Easy Black Forest Cake Recipe

Easy Black Forest Cake Recipe – layers of chocolate cake, brushed
with cherry liqueur, whipped cream and cherry filling. Gorgeous
cake, with amazing flavors, light, chocolatey, boozy and fruity.
Perfect for a celebration.

Tips to make this Easy Black Forest Cake:

1. Make sure you properly fold the flour into the wet ingredients.
The foamy eggs should not be deflated too much, since we are not
using a leavening agent like baking soda or baking powder. I use
a J folding technique, where you scrape the side of the bowl, then
cut through the middle of the batter. This helps to make it smooth,
but still keeps it airy.

2. Use fresh cherries for the filling and for garnishing. I must admit,
maraschino cherries look good for garnishing, but I rarely use them.

3. Use a good cherry pitter like this one.

4. Make sure you use good quality cherry brandy like Kirsch, to achieve
a unique flavor.

5. The cake will not look perfect (top may not be smooth, cake may tilt
very slightly), since it is naked and also filled with whipped cream,
which is not steady. It is best if you make it 1 day in advance and
keep left overs in the fridge for not longer than 2 days.

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hrs 40 mins

Servings: 16

Calories: 381 kcal


For the chocolate Sponge Cake Layers:

•• 6 eggs large

•• 1 cup granulated sugar

•• 1 tsp vanilla extract

•• 3/4 cup all-purpose flour

•• 1/4 cup cocoa powder

•• 2 oz dark chocolate (or semi sweet) melted

•• 2 tbsp butter melted, cooled

For the Cherry Filling + Cherry Kirsch Syrup:

•• 18 oz cherries 500 grams

•• 1/4 cup sugar

•• 1/4 cup Kirsch

For the Whipped Cream:

•• 3 cups heavy cream

•• 1/3 cup powdered sugar

•• 2 tsp vanilla extract

For the Chocolate Ganache:

•• 4 oz semi-sweet chocolate 100 gr

•• 4 oz heavy whipping cream 120 ml


•• 1 cup fresh cherries for garnishing


For the chocolate Sponge Cake Layers:

1. Preheat Oven to 350°F. Line bottoms of 2 9? cake pans with
parchment paper, lightly spray with cooking spray on top of
the paper and the sides of the pans.

2. In the bowl of a stand mixer fitted with the whisk attachment,
beat eggs on medium speed and slowly add the sugar. Continue
beating on high speed for 8 minutes until light and thick. we need
the egg sugar mixture to be very fluffy.

3. In a bowl combine flour, cocoa and baking powder.

Add flour mixture to the eggs and using a rubber spatula, fold flour
cocoa mixture into the eggs.

4. This step is tricky, make sure there are no thick pockets of flour.
Keep scraping the sides and bottom of the bowl. Do not over mix. Stop
folding, when there are no pockets of flour.

5. Add melted (cooled) chocolate and carefully mix it into the batter.
Add melted butter and carefully mix it into the batter.

6.Pour batter into the pans and bake for 25-30 minutes, until cooked
Remove from the pan, using a knife to loosen the cake. Let it cool on
a cooling rack.
Using a serrated knife, carefully cut cakes into two thin layers each,
through the middle.

For the Cherry Filling + Cherry Kirsch Syrup:

1. Pit cherries and cut in half (or quarter). Place on a bowl. Pour 1/4 cup
cherry liqueur over them and let them soak for 15 minutes. Drain, reserving
the liqueur (brandy) to brush the cake layers later.

2. Combine cherries and sugar in a sauce pan. Cook on medium heat for 10 minutes,
stirring frequently. If the fillings looks too thick and dry, add 2-3 tbsp water.
Cool to room temperature.

For the Whipped Cream:

1. In the bowl of a stand mixer, whip cream on medium-high until soft peaks form.

2. Add powdered sugar and vanilla extract and continue whipping until stiff
peaks form.

For the Chocolate Ganache:

1. In a small saucepan, heat heavy cream until it just begins to boil and remove

2. Place chocolate in a bowl and pour hot cream on top.

Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously,
until mixture gets smooth.
Let it cool to room temperature, then pour over the cake.

To Assemble:

1. Place one cake layer on a cake platter or a large plate.

2. Brush layer with cherry Kirsch syrup.

3. Spread whipped cream on top (1/3 of the total whipped cream).
Spread 1/3 of the cherry filling, leaving about 1 cm around the edges.

4. Repeat with the second and third layers.

Top with the fourth layer.

5. Pour chocolate ganache on top, smooth with a spatula, so the top if
the cake is relatively smooth and the ganache is dripping on the sides.

6. Top with fresh cherries and chocolate shavings.

Easy Black Forest Cake Recipe

The Grocer's Encyclopedia

What Eats?

Fermentation in food processing

Portal:Agriculture and Agronomy