Moist Black Forest Cake with Luscious Cherry Filling
This chocolatey Black Forest cake is soft, creamy and bursting with cherry flavor. It’s layered with moist chocolate sponge, mascarpone Chantilly, and a rich cherry sauce that actually tastes like cherries. Not something that’s easy to achieve. My version isn’t the traditional way to make Black Forest, I think it’s better, more indulgent and melt in your mouth!
Hey team, Nick here! I’ve actually never been a fan of traditional Black Forest cake. It’s the soaked cherries. I just don’t like the texture, and I think that whole side of the cake isn’t thought through very well. I decided to see if I could make this cake better. More luscious and melt in your mouth.
Related – The chocolate sponge in this recipe is based on my Vanilla Sponge Cake. It’s as soft and airy as this cake and frankly, I won’t say no to anything filled with Chantilly cream and raspberry jam!
Traditionally, the cherries are soaked in Kirsch (cherry brandy) but I don’t like biting into almost raw cherries in a cake so I ended up making a thick cherry sauce that is smooth and luscious and has a strong cherry flavor. It’s silky and I think it pairs so nicely with the layers of soft chocolate sponge and mascarpone cream. It’s more of a melt in your mouth experience.
I topped it all off with my easy one bowl chocolate sauce, swirls of creamy Chantilly and fresh cherries but you can defos use maraschino cherries if fresh isn’t in season. I think what really finishes it off is the easy to make chocolate curls. Literally just a peeler and a block of chocolate! It looks traditional, but I reckon it tastes more special!
Andrea
I’ve been watching your recipes for years but never had the courage to try one at home. I am very proud to say that I just made your Black Forest Cake recipe and it turned out delicious! I have zero decorating skils, so it didn’t look as pretty as yours Nick, but it turned out tasty! Thanks for everything ❤️🍒
The sauce makes my black forest so luscious.
Chocolate and cherry is a classic combo. But chocolate can easily overpower it, so the goal here was making sure the cherry flavor was punchy. I did that by using canned cherries which are available year-round and much cheaper than fresh cherries. Plus I reckon for a cake like this the flavor is better because they come in their own brine which I used to make the sauce.
I thickened the sauce with corn starch which makes its smooth and glossy and spreadable in between each layer. And it’s as soft and smooth as the Chantilly. Pair it with a soft chocolate sponge and I mean. C’mon. Doesn’t get better.
How to make the cherry sauce
- Drain half the cherry brine into a jug, and half into a a large non-stick pot. Add the corn starch into the brine with the jug and whisk until well combined. Set aside.
- Use a knife to roughly chop up your cherries.
- Add half cherries to the non-stick pot along with all the sugar, lemon juice and salt. Stir continuously and bring to a boil on medium high heat. Then lower to medium heat and simmer for 3 minutes.
- Pour the slurry into the pot while continuously stirring. The mixture will be milky at first.
- Continue stirring until the mixture turns clear and thickens. Turn the heat off and add the remaining cherries and stir through to coat. Then add the kirsch and red food dye (optional) and stir to combine. Transfer to a heatproof bowl, cover with plastic wrap, making sure the plastic is on the surface of the sauce and set aside and allow to cool.
Tip – I like adding just a little drop of red food dye in my cherry sauce to boost that rosy cherry color. Optional, but I reckon it makes the layers look warmer!
Simple Syrup
Add the water and sugar into a pot and bring to a boil. When the sugar is dissolved, take off the heat and allow to cool completely. Add kirsch (if using) once it’s cooled. Add as much or as little as you like. More will make it boozier.
Chocolate Sponge Cake
- Add the flour, baking powder and cocoa powder to a small bowl. Mix together.
- To a separate bowl, whip the egg whites and cream of tartar while slowly adding the sugar.
- You’ll reach a thick and glossy meringue.
- In a separate bowl add the egg yolks, sugar and vanilla extract until you reach a nice thick and pale mixture. This will take about 5 minutes.
- Add the dry ingredients to the egg yolk mixture and fold through gently.
- Add half the meringue and fold through gently. Repeat with the other half.
- Grease the bottom of your cake tin (not the sides). Line with baking paper.
- Divide the batter between the cake tins. Bake
- Allow to cool in the tins for 10 minutes once baked. Loosen from the tin using a sharp knife and turn over onto a cooling rack to cool completely.
