Black Forest cake in a glass

Step 1/ 10

• 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

• 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

• 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

• 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

• 25 g sugar
• ⅓ 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

• 83⅓ g cherries

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

Step 7/ 10

• 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

• ⅓ cl cherry brandy

Fold in remaining cherry brandy.

Step 9/ 10

• cookie cutter

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

Step 10/ 10

• 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!

Enjoy your meal!