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BLACK FOREST CAKE

BLACK FOREST CAKE

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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours
Course Dessert
Servings 10 Servings

Ingredients
  

For the sponge

  • 6 large eggs
  • 140 g soft light brown sugar
  • 60 g high quality cocoa powder (I used Dutch processed)
  • Pinch of salt

For the filling

  • 700 g pitted morello cherries in syrup (always check for pits though, as I always find some)
  • 3 tbsp Kirsch or cherry brandy liqueur
  • 500 ml double cream
  • 50 g icing sugar
  • ½ tsp vanilla extract
  • 300 g morello cherry jam
  • 25 g chocolate, to decorate

Instructions
 

  • Preheat the oven to 180°C (350°F) and grease and line with grease-proof paper the base of a 20cm loose-bottomed or springform cake tin.
  • For the sponge: Separate the eggs and whisk the yolks with the sugar in a large bowl until moussey, pale and thick – a good couple of minutes. Sieve over the cocoa powder and a pinch of salt and fold in.
  • Whisk the whites in a separate clean bowl, until stiff but not dry. Robustly stir in a little of the whites into the yolk mixture to loosen it, then fold in the rest very gently until just combined, so you knock as little air out as possible. Carefully spoon into the tin, smooth the top and bake for 35-40 minutes, until puffed up and set on top. Leave to cool completely in the tin; it will sink slightly, but that’s normal.
  • For the filling: Drain the cherries, retaining the syrup. Mix 100ml of it with the kirsch and put aside.
  • Cut the cooled cake into three horizontal slices and put on separate plates. Spoon or brush half the syrup over the slices and leave to sink in; you can add more if it is all absorbed, but don’t overload it.
  • Whip the cream until thick, then sift in the icing sugar and add the vanilla extract. Whisk until voluminous, but not too stiff to spread.
  • When you’re ready to assemble the cake, set aside about 12 cherries for decorating the top of the cake. Put the bottom sponge layer onto a serving platter (be gentle as you lift it) and slather on half of the jam, half of the remaining cherries and a third of the cream. Put the second layer of sponge over top; add the rest of the jam, the rest of the remaining cherries, and the second third of cream. Put on the final layer of sponge; use a palette knife to spread the remaining cream on top. Grate chocolate curls generously over them, and arrange the remaining cherries around the edge.
  • Chill for an hour before serving.
Keyword Black Forest Cake, Cake
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