Black Forest cake in a glass

Black Forest cake in a glass

Based on 38 ratings
Clarissa

Clarissa

Contributor

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
1⅔
eggs
50 g
sugar (divided)
33⅓ g
all purpose flour
16⅔ g
cornstarch
16⅔ g
cocoa powder
16⅔ g
vegetable oil
cl
cherry brandy (divided)
50 ml
cherry juice
83⅓ g
cherries
100 ml
cream
50 g
powdered sugar
mint leaves for serving
chocolate shavings for serving
MetricImperial

Utensils

oven, stand mixer or hand mixer, large bowl, whisk, round baking form, saucepan, cookie cutter

How-To Videos

how-to-create-chocolate-shavings

How to create chocolate shavings

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal638
Protein67 g
Fat188 g
Carb447 g
  • Step 1/10

    Preheat oven to 180°C/350°F. In a stand mixer, beat together eggs and half of sugar until frothy.
    • 1⅔ eggs
    • 25 g sugar
    • oven
    • stand mixer or hand mixer

    Preheat oven to 180°C/350°F. In a stand mixer, beat together eggs and half of sugar until frothy.

  • Step 2/10

    In a large bowl, mix together the flour, cornstarch, and cocoa powder and sift into the eggs. Beat to combine.
    • 33⅓ g flour
    • 16⅔ g cornstarch
    • 16⅔ g cocoa powder
    • large bowl
    • whisk

    In a large bowl, mix together the flour, cornstarch, and cocoa powder and sift into the eggs. Beat to combine.

  • Step 3/10

    In a steady stream, slowly add oil to batter and continue to beat for approx. 1 – 2 min. until well mixed.
    • 16⅔ g vegetable oil
    • stand mixer or hand mixer

    In a steady stream, slowly add oil to batter and continue to beat for approx. 1 – 2 min. until well mixed.

  • Step 4/10

    Pour the batter into a round baking form and bake in a preheated oven at 180°C (350°F) for approx. 15 – 20 min. until an inserted toothpick comes out clean.
    • round baking form
    • oven

    Pour the batter into a round baking form and bake in a preheated oven at 180°C (350°F) for approx. 15 – 20 min. until an inserted toothpick comes out clean.

  • Step 5/10

    In a saucepan over medium heat, caramelize the rest of the sugar. Deglaze with half of the cherry brandy and all of the cherry juice. Reduce to a simmer and allow to cook for approx. 6 – 8 min.
    • 25 g sugar
    • cl cherry brandy
    • 50 ml cherry juice
    • saucepan

    In a saucepan over medium heat, caramelize the rest of the sugar. Deglaze with half of the cherry brandy and all of the cherry juice. Reduce to a simmer and allow to cook for approx. 6 – 8 min.

  • Step 6/10

    When the cherry sauce is reduced by half, add cherries. Continue to simmer for approx. 5 – 6 min.
    • 83⅓ g cherries

    When the cherry sauce is reduced by half, add cherries. Continue to simmer for approx. 5 – 6 min.

  • Step 7/10

    Beat cream until almost stiff. Then add the powdered sugar and continue to beat for approx. 1 min. until combined and stiff.
    • 100 g cream
    • 50 g powdered sugar
    • stand mixer or hand mixer

    Beat cream until almost stiff. Then add the powdered sugar and continue to beat for approx. 1 min. until combined and stiff.

  • Step 8/10

    Fold in remaining cherry brandy.
    • cl cherry brandy

    Fold in remaining cherry brandy.

  • Step 9/10

    Release cake. Using a cookie cutter, cut out individual cake rounds.
    • cookie cutter

    Release cake. Using a cookie cutter, cut out individual cake rounds.

  • Step 10/10

    In a serving glass, layer the cake, cherry sauce, and whipped cream. Repeat. Garnish with mint and chocolate shavings. Enjoy!
    • mint leaves for serving
    • chocolate shavings for serving

    In a serving glass, layer the cake, cherry sauce, and whipped cream. Repeat. Garnish with mint and chocolate shavings. Enjoy!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!