Classic Black Forest Cake
Chocolate sponge layered with sour cherries, softly whipped cream, and delicate chocolate shavings.
About This Dish
A light cocoa sponge, tart cherry filling, and barely sweetened cream keep this celebratory German cake balanced rather than overly rich.
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Stages
- Sponge50 min
- Cherry Filling20 min
- Assembly50 min
- Chilling60 min
Step-by-Step Instructions
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1
Whip the eggs and 180 g of sugar until very pale and thick. Fold in the sifted flour and cocoa, then fold in the cooled melted butter.
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2
Bake in a lined 24 cm pan at 175 °C for 30–35 minutes. Cool completely, then cut horizontally into three even layers.
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3
Drain the cherries, reserving 10 whole cherries and 250 ml of juice. Simmer the juice with the remaining sugar and cornstarch until glossy, then fold in the remaining cherries and cool.
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4
Brush the cut sponge layers evenly with the Kirsch. Spread the first layer with cherry filling and cream, repeat, then cover the top and sides with the remaining cream.
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5
Finish with dark chocolate shavings and cherries. Chill for at least 1 hour before slicing with a warm clean knife.
