Black Forest Cake, Authentic German Dessert recipe

Enjoy the ultimate treat with this irresistible Black Forest Cake recipe, guaranteed to impress every time.

Perfect for celebrating birthdays, special milestones, or simply elevating an ordinary meal into something extraordinary.

This decadent layer cake features rich chocolate sponge cake, generously layered with velvety mascarpone whipped cream and luscious sweet cherries, all crowned with delicate chocolate shavings for a stunning finish.

Black forest, chocolate layers cake recipe

Black Forest Cake is a timeless dessert that brings together layers of moist chocolate cake, juicy cherries, and a luscious mascarpone-infused whipped cream.

While the classic recipe traditionally uses cherry liqueur (kirsch) to soak the sponge, this alcohol-free version offers all the flavor with none of the spirits, making it perfect for everyone to enjoy.

This foolproof recipe hails from German cuisine and has captured hearts worldwide for its indulgent simplicity.

The cake is built from tender chocolate sponge layers, each generously topped with mascarpone whipped cream and either fresh or candied black cherries.

A creamy coat of whipped cream envelops the entire creation, adorned with rich chocolate shavings and cherries for a striking presentation.

A beloved favorite at home, this cake is requested time and again, whether as a centerpiece for birthdays or an after-dinner treat.

My children, in particular, are charmed by both its taste and its evocative English name, “Black Forest.”

With its effortless preparation and irresistible combination of flavors, this cake is more than a dessert—it’s a celebration of chocolate, cream, and cherries in every bite.

Ingredients to make Chocolate Cake Layers

– For the chocolate sponge cake :

• 4 eggs
• 120 g caster sugar
• 90 g flour
• 30 g cocoa
• 1/2 teaspoon baking powder

– For the mascarpone whipped cream :

• 400 ml whipping cream
• 250 g mascarpone
• 70 g icing sugar

– For the filling :

canned cherries to stuff
fresh cherries to garnish the cake

How to Make Black Forest Cake Layers ?

– Preparing the Sponge Cake :

To make the chocolate sponge cake, I followed my tried-and-true recipe:

1. Whisk the sugar and eggs together until the mixture is pale, creamy, and forms firm peaks.
2. Sift the flour, cocoa powder, and baking powder over the egg mixture.
3. Using a spatula, gently fold the dry ingredients into the egg mixture, taking care not to deflate the airy texture.
4. Line a 20 cm springform pan with baking paper and pour in the batter.
5. Bake at 180°C (350°F) for about 20 minutes, keeping an eye on the time and adjusting as needed for your oven.
6. After baking, remove the sponge from the pan and let it cool completely on a wire rack.
7. Once cooled, slice the sponge into three equal layers and set them aside.

– Preparing the Mascarpone Whipped Cream :

1. Ensure the whipping cream is thoroughly chilled. Place the mixing bowl and whisk attachment in the freezer for a few minutes before starting.
2. Use icing sugar for a smoother texture and faster blending.
3. Soften the mascarpone by mixing it with the sugar until smooth.
4. In the chilled bowl, whip the cream until it forms soft peaks.
5. Gently fold the whipped cream into the mascarpone mixture until fully combined.
6. Transfer two-thirds of the mascarpone whipped cream to a piping bag without a nozzle for easy application.

Assembling the Black Forest Cake

1. Place the first sponge layer on a cake turntable and generously brush it with cherry juice.
2. Spread a layer of whipped cream and top with halved cherries.
3. Add the second sponge layer, press it gently, and soak with cherry juice.
4. Repeat with another layer of whipped cream and cherries.
5. Place the final sponge layer, press lightly, and soak it with juice.
6. Cover the entire cake with the remaining whipped cream.
7. Decorate the surface with chocolate shavings.
8. Pipe rosettes of whipped cream on top and place a cherry on each rosette.
9. Chill the cake for at least an hour before serving for best results.

how to replace kirsh on black forest cake ?

If you want to replace kirsch (a cherry-flavored liqueur) in a Black Forest cake, here are some alternatives, depending on your preference for flavor.

– Cherry Juice : Use pure cherry juice for a strong cherry flavor. It works well for soaking the sponge and as a replacement in the filling.

– Cherry Syrup : Syrup from canned or jarred cherries can mimic the sweetness and cherry taste of kirsch.

– Vanilla Extract and Water : Mix a small amount of vanilla extract with water to add a subtle flavor without overpowering the cherries.

– Lemon Juice or Almond Extract : A few drops of lemon juice or almond extract can provide a different but complementary flavor profile.

– Orange juice: For a citrus touch, you can use orange juice. It will give an irresistible flavor.

– Coffee : You can soak the sponge cake with strong coffee, this will give an intense taste to the chocolate sponge cake.

How to preserve the cake ?

Preserving a Black Forest cake properly ensures it stays fresh and maintains its flavor and texture. Here’s how you can do it:

– Short-Term Storage (1-3 Days)

1. Refrigeration
   • Cover: Place the cake in an airtight cake container or cover it with plastic wrap to prevent it from drying out and absorbing fridge odors.
   • Shelf Life: The cake will stay fresh for 1-3 days in the refrigerator.
2. Slice and Store
   • If you’ve sliced the cake, store individual slices in airtight containers or wrap them tightly in plastic wrap.

– Long-Term Storage (Up to 3 Months)

1. Freezing
   • Whole Cake: Place the cake in the freezer uncovered for 1-2 hours to harden slightly, then wrap it tightly in plastic wrap and aluminum foil.
   • Individual Slices: Wrap each slice in plastic wrap, then place them in a freezer-safe airtight container or resealable bag.
2. Thawing
   • Refrigerator: Transfer the cake from the freezer to the fridge and let it thaw overnight.
   • Room Temperature: For quicker thawing, leave it at room temperature for 1-2 hours after removing it from the fridge.

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