Go Back
+ servings
Black Forest Cake Image 01

Best Ever Black Forest Cake

Serves 12

4.82 from 16 votes
FacebookTwitterPinterestEmail
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert
Cuisine: German

Ingredients

Chocolate Sponge Cake

  • 9 large eggs room temperature
  • 1 cup caster sugar
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder unsweetened
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract

Soaked Cherries

  • 3 cups fresh cherries washed, dried and pitted
  • 12 cherries to decorate
  • 3 tbsp kirsch cherry liqueur

Whipped Cream

  • 4 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 tbsp vanilla extract
  • 1 tbsp kirsch cherry liqueur

Simple Syrup

  • 1/2 cup boiling water
  • 1/2 cup granulated sugar
  • 2 tbsp kirsch

Chocolate Shavings

  • 1 cup dark chocolate

Chocolate Ganache

  • 1 cup dark chocolate
  • 1/2 cup heavy cream


Instructions

Chocolate Sponge Cake

  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). For this recipe you’ll need two 8” cake tins. Very lightly spray the bottom of each cake tin with cooking oil and line with baking paper. Set aside.
  • Run the cocoa powder and flour through a sieve into a mixing bowl. Use a whisk to combine. Set aside.
  • Add the eggs to the bowl of a stand mixer. You can make this recipe using an electric handheld mixer. If using a stand mixer fit it with a balloon whisk attachment. Whip on high speed for 1 minute until frothy. Then add the sugar while the mixer is on 1 tablespoon at a time until it’s all in the egg mixture. Mix on high speed for 8 minutes. The mixture will become thick and glossy.
  • Add 1/3 of the flour mixture and use a spatula to gently fold through the whipped egg mixture. Add another 1/3 and repeat until all of the flour is folded in. Just a note, take care to make sure you’re scraping all the way down to the bottom as you fold because the flour can sink to the bottom of the bowl.
  • Add the vanilla extract and lightly drizzle the melted and cooled butter with one hand as you gently fold it into the mixture.
  • Split the cake mixture amongst your cake tins and bake for 20-25 minutes. Allow to cool for 10 minutes before running a knife around the outside to loosen the cakes up from the tins. Transfer to a cooling rack to cool to room temperature. Once they have, use a large serrated knife or cake leveller to trim each cake in half, leaving you with 4 cake layers. Once you’ve made the syrup (in the next step) soak each cake layer in the cooled syrup by using a spread to evenly spread it around the cake.

Simple Syrup

  • Add boiling water and sugar into a large mixing bowl.Use a whisk to mix until the sugar is dissolved. Add the kirsch and mix. Set aside to cool to room temperature

Soaked Cherries

  • To prepare the cherries you’ll need a cherry pitter.Make sure your cherries are washed and dried, then pit them using a cherry pitter. Place into a large mixing bowl along with the kirsch and fold through.Cover with plastic wrap and set aside to soak for 30 minutes.

Whipped Cream

  • Add the heavy cream into a large mixing bowl along with the powdered sugar and vanilla bean paste. If using a stand mixer, fit with a balloon whisk and whip to soft peaks. You’ll know you’ve reached soft peaks because the cream will have thickened but not enough to hold it’s shape. Add the kirsch and continue whipping on high speed until you reach stiff peaks. All up about 2-3 minutes. You’ll need to add about 1/4 of the cream aside for the top of the cake.

Chocolate Shavings

  • Pour the melted chocolate onto the back of a baking tray and spread around using a spatula or spoon. Allow to set completely. Then use a spoon to shave away the chocolate. Transfer shavings to a bowl and chill in the fridge.

Chocolate Ganache

  • Add chocolate and cream into a large microwave safe bowl. Microwave for20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. Allow to come to room temperature.

Let's put it together!

  • Ok! Everything is ready to go! Let’s start putting this cake together.Begin one cake layer onto your cake serving platter. Top with a spatula full of cream. Spread around using a spatula or spoon and then add 1/3 of the soaked cherries. Add the next layer and repeat until all four layers are put together.
  • Add the remaining cream around your cake and on top and spread around as neatly as you can using a spatula. Add the chocolate shavings around the sides of the cake.
  • Fit the end of a piping bag with an open star tip and pipe swirls of cream on top. Finish by pouring room temp chocolate ganache in the middle of the cake. Finish by adding fresh cherries on each swirl.

Notes

Storage
Cupcakes can be stored in an airtight container for up to three days.
If making this cake for kids or people who can’t have alcohol, omit the kirsch in the recipe at every step. Add 2 tbsp of sugar to the cherries and soak them.

Nutrition

Calories : 791kcal
Carbonhydrates: 57g
Protein: 11g
Fat: 53g
Saturated Fat: 31g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 16g
Trans Fat : 1g
Cholesterol: 256mg
Sodium: 91mg
Potassium : 511mg
Fiber: 6g
Sugar : 37g
Vitamin A: 1645IU
Vitamin C: 4mg
Calcium: 113mg
Iron: 5mg
Nutrition Disclosure