- Trim the very tops off the cakes and then trim in half. You’ll have 4 cake layers all up.
Let’s Decorate!
- Add some Chantilly cream on the bottom of your serving plate or cake board and spread. Add the first cake layer.
- Brush with cooled simple syrup.
- Add a thin layer of cream.
- Pipe a ring of cream on top.
- Fill with 1/3 of the cherry sauce.
- Add the next layer of cake on top. Repeat this until all cake layers are on.
- Cover the top and sides of the cake with cream. Make sure you have enough to pipe swirls on top of the cake.
- Pipe a ring of cream on top to hold the chocolate sauce.
- Cover the sides of the cake with chocolate curls.
- Pour a thin layer of chocolate sauce on top of the cake. The perimeter of cream you piped will hold it in place.
- Pipe swirls of Chantilly on top
- Decorate with fresh cherries or maraschino cherries.
Tip – Chill before serving – Chilling your cake in the fridge for 2-4 hours (overnight is even better) helps the cake hold its shape and frankly cold cake is nicer to eat when it doesn’t have buttercream.
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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Moist Black Forest Cake with Luscious Cherry Filling
Layers of soft chocolate cake, tangy cherries, and smooth Chantilly cream make this Black Forest Cake a perfectly balanced, indulgent treat.
Serves 12
Ingredients
Cherry Filling
- 400 g jarred cherries in brine, not syrup, pitted and chopped (see notes)
- 300 g jar brine, divided in half (or water if using fresh cherries)
- 95 g corn starch, corn flour
- 315 g granulated sugar
- 1/2 lemon, juiced
- Pinch of salt
- 60 g kirsch, cherry liqueur
- 1 drop purple food gel, optional
- 2 drops red food gel, optional
Simple Syrup
- 125 g boiling water
- 105 g granulated sugar
- 40 g kirsch
Chocolate Sponge Cake
- 150 g all-purpose flour, plain flour
- 50 g Dutch processed cocoa powder, sifted
- 1/2 tsp baking powder
- 1/2 tsp salt
- 10 large eggs, 55g each, yolks and whites separated
- 1/2 tsp cream of tartar
- 210 g caster sugar, divided
- 60 g warm water, just above room temp
- 7 g vanilla extract
- 12 fresh cherries or maraschino cherries to decorate
Chantilly Cream
- 250 g heavy cream, cold (see notes)
- 1 tbsp vanilla bean paste or vanilla extract, see notes
- 250 g mascarpone, cold (see notes)
Decorations
- 200 g chocolate curls, see notes
- 1/2 batch Chocolate Sauce, room temperature
Instructions
Cherry Filling
- Mix corn starch slurry – Drain half the cherry brine into a jug, and half into a a large non-stick pot. Add the corn starch into the brine with the jug and whisk until well combined. Set aside.
- Prepare cherries and begin cooking – Roughly chop the cherries and add half of them to the non-stick pot along with all the sugar, lemon juice and salt. Stir continuously and bring to a boil on medium high heat. Then lower to medium heat and simmer for 3 minutes.
- Finish cooking – Pour the slurry into the pot while continuously stirring. The mixture will be milky at first. Continue stirring until the mixture turns clear and thickens. Turn the heat off and add the remaining cherries and stir through to coat. Then add the kirsch and red food dye (optional) and stir to combine. Transfer to a heatproof bowl, cover with plastic wrap, making sure the plastic is on the surface of the sauce and set aside and allow to cool.
Simple Syrup
- Add the sugar and water into a small saucepan and bring to a boil. Once the sugar is dissolved, take off the heat and add the kirsch. Mix and set aside to cool completely before using. About 20 minutes.
Chocolate Sponge Cake
- Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). Grease only the bottom (not sides) of two 20cm / 8-inch cake tins with cold butter and line the bottom with baking paper.
- Combine dry ingredients – To a medium sized mixing bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- Whip egg whites – To a separate large bowl add the egg whites and cream of tartar. Use an electric hand beater to whisk until frothy. Slowly add 105g (half) of the sugar while the mixer is on high speed. Once all the sugar has been added continue mixing for 90 seconds. The mixture will thicken and become glossy. Take care not to overwhip the mixture otherwise it will result in large air bubbles in your cake.
