Classic Black Forest Cake Recipe
How to Bake the Perfect Black Forest Cake Without Failing?
Baking a classic Black Forest Cake can feel intimidating, but it doesn’t have to be! This rich and decadent dessert, with its layers of moist chocolate sponge, luscious whipped cream, and juicy cherries, is a showstopper that can impress any crowd. However, many bakers encounter common pitfalls like dry cake, overly sweet cream, or soggy layers. Don’t worry—I’ve got you covered! In this blog, I’ll guide you through the essential tips and tricks to ensure your Black Forest Cake turns out perfectly every time. With a little attention to detail and the right techniques, you’ll avoid the usual mistakes and create a cake that’s not only visually stunning but also irresistibly delicious. Let’s dive into the secrets of baking a fail-proof Black Forest Cake!
Prep time:
About 1 hour
Bake time:
30-35 minutes
Total time:
Upto 8 hours
Yield:
A black forest cake of desired shape
Servings:
Upto 12 servings
Ingredients:
For the chocolate sponge cake:
- 8 eggs
- 200 grams sugar
- 160 grams flour
- 70 grams cocoa powder
- A sachet of baking powder (11 grams)
- 80 grams vegetable oil
- 100 grams hot water
- A pinch of salt
For the Cherry syrup:
- Liquid/syrup from the canned cherries (350 grams)
- 130 grams sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Kirsch (optional)
- 500ml heavy cream
- 40 grams icing sugar
- 1 tablespoon vanilla extract or vanilla sugar
For Assembly and Decoration:
- The cherry syrup made for the chocolate cake.
- Chocolate shavings or curls
- Fresh cherries (optional) or the remaining of canned cherries
Step by Step instructions
Step 1: Bake the Chocolate Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch (23cm) round cake pans with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder and baking powder.
- Combine Wet Ingredients: In another bowl, whisk together the eggs and sugar until you get a thick consistency. This should take around 10 minutes. Add a pinch of salt when whisking as this helps to obtain a thick meringue-like consistency.
Once the egg and sugar mix is thick in consistency, add the oil and mix.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Add Boiling Water: Slowly pour in the boiling water, mixing until the batter is smooth and well-combined. The batter will be thin, but that’s normal.
6. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
This can also be done in one pan, but make sure to have a pan that is higher and you might also need to bake it for a bit longer.
7. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This cake usually takes longer to prepare as we need to let it cool down completely before adding the cream and cherries.
Usually I like to bake it in the morning and let it cool down all day before doing anything else. Or I bake it at night and let it cool down all night before adding the cream and cherries.
Step 2: Prepare the Cherry Filling
- Cook the Cherries: In a medium saucepan, combine the cherries along with the syrup of the can, sugar, cornstarch and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens a bit and comes to a boil.
- Add Kirsch (Optional): If using kirsch, stir it into the cherry mixture. Remove from heat and let the filling cool completely.
Step 3: Whip the Cream
- Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, or the cream will become grainy.
Step 4: Assemble the Cake
- Level the Cakes: If necessary, level the tops of the cooled cakes using a serrated knife to ensure even layers.
- Soak the Cake Layers: Place the first cake layer on a serving plate. Brush it generously with some of the cherry syrup.
- Add Cherry Filling: Spread half of the cherry filling over the soaked cake layer, followed by a layer of whipped cream. This can also be done vice-versa. I like to add cream first.
4. Repeat Layers: Place the second cake layer on top. Repeat the process of soaking with cherry syrup, spreading the remaining cherry filling, and topping with whipped cream.
5. Top with Whipped Cream: Use the remaining whipped cream to cover the top and sides of the cake.
Step 5: Decorate the Cake
- Add Chocolate Shavings: Gently press chocolate shavings or curls onto the sides and top of the cake.
- Garnish with Cherries: Decorate with fresh cherries if desired. This process sometimes looks messy but trust the process, it will look better adter adding the chocolate curls or shavings.
Step 6: Chill and Serve
- Chill: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
- Serve: Slice and enjoy your beautifully layered and decadent Black Forest Cake!
