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Black Forest Cake

Black Forest Cake

Three moist dark chocolate sponge layers soaked with cherry syrup, filled with stabilized whipped cream and Morello cherries, finished with chocolate curls and fresh cherries. A classic celebration cake that improves with an overnight rest in the refrigerator.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 14 slices
Course: Dessert
Cuisine: German-Inspired
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sponge (3 layers)
  • 1 3/4 cups all-purpose flour 210g
  • 3/4 cup Dutch-process cocoa powder 75g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cups granulated sugar 350g
  • 2 large eggs at room temperature
  • 1 cup whole milk 240ml, at room temperature
  • 1/2 cup neutral vegetable oil 120ml
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water 240ml
  • 80 g dark chocolate (70% cocoa) 3 oz, melted and cooled
Cherry Soak
  • 1/2 cup reserved syrup from cherry jar 120ml
  • 1 teaspoon pure cherry extract optional
Stabilized Whipped Cream
  • 600 ml cold heavy cream 2 1/2 cups, 35% fat minimum
  • 4 tablespoons icing sugar 30g, sifted
  • 1 teaspoon pure vanilla extract
Filling and Decoration
  • 1 jar Morello cherries in syrup 680g, drained and patted dry (syrup reserved for soak)
  • 150 g dark chocolate 5 oz, for making curls or shavings
  • 8 to 10 fresh cherries with stems for garnish

Equipment

  • Three 20cm (8-inch) round cake pans
  • Stand mixer or hand mixer with a whisk attachment
  • Offset palette knife and cake turntable
  • Pastry brush
  • Fine mesh strainer or sifter

Method
 

  1. Preheat oven to 175°C (350°F). Grease, line, and flour three 20cm round cake pans.
  2. Sift flour, cocoa, baking powder, baking soda, and salt into a large bowl. Whisk in sugar until uniform.
  3. In a separate bowl, whisk together eggs, milk, oil, vanilla, and melted chocolate until smooth.
  4. Pour wet mixture into dry and whisk until just combined. Add boiling water and whisk 20 to 30 seconds until smooth: batter will be thin.
  5. Divide evenly among pans and bake 28 to 32 minutes, rotating pans at 15 minutes, until a toothpick comes out with dry crumbs. Cool in pans 15 minutes, then on wire racks completely.
  6. Mix reserved cherry syrup with cherry extract. Pat drained cherries dry with paper towels.
  7. Whip cold heavy cream with a mixer on medium-high, adding icing sugar gradually, until firm glossy peaks form. Add vanilla and whip 10 seconds more.
  8. Place one sponge layer on a board. Brush with one-third of the cherry soak. Spread a generous cream layer and distribute half the dried cherries across it. Repeat with the second sponge. Top with the third sponge, soaked side down, and brush with remaining soak. Apply a thin crumb coat of cream all over; chill 15 minutes. Apply the final cream coat smoothly.
  9. Cover with chocolate curls and arrange fresh cherries on top. Refrigerate at least 1 hour before serving.

Notes

Dutch-process cocoa produces a darker, smoother sponge than natural cocoa. Don’t substitute.
Pat cherries thoroughly dry before layering to prevent cream from weeping.
Brush the cherry soak generously until each sponge layer looks visibly moistened.
Assembled cake keeps refrigerated for up to 3 days. Unsoaked, unfilled sponge layers freeze for up to 2 months.