- Whip the egg yolks – To a separate large bowl, add the egg yolks, remaining sugar, water, and vanilla extract and use your electric hand mixer to whip until pale, thickened, and creamy, about 5 minutes. The mixture should fall off in ribbons when you lift the beaters.
- Fold in dry ingredients – Sift 1/3 of the dry ingredients into the egg yolk mixture and use a spatula to gently fold through. Then repeat with another 1/3 of the dry ingredients until all of it is combined. Take care not to overmix.
- Fold in the meringue – Add half the meringue and gently fold through with a spatula. Then add the other half and repeat. The batter will be light and airy.
- Bake – Divide the mixture between the two cake tins and bake in the middle rack of your oven for 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow to cool in the tins for 10 minutes before carefully running a knife around the sides to release them. Transfer to a cooling rack to cool completely.
- To trim cakes – Once the cake is completely cooled, trim each cake in half which will give you 4 layers of cake. I used a cake leveler, but a large, serrated knife will work as well. Discard or snack on excess cake. Set aside the cake layers and cover with a damp towel until ready to use.
Whipped Cream
- Prepare mascarpone cheese – Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.
- Whip remaining ingredients – Add the cold heavy cream and vanilla to the mascarpone. You can use an electric hand mixer or a stand mixer with a whisk attachment to whip to stiff peaks. I actually find it easier to get the right texture with a hand whisk. You’re aiming for a smooth, stiff whipped cream that holds its shape but still looks silky. If it looks split or grainy, it’s been overwhipped.
- Transferring to piping bag – Add to a large piping bag fitted with a large open star tip. While you’re layering a decorating the cake, keep in mind that you will need to keep some of the cream to pipe swirls on top of the cake. So don’t go too heavy on the cream and use your best judgement to use it evenly.
Let’s layer and decorate!
- Layer the cake – Place the first cake layer on your serving plate and brush it with simple syrup. Evenly spread about 1/4 cup of the Chantilly cream over the cake. Use the piping bag to pipe a tube of cream around the thin cream layer. This will act as a barrier to stop the cherry filling from spilling out the cake. Add 1/3 of the cooled cherry mixture and spread that evenly. Repeat this layering process with the remaining layers. Using a cake turntable and offset spatula makes the decorating process smoother.
- Decorating the top – Once the cake is layered, spread a thin layer of cream on top and on the sides of the cake. Then pipe a tube of cream on top and fill with chocolate sauce.
- Cover cake with cream – Coat the sides of the cake with cream. I do this by piping it on then spreading around with a spatula. You should have cream left over to pipe on top of the cake. Spread the cream around the sides of the cake as evenly as you can. Using an offset spatula is the best way to do this! Stick the chocolate shavings around the sides of the cake.
- To finish – Pipe swirls of cream on top of the cake and add cherries on top each swirl.
Notes
Cherries – You can use fresh cherries that are washed and pitted, but I think you get a better flavor from jarred cherries in brine. You can use the brine to make the sauce which boosts the flavor. If you use fresh cherries, cook them down in water instead of brine. You’ll need an extra splash of kirsch to add more flavor and maybe a dash more sugar.
Alcohol – You can leave it out if you like, I do. Or you can add an extra splash if you want to make it extra boozy!
Cream – make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar – I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Adding it to your Chantilly cream helps stabilize it so that it doesn’t melt as quickly and holds its shape on top of desserts. It even helps hold the air in the whipped cream until the next day! Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.
Vanilla – I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Chocolate curls – For the chocolate shavings I used dark cooking chocolate. I have an awesome tutorial on the blog on how to make chocolate curls which takes minutes to make!
Storage – Cake layers (undecorated) can be wrapped tightly in plastic and stored in a cool, dark, dry place at room temperature for up to three days before using. The finished and decorated cake can be store in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per slice without the chocolate curls and chocolate sauce toping which are separate recipes. This cake makes 12 slices.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories : 758kcal
Carbonhydrates: 81g
Protein: 12g
Fat: 37g
Saturated Fat: 21g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 7g
Trans Fat : 0.01g
Cholesterol: 223mg
Sodium: 202mg
Potassium : 358mg
Fiber: 4g
Sugar : 52g
Vitamin A: 1370IU
Vitamin C: 4mg
Calcium: 122mg
Iron: 3mg
Nutrition Disclosure
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70 comments
really i appreciate, you made and guide properly regarding cake recipe now i want to try this recipe pictures also looking very awesome
Wow! Thanks so much, that means a lot! N x
I want to make this cake for my bday. Do you know if I can transport it safely without cream being ruined? Thanks!
