN AND CHOKE THE FLAME IF ANYTHING GOES WRONG. DO NOT DO WHEN SMALL CHILDREN ARE AROUND; IT MIGHT BE DANGEROUS]. If you are not sure, pour brandy on the cherries and just let it evaporate for 1-2 minutes.

Beat the whipping cream with sugar until fluffy.
Make the cream just before assembling the cake.

Put the first layer of cake on a plate. Soak with syrup, put some cream. Put the cherries cut side down onto the cream close to the edge of the cake and cover the entire surface of the cake. Cover with a layer of cream.

Put the second layer of cake on the cream, continue according to the scheme.

Cover the cake with a third layer of cake, soak with syrup. Cover with a layer of the cream on top. Cover the sides of the cake with cream.

Leave to soak in the refrigerator for 5-6 hours.

Making the decoration

Make some sugar syrup with sugar and water in a 2: 1 ratio, leave to cool. Dip the cherry to half in the syrup and immediately put in sugar. Leave on sugar for a few minutes, then put on a paper towel and leave to dry for 30 minutes.

Heat a piece of dark chocolate in a microwave for 10-15 seconds. Make some large chocolate chips with a peeler.

Move the spatula along the side of the cake and remove the excess of the cream. Sprinkle the top of the cake with chocolate chips, decorate with sugar cherries.

Chocolate cake with cherries or sour cherries and whipping cream
    Chocolate cake with cherries or sour cherries and whipping cream - the Black Forest Cake

    Black Forest Cherry Cake

    Servings: 8

Ingredients

    FOR CHOCOLATE SPONGE CAKE
  • 4 Eggs (yolks and whites separated)
  • 70 g of Flour
  • 95 g of Dark Chocolate
  • 50 g of Butter
  • 120 g of Sugar
  • 35 g of Starch
  • 1 tsp of Baking Powder
  • FOR FILLING AND DECORATION
  • ~ 500 g of Cherries / Sour Cherries (fresh or canned)
  • 3-4 tbsp of Sugar
  • 3 tbsp of Brandy/Whiskey
  • Black Chocolate
  • FOR THE CREAM
  • 500 ml of Whipping Cream
  • 30 g of Sugar

Instructions

  1. Melt the chocolate, add the warm butter, stir. Beat the yolks with half of sugar until the mixture turns white, and increases in volume. Add melted chocolate, stir. Sift the flour twice, add starch and baking powder. Add flour to the chocolate mass, mix well. Beat the whites with a pinch of salt, gradually add the second half of the sugar. Add the whipped whites to the chocolate mass, mix well. Put a form (diameter of 18 cm) on the baking sheet. Pour the dough into the form. Bake for 40 minutes at 160C. Leave for 5 minutes in the oven with the door ajar, then place on a wire rack and leave to cool completely. Cut the cake into three layers.
  2. Keep apart 10-12 cherries for decoration. Cut the remaining cherries in half, remove the pit. Put the cherries in a frying pan without oil, add sugar, fry over high heat for 2-3 minutes. Pour the brandy and set on. Gently shake the pan. Cook until the flame goes out. Leave to cool, drain the cherries, keep the syrup. Beat the whipping cream with sugar until fluffy. Put the first layer of cake on a plate. Soak with syrup, put some cream. Put the cherries cut side down onto the cream close to the edge of the cake and cover the entire surface of the cake. Cover with a layer of cream. Put the second layer of cake on the cream, continue according to the scheme. Cover the sides of the cake with cream. Leave to soak in the refrigerator for 5-6 hours.
    Black Forest cherry cake