Classic Black Forest Cake Recipe

Gather the following ingredients to create your own Classic Black Forest Cake:

• For the Chocolate Sponge Cake:
• 8 large eggs
• 1 ½ cups granulated sugar
• 1 ⅔ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• For the Filling & Decoration:
• Fresh or canned cherries in syrup (as needed)
• 2 cups heavy whipping cream (at least 35% milk fat)
• 3 ½ cups powdered sugar (confectioners’ sugar)
• 10 oz semi-sweet chocolate (shaved or in curls)
• Cherry liqueur (Kirsch) or other cherry-flavored liqueur
• 1 tsp vanilla extract

Instructions

• Step 1: Make the Sponge Cake: In a large bowl, beat the eggs and granulated sugar until light and fluffy. The mixture should reach the ribbon stage, meaning it holds a ribbon-like shape when lifted.
• Step 2: Sift together the flour and cocoa powder, then gently fold them into the egg mixture using sweeping motions with a spatula to maintain the airiness.
• Step 3: Preheat the oven to 350°F (180°C). Grease and flour three 8–9 inch round cake pans.
• Step 4: Divide the batter evenly among the pans and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks.
• Step 5: Make the Whipped Cream Filling: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
• Step 6: Assemble the Cake: Place one sponge layer on a serving plate and generously brush it with cherry liqueur.
• Step 7: Spread a thick layer of whipped cream over the sponge and top with chopped or whole cherries. Repeat with the second and third layers.
• Step 8: Cover the top and sides of the cake with the remaining whipped cream, smoothing the surface with a spatula.
• Step 9: Decorate: Pipe cream swirls on top and place whole cherries on the cake. Press chocolate shavings onto the sides and sprinkle them on top. Optionally, pipe a border of cream around the base for a polished finish.

Pro Tips for Making the Classic Black Forest Cake

• Ensure your eggs are at room temperature before beating to achieve maximum fluffiness.
• When folding in the dry ingredients, be gentle to avoid deflating the batter. A rubber spatula works best for this.
• Do not skip the chilling of the heavy cream; it whips better when cold.
• Feel free to use high-quality cherries for a more intense flavor.
• Letting the cake sit for a few hours after assembly helps meld the flavors, making it even tastier!

FAQs

• Can I use different types of liqueur? Absolutely! While traditional Black Forest Cake uses cherry liqueur, you can experiment with other fruity liqueurs to match your taste.
• How should I store the cake? Store the cake in an airtight container in the refrigerator, where it can last for up to 3 days.
• Can I make this cake in advance? Yes, you can bake the sponge layers ahead of time. Just wrap them in plastic wrap and store in the fridge or freeze for longer storage.
• What’s the best way to serve the cake? For a perfect slice, use a sharp knife dipped in warm water, wiping it after every cut to make it clean.
• Can I use whipped topping instead of heavy cream? Yes, for a quicker option, pre-made whipped topping works, but it may change the cake’s texture and taste slightly.

Conclusion

Indulge in the rich flavors of a Classic Black Forest Cake that combines moist chocolate sponge layers with creamy whipped frosting and juicy cherries. Whether for a celebration or an everyday treat, this cake is guaranteed to be a showstopper. Try your hand at creating this delightful dessert, and savor the deliciousness that follows!