Description
This classic German Black Forest Cake recipe features a moist chocolate sponge layered with a luscious cherry filling and rich whipped cream, all decorated with bittersweet chocolate and fresh cherries. Perfect for celebrations, this cake combines the flavors of cocoa, kirsch, and tart morello cherries into a stunning dessert that’s both impressive and satisfying.
Ingredients
Chocolate Sponge Cake
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1 teaspoon vanilla extract (or vanilla sugar)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ⅓ cup cornstarch
- ¼ cup unsweetened Dutch process cocoa powder
Cherry Filling
- 24 oz jar of morello cherries (or sour cherries)
- 5 tablespoons cornstarch
- 2 tablespoons sugar
- ⅓ cup kirsch (divided) or additional cherry juice
Whipped Cream Topping
- 4 cups heavy cream
- ½ cup powdered sugar
Decoration
- 16 fresh cherries (or maraschino cherries)
- 4 oz bittersweet baking chocolate (coarsely grated)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C) and line the bottom of an 8-inch springform pan with parchment paper, avoiding greasing the sides to allow the cake to rise properly.
- Beat Egg Whites: Using a stand mixer with the whisk attachment, beat the egg whites with ½ cup sugar on high speed until soft peaks form, about 8 minutes. Transfer this meringue to a large bowl and set aside.
- Beat Egg Yolks: In the same mixer bowl fitted with the paddle attachment, combine egg yolks, the remaining ½ cup sugar, and vanilla extract. Beat on medium speed until thick, creamy, and pale, about 3–5 minutes. Carefully fold this mixture into the egg whites.
- Sift Dry Ingredients: Combine all-purpose flour, baking powder, cornstarch, and cocoa powder. Sift these over the egg mixture in batches, gently folding to keep the batter airy and avoid deflating the egg whites.
- Bake the Cake: Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25 minutes or until a skewer inserted in the center comes out clean with a few moist crumbs.
- Cool and Layer: Remove the ring of the springform pan and invert the cake onto a parchment-lined cooling rack. Peel off the parchment and let the cake cool completely. Then slice it horizontally into three even layers using a serrated knife.
- Prepare Cherry Filling: Reserve the cherries from the jar. Mix 4 tablespoons of cherry liquid with cornstarch and sugar in a small bowl. Simmer the remaining cherry juice, remove from heat, whisk in the cornstarch mixture, return to simmer while stirring until it thickens. Stir in cherries and simmer for an additional 1–2 minutes. Remove from heat and stir in half the kirsch. Let cool 5–10 minutes.
- Whip the Cream: Beat heavy cream in a stand mixer with the whisk attachment on high until soft peaks form. Add powdered sugar and beat until stiff peaks form, about 2–3 minutes more. Refrigerate until assembling, reserving about ¾ cup for decorating.
- Assemble First Layer: Place the bottom cake layer top-side down on a serving platter lined with parchment. Using a cake ring and parchment strips under the cake edges for neatness, drizzle 1.5 tablespoons kirsch or cherry juice over the cake. Spread half the cherry filling over the cake, leaving a 1-inch border, then spread about ¼ of the whipped cream evenly on top.
- Assemble Second Layer: Position the middle cake layer, repeat the kirsch drizzle, cherry filling, and whipped cream layering as before.
- Top Layer and Frosting: Place the final cake layer smooth side up. Spread ⅓ of the remaining whipped cream over the top. Remove the cake ring and use the remaining whipped cream to cover the sides completely.
- Decorate Cake: Press grated bittersweet chocolate around the sides of the cake. Pipe 16 whipped cream swirls on top, placing a fresh cherry on each. Garnish the center with the remaining grated chocolate. Chill the cake until serving.
Notes
- Do not grease the sides of the springform pan as it helps the batter rise better and gives a cleaner cake edge.
- You can substitute maraschino cherries if fresh morello/sour cherries are unavailable, but fresh or jarred morello cherries give the authentic tart flavor.
- If you don’t have kirsch, additional cherry juice can be used, but kirsch adds a distinctive cherry brandy flavor traditional to Black Forest Cake.
- Whip cream until stiff peaks but be careful not to overwhip to avoid turning it grainy or buttery.
- Using a long serrated knife helps to cut clean, even cake layers.
- Refrigerate the cake overnight for the best flavor melding and easier slicing.
