This Easy Black Forest Cake is a tasty dessert and a simple recipe to prepare. Moreover, in this period of the year, we can find fresh cherries, and this dessert is even more delicious in this season. This recipe belongs to German cuisine. The cake is with chocolate sponge cake, cherries, and Chantilly cream.
Also, the combination of these three colors resembles the clothing of the women of the Black Forest area. The original recipe also uses the traditional alcoholic drink Kirschwasser, made from cherry fruit.
Furthermore, for the decoration of it, we use the same cream used for the filling between the layers and with fresh cherries or cherries preserved in Maraschino syrup or even compote. The dark chocolate in small pieces is the final ingredient for the final cake decoration.
The cake is light in taste and can enjoy for a birthday party, family lunch, etc.
Ingredients
For sponge cake 20-22 cm of diameter
- 4 fresh eggs at room temperature
- 120 g of sugar
- 50 g bitter cacao
- 90 g of all-purpose flour
For the filling and top
- 500 ml of whipping cream
- 250 g Mascarpone
- 2-3 tbsp of icing sugar
- 300-400 g fresh coreless cherries
- A glass of cherries juice
- 50 ml Kirschwasser
- Some fresh cherries for the top
- 150-200 g dark chocolate
Directions
Sponge Cake
First, we start with the sponge cake. You can find the complete cocoa sponge cake recipe here.
- In a deep bowl, with the help of an electric beater, we will beat the eggs with the sugar for 8-10 minutes until they become foamy and 3-4 times their volume.
- Next, add the sifted flour mixed with the cocoa, mixing it gradually from the bottom up until it becomes a homogeneous dough but without losing volume.
- Then, pour the mixture into the baking form, which we prepared for baking with parchment paper, and the sides coated with butter and dusted with flour.
- So, put it to bake in a preheated oven at 180 degrees for 30 minutes. We do not open it during baking so that the volume does not decrease.
- Once it is ready, let it cool and prepare the other ingredients for assembling the cake. After the sponge cake has cooled, cut it into three parts, and it is ready for the final step of the cake.
Cherries Preparation
- First, put the cleaned cherries in a pan with two spoons of sugar and let them on low heat until they liquefy a little to obtain the juice of the cherries.
- Once it ready, drain the cherries from the juice and keep them aside for the cake filling.
- We will mix the cherry juice with the Kirschwasser drink, or if you don’t want to use alcohol, we can add compote or fresh cherry juice.
Preparation of the filling cream.
- First, beat the mascarpone cream with two spoons of sugar until it becomes a homogeneous mass. If you want to make the cake only with whipped cream, you do not add it.
- Also, beat whipping cream with an electric mixer until it makes a stable cream. If it is sweetened, do not add more sugar. In another case, add 2-3 spoons of sugar as desired and continue beating until the cream becomes homogeneous.
- Then, add the mascarpone and mix for a few more minutes at low speed. If we will assemble the cake later, put a plastic bag over the cream and put it in the fridge.
- At this step, start to cut the chocolate with a vegetable peeler. Grind it in the form of chips or strips to use for the final decor. We put it in the refrigerator to be cold.
Final Steps
- To mold the cake, we will use a ring with an opening of the diameter we prepared the sponge cake.
- Place a plate below and place the first layer. With the help of a kitchen brush, soak it well with cherry juice. Place a layer of cream and a part of cherries on top.
- So, we repeat the process until the completion of three layers.
- Then, put it in the refrigerator for 20-30 minutes, and after removing the cake ring, we will start decorating the cake with cream from the outside.
- We will use all the cream left over to cover the outside of the cake, and finally, add it all around the pieces of the chocolate prepared before.
- Finally, decorate the surface of the cake with cream or whipped cream and fresh cherries.
- Let the cake rest in the refrigerator for 1-2 hours and serve it cut into pieces.
Bon Appetit!
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