Hi Beatrice! You would need to make sure the cake is chilled really well. Hope that helps! N x
Hey, haven’t made it yet but will update rating when I have! Question; the soaked cherries that go into the cake, are they whole pitted cherries or do you cut them into smaller bite sized pieces first??
Whole pitted, but you can certainly chop them up a little if you like first. N x
Can this cake be made a day ahead.with no loss in quality?
SHould be ok! N x
I made the syrup using boiled water from kettle and sugar. Left it to cool but was runny so assumed this was correct as you don’t say it should thicken. I drizzled this onto each layer but now think my cake is going to be soggy as had difficulty layering up. It was so soft it broke in a few places. I managed to complete it nd hope by leaving in the fridge overnight any juice will be absorbed and the cake won’t be soggy
Hi Janet! Sorry to hear that! How’d the cake go in the fridge?
Hi! 🙂 I have only one 6” tin. Can I make half the recipe and just cut to two or three layers? Any idea how much I need to bake it for in this case?
Thanks!
Hi Dimmy! That should be fine. I would recommend baking for 20 minutes 🙂 Nx
Oooh this is so yummy can I use three six pans using the same recipe and it turns out ok also being that it is six inches do I still have to cut the cakes in half and how long do I bake it for
Hi Alison, I would make 1/2 of the recipe for 6″ pans as baking the same amount of batter in a 6″ pan will mess around with baking times. Unfortunately I havent tested it in a smaller tin and can’t say for sure how to adjust the baking times. N x
Thank you for sharing this wonderful recipe. Could I substitute kirsch with cherry juice?
Yes!
Excellent cake! I love scran line bakes! They are always my go-to for recipes that truly work. Always crowd pleasers! Today I used the sponge recipe for the cake, I only altered by using Dutch cocoa and then 2tsp baking powder to activate it.. recipe produced two beautiful, level chocolate cakes perfect for torting.
I will say though, I baked mine bottom shelf of gas oven @160 and they actually took 35 – 40 mins to bake. Thankyou again, love your work 👏👏
Amazing to hear Sarah! Thanks so much for the lovely words, glad you like the recipe! N x
Question … what if I don’t have fresh cherries what can I substitute with.
Great question Lilly! You can use canned cherries in the cake and top with them as well! N x
Hi I want to make this cake and store it in the freezer for a couple of days will the filling hold or turn soggy.
Ah, yeah I wouldn’t freeze cream. It will not thaw very well at all. I would recommend freezing the cake itself before it’s decorated and filled and then put it together fresh.
Everything would be better if more people were like you. I really appreciate, you written well and helpful blog for those regarding cakes. Looking forward for more!!
Awww, thanks so much Santoshi! That means so much N x
Looks delicious and am making an alcohol free version for my mil’s birthday. I am making the cakes today and freezing them and hoping to double the recipe. Any advice? Thank you for the recipe!
Awesome! When you say doubling the recipe, do yu mean same 8-inch cake tins but double the height because I wouldn’t recommend that. The sponge is quite soft and may not be able to carry its own weight. I would recommend using 10″ cake tins or making two cakes 🙂 So excited for you to try this recipe its fab! N x
I did it! Doubled, and yes, 2 10″. Worked perfectly. Cherries are out of season so used jarred and used the cherry juice as my simple syrup – also added some in the whipped cream. It was such a hit. Everyone loved it, and my 5 yo asked for seconds. Thank you!
Amazing Maddie! So happy to hear this! N x
Thank you for sharing your recipe!
Thanks for the lovely comment! N x
Looks good. I’d like to make this for a Christmas party, can I use frozen cherries?
Hey Karen! Yes, you can definitely use frozen cherries for this. Just thaw them first and drain off any excess liquid before using. Hope it was a hit at your Christmas party! N x
Awesome cake!
I came across your blog and channel some days ago with the Esterhazy cake, and it’s been a discovery.
Really love this versión of the Black Forest! Great recipe from the beginnig to the end. Thanks for your generosity: you share not only the recipes, but all the tips and tricks to make them perfect.
I’m going now to have a look at some other recipes. Wow! It’s going to be a non-stop pleasure reading!
