Black Forest cake

Based on 21 ratings

Difficulty

Hard 💪
90
min.
Preparation
25
min.
Baking
180
min.
Resting

Ingredients

Servings:-12+
350 g morello cherries (pitted, in juice)
eggs
¼ tsp salt
300 g sugar (divided)
160 g flour
1 tsp vanilla extract
½ tsp baking powder
100 g starch (divided)
40 g cocoa powder
60 g butter
1 tbsp lemon juice
¼ tsp cinnamon
90 ml cherry brandy (divided)
1 l heavy cream (divided)
4 tsp vanilla sugar (divided)
8½ tsp cream of tartar (divided)
1 tbsp cherry juice
100 g chocolate shavings for garnish
12 fresh cherries for garnish
butter for greasing
Metric
Imperial

Utensils

  • oven
  • springform pan
  • parchment paper
  • large mixing bowl
  • stand mixer or hand mixer with beaters
  • small saucepan
  • rubber spatula
  • colander
  • whisk
  • small mixing bowl
  • offset spatula
  • pastry brust
  • serrated knife
  • cake ring

Nutrition per serving

Cal
634
Protein
9 g
Fat
37 g
Carb
62 g
  • Step 1/6

    Preheat oven to 190°C/375°F. Grease a springform pan and line the bottom with parchment paper. For the batter, separate eggs and beat egg whites in a stand mixer with salt until stiff peaks form.
    • eggs
    • ¼ tsp salt
    • butter for greasing
    • oven
    • springform pan
    • parchment paper
    • large mixing bowl
    • stand mixer or hand mixer with beaters

    Preheat oven to 190°C/375°F. Grease a springform pan and line the bottom with parchment paper. For the batter, separate eggs and beat egg whites in a stand mixer with salt until stiff peaks form.

  • Step 2/6

    Whisk egg yolks in a separate bowl along with sugar and vanilla extract for approx. 5 – 6 min. until light and fluffy in texture. Mix flour, starch, cocoa powder, and baking powder together and sieve onto yolks. Stir to combine. Carefully fold in beaten egg whites in two batches. Melt butter over medium low heat in a small saucepan. Add to batter and mix until well combined. Add the batter to the prepared spring form pan and bake for approx. 25 – 30 min. in preheated oven at 190°C/375°F or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for approx. 15 min. before removing it from the springform pan and letting it cool completely.
    • 230 g sugar
    • 160 g flour
    • 1 tsp vanilla extract
    • ½ tsp baking powder
    • 50 g starch
    • 40 g cocoa powder
    • 60 g butter (melted)
    • small saucepan
    • rubber spatula
    • large mixing bowl

    Whisk egg yolks in a separate bowl along with sugar and vanilla extract for approx. 5 – 6 min. until light and fluffy in texture. Mix flour, starch, cocoa powder, and baking powder together and sieve onto yolks. Stir to combine. Carefully fold in beaten egg whites in two batches. Melt butter over medium low heat in a small saucepan. Add to batter and mix until well combined. Add the batter to the prepared spring form pan and bake for approx. 25 – 30 min. in preheated oven at 190°C/375°F or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for approx. 15 min. before removing it from the springform pan and letting it cool completely.

  • Step 3/6

    For the cherry filling, drain the cherries and collect the juice in a small saucepan. Add lemon juice, sugar, part of starch and cinnamon to juice and stir to combine. Bring to a boil on medium heat and simmer until thickened. Remove from heat and fold in part of cherry brandy and cherries. Set aside until fully cooled.
    • 350 g morello cherries (pitted)
    • 1 tbsp lemon juice
    • 70 g sugar
    • 50 g starch
    • ¼ tsp cinnamon
    • 2 tbsp cherry brandy
    • colander
    • whisk
    • small saucepan

    For the cherry filling, drain the cherries and collect the juice in a small saucepan. Add lemon juice, sugar, part of starch and cinnamon to juice and stir to combine. Bring to a boil on medium heat and simmer until thickened. Remove from heat and fold in part of cherry brandy and cherries. Set aside until fully cooled.

  • Step 4/6

    Mix sugar, some of the cream of tartar, and part of the vanilla sugar in a small bowl. Add part of the cream to large bowl and start mixing. While beating, slowly add sugar mixture and whip until soft peaks form.
    • 600 ml heavy cream
    • 20 g sugar
    • 2 tbsp vanilla sugar
    • 5 tsp cream of tartar
    • large mixing bowl
    • small mixing bowl
    • stand mixer or hand mixer with beaters

    Mix sugar, some of the cream of tartar, and part of the vanilla sugar in a small bowl. Add part of the cream to large bowl and start mixing. While beating, slowly add sugar mixture and whip until soft peaks form.

  • Step 5/6

    Cut cake horizontally into 3 even layers. Mix cherry juice with cherry brandy. Place bottom cake layer onto a serving plate, brush with brandy mixture, and spread cherry filling over it, leaving an approx. 1 cm/0.5 in. bornder on all sides. Chill in fridge for approx. 10 min. Place cake ring tightly around first cake layer. Spread half of the whipped cream over it and smooth. Place second cake layer on top, soak with cherry brandy mixture, and spread remaining whipped cream on top. Add top cake layer and brush with remaining cherry brandy mixture. Refrigerate for at least 60 min.
    • 6 tbsp cherry brandy
    • 1 tbsp cherry juice
    • offset spatula
    • pastry brust
    • serrated knife
    • cake ring

    Cut cake horizontally into 3 even layers. Mix cherry juice with cherry brandy. Place bottom cake layer onto a serving plate, brush with brandy mixture, and spread cherry filling over it, leaving an approx. 1 cm/0.5 in. bornder on all sides. Chill in fridge for approx. 10 min. Place cake ring tightly around first cake layer. Spread half of the whipped cream over it and smooth. Place second cake layer on top, soak with cherry brandy mixture, and spread remaining whipped cream on top. Add top cake layer and brush with remaining cherry brandy mixture. Refrigerate for at least 60 min.

  • Step 6/6

    To finalize layer cake, add remaining of cream, cream of tartar, and vanilla sugar to bowl and whip until stiff peaks form. Fill into pipping bag with a star nozzle. Coat the entire cake with whipped cream and decorate sides with chocolate shavings. Create a circle of chocolate shavings on top of the cake as well. Pipe 12 evenly-spaced cream stars along the edge and place one cherry onto each. Cool for at approx. 2 hrs. before serving. Enjoy!
    • 400 ml heavy cream
    • 3½ tbsp cream of tartar
    • 2 tbsp vanilla sugar
    • 100 g chocolate shavings for garnish
    • 12 cherries for garnish

    To finalize layer cake, add remaining of cream, cream of tartar, and vanilla sugar to bowl and whip until stiff peaks form. Fill into pipping bag with a star nozzle. Coat the entire cake with whipped cream and decorate sides with chocolate shavings. Create a circle of chocolate shavings on top of the cake as well. Pipe 12 evenly-spaced cream stars along the edge and place one cherry onto each. Cool for at approx. 2 hrs. before serving. Enjoy!