Black Forest cake in a glass

Based on 33 ratings
Clarissa

Clarissa

Editor at Kitchen Stories

Difficulty

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

Ingredients

Servings:-6+
eggs
150 g sugar (divided)
100 g all purpose flour
50 g cornstarch
50 g cocoa powder
50 g vegetable oil
2 cl cherry brandy (divided)
150 ml cherry juice
250 g cherries
300 ml cream
150 g powdered sugar
mint leaves for serving
chocolate shavings for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
638
Protein
67 g
Fat
188 g
Carb
447 g
  • Step 1/10

    Preheat oven to 180°C/350°F. In a stand mixer, beat together eggs and half of sugar until frothy.
    • eggs
    • 75 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.
    • 100 g flour
    • 50 g cornstarch
    • 50 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.
    • 50 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.
    • 75 g sugar
    • 1 cl cherry brandy
    • 150 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.
    • 250 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.
    • 300 g cream
    • 150 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.
    • 1 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!