Warm regards!
Hey Alicia! Thank you so much for your kind words. I’m so glad you enjoyed the Black Forest Cake and found all the tips helpful. I’m really excited that you discovered my blog through the Esterhazy cake, two classics! Hope you enjoy exploring the other recipes, and feel free to reach out if you try more. Happy baking! Warm regards, N x
I only have 9 inch round tin. Should I multiply by 1.5 ?
Let me know, please 😬
Hey Rifqi! You can definitely use your 9-inch tin, but no need to multiply by 1.5. The cake layers will just be slightly thinner, but it’ll still work great. Just keep an eye on the bake time, as it might be a little shorter. Hope that helps! N x
Hello I have a question. For the cherry filling, the recipe says the total amount of water or jar juice to use is 1 cup (250ml). It says to add corn starch to 1 cup (250ml) of water and set is aside (this would use up all the water). Then it says to add more water or jar juice to the cherry, sugar and lemon juice saucepan but haven’t we already used all the 1 cup of water? Or did the recipe mean to divide it so we only use 1/2 cup of water at a time?
Hi Nida! Thanks for flagging this and sorry for the confusion. I’ve gone in and made a change tot he recipe. It’s 1 cup (250ml), divided. So 1/2 cup with the corn starch and 1/2 cup when the cherries go in. Thanks for letting me know about this! N x
I’ve decided to make life harder by using heart shaped pans, wish me luck on cutting the layers 🫣
Good luck Kr! Heart-shaped pans sound amazing. For cutting layers, try chilling the cake first, it makes slicing much easier. You’ve got this! N x
Will this same cake work using larger than a 10 inch tin? I need to feed a horde and want to use a 14 inch cake tin. What do you recommend for quantities?
Hi Michelle! Hmm, this cake will give you 12 generous slices but could also be sliced up into about 18 modest slices. When you click on the print button theres a serving option which will help scale the recipe up if you increase the amount of servings. For a 10-inch cake tin I would increase it to about 15 portions. A 10-inch version of this will realistically serve about 20-25 people.
Is there an additional “frosting”
Used on the cake along with the Chantilly cream? Or in the white coating in your picture of the finished cake just the chantilly cream? Thanks!
extra chantilly cream 🙂
So is it ap flour or cake flour as you mention one in ingredients list as ap flour and yet refer to the flour as cake flour in instructions ? confused a bit as they are different ~~ thanks
Hi Denise! Sorry about that. I’ve gone in and changed it to cake flour in the ingredients list! N x
Hmmm. You say you changed to cake flour, but in the notes above you say: All-purpose flour – I tested this with cake flour, disaster. It needs the strength of all-purpose flour also known as plain flour. Trying this tomorrow. Looks fantastic.
Hey Valerie! So sorry about the mix-up. You’re absolutely right. I had listed cake flour incorrectly in the ingredients, but the recipe does need all-purpose flour for the right structure. The recipe is now updated, and I hope it works out perfectly for you this time! N x
Have not yet made the recipe. I am confused about the directions for assembly. The directions and the image of the cake show 4 layers yet the instructions say to make 2 layers and no instructions to cut the layers in half to make 4 layers of cake. For example you say to put a third of the cherry filling on the first layer of cake. With only two layers of cake the second layer of cake would be the last layer leaving 2/3 of cherry filling left and we are left to top with the ganache at this point.
Hi Dee! Sorry about that, I’ve gone in and added that to the recipe! 🙂
I read the recipe over and over again. And i couldnt find any butter or oil in the chocolate sponge cake recipe, only warm water. Did i read the recipe right? 😄
Hi Triska! All the fat comes from the eggs! N x
I notice there is no butter or oil used in this cake is tha5 correct?
Hi Buzz, correct! This is a sponge cake that relies heavily on the eggs. It gets it’s fat from the egg which results in a super light and lush sponge cake! N x
Thank you the most nostalgic recipe 🙂 I just could not get my sponge to rise to the height of your 8 inch baked sponges as shown in the pictures. I managed to cut each into two layers. However, have not achieved the thickness as yours. Kindly guide me. Many thanks
Hi L! Hmm, it sounds like this could be because the meringue in the sponge wasn’t whipped up enough or because the batter was deflated during the mixing stage. The cake relies heavily on the eggs being whipped up enough! Hope that helps! N x
I also have this issue today – my batter was deflated during the mixing stage. What would be a good thing to remember for next time? Is it to whip the meringue for longer or to make sure not to leave the batter unattended whilst mixing? Any tips would be appreciated. Thanks in advance.
