Black Forest Cake
The classic German gateau featuring rich chocolate sponge, aromatic cherries, and fresh whipped cream.
- 160 min
- 434 kcal / serving
- hard
- vegetarian
- Protein
- 7.9 g
- Fat
- 28.4 g
- Carbs
- 42.6 g
Contains: gluten, egg, milk, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 6 pc egg (medium)
- 200 g sugar
- 150 g wheat flour
- 50 g cornstarch
- 50 g cocoa powder (unsweetened)
- 2 tsp baking powder
- 1 jar sour cherries (drained, juice reserved)
- 40 g cornstarch (for the cherries)
- 4 tbsp cherry schnapps / Kirschwasser (optional)
- 800 ml whipping cream
- 4 tsp cream stiffener
- 100 g dark chocolate shavings
Method
- Preheat the oven to 175 °C (top/bottom heat) and line a 26 cm springform pan with parchment paper.
- Separate the eggs; whip egg whites with half the sugar until stiff, beat egg yolks with remaining sugar and 2 tbsp warm water until pale and fluffy.
- Mix and sift flour, cornstarch, cocoa, and baking powder, then gently fold into the yolk mixture alternating with the whipped egg whites.
- Pour the batter into the pan, bake for 30-35 minutes, let cool completely, and slice horizontally into three layers.
- Bring the reserved cherry juice to a boil with 40 g cornstarch, stir in the cherries (reserve 16 for decoration), and let thicken.
- Spread the cooled cherry mixture onto the bottom sponge layer and drizzle with cherry schnapps if desired.
- Whip the cream with cream stiffener until stiff, spread one quarter over the cherries, and place the second sponge layer on top.
- Spread half of the remaining cream over the second layer, top with the third sponge, and coat the entire cake with cream.
- Decorate the cake with cream rosettes, the reserved cherries, and a generous coating of chocolate shavings.
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