Hey R! Deflated batter can be tricky. For next time, try focusing on folding the meringue gently into the batter rather than whipping it longer. Overwhipping can lead to large air bubbles, so aim for a glossy, medium-stiff meringue. Also, mix just until combined and avoid leaving the batter sitting too long. Hope that helps for your next bake! N x
Hi, would this cake be okay to make one or two days beforehand?
Thinking of making the cakes one night and decorating the next night for it to be enjoyed the day after. Would that be alright to do?
Hi Kim! Yep, 1-2 days would be fine! Happy Baking N x
The Black forest recipe was truly the best ever. The sponge came out perfect ..the sweetness perfect..only, for the chantilly cream the mascarpone has to be whipped a bit then the heavy cream to added ..or there are chances for splitting it if you overdo..
Thanks a lot Nick
Hey Gricilda! I’m so glad you loved the recipe and that the sponge turned out perfect. You’re absolutely right about whipping the mascarpone first—it really helps keep the cream stable. I actually mentioned this in the notes section too, so I’m glad it worked out for you. Thanks for sharing, and happy baking! N x
I’ve been watching your recipes for years but never had the courage to try one at home. I am very proud to say that I just made your Black Forest Cake recipe and it turned out delicious! I have zero decorating skils, so it didn’t look as pretty as yours Nick, but it turned out tasty! Thanks for everything ❤️🍒
Hey Andreea! That makes me so happy to hear. The most important thing is that it tasted amazing, and I love that you finally gave it a go. Decorating skills come with time, but honestly, as long as you enjoyed it, that’s what matters. Thanks for sticking with me all these years and for giving this recipe a shot! N x
Hi Nick! I’ve been watching your videos for a long time and finally tried this recipe for Mother’s Day. I cut the quantity by half, used a 6inch pan, shaped into heart-shaped layers, and decorated with swiss meringue buttercrean.
I think this is the most stable chiffon cake recipe I’ve worked with! The top was a little sticky after cooling but I didn’t want to risk a dry center.
I couldn’t find canned cherries in juice, only syrup, so I didn’t try the cherry component, just used it from the can.
Thanks so much for the amazing recipe! My mom loved the cake <3
Hey Sarah! I love how you made it your own with the heart shaped layers and Swiss meringue buttercream. Sounds like a beautiful Mother’s Day cake. The sticky top is totally normal with chiffon cakes. So glad your mum loved it and that the sponge held up so well. Thanks for giving it a go! N x
Just checking 2 things as I prepare to make what looks like an amazing cake! Is 315 grams of sugar correct in the filling? About a cup and a half? Sounds high for the amount of fruit (400 grams). And as to the 400 grams of cherries, is that with the juice or drained? Meaning, do I use the weight on the can or drained and then measure?
Hey Valerie! Yes, the 315g of sugar in the filling is correct and gives the right balance once it cooks down with the cherries. And the 400g is the weight with the juice included, so just go by the weight on the jar or can. N x
I really enjoyed making this this week. To help break up the process I did make the sponge, cut the layers then wrap and freeze them for 5 days before preparing the rest of the components and assembling today. The thawed cake was excellent and decorating the cake while frozen was much easier than it likely would have been to work with a room temp cake. The sides of my cake did shrink a bit which led to a bit of leaning in my finished cake but I think it might have been because I accidentally oiled the sides of my cake tins. I ended up needing slightly more chantilly cream but I’m admittedly not the most efficient at getting a thin crumb coat on the cake. I’m in the US and found 95g of cornstarch a bit much for the cherry sauce. I wonder if it’s a different ingredient or composition than elsewhere because it really was very thick. The sauce was excellent and there was plenty of it though. Overall great cake. Excellent taste, fun to make and fairly easy to decorate but quite impressive to look at! Thanks for a great recipe Nick!
Hey Tulsi, appreciate you flagging that. Cornstarch can definitely behave differently depending on the brand or where you’re based. If it turns out too thick, cutting it back to around 70g should help. The sauce should be thick enough to spread but still soft like the cream. Glad you enjoyed the bake overall. N x