“Cakes are like books: There are new ones you want to read and old favourites you want to reread – Ellen Rose
A Black Forest cake or gateaux is one that you just need to know how to bake , if you are a baker of cakes in India atleast. Maybe things are changing now , but it is still oft requested as a birthday cake. And even when some wouldn’t know the difference between Swiss and Italian buttercream , they wouldn’t know what ganache or meringue is . But everyone, and I mean everyone knows the Black Forest cake.
Don’t get me wrong. This is a cake I love when it’s done well. Liqueur or cherry juice soaked layers of chocolate sponge, sandwiched with sweetened whipped cream and chopped cherries …. What’s not to love.
This is an alcohol free version made with a can of Cherries
From start to finish , this cake will take you less than a couple of hours but when the end result looks and tastes this awesome , no one will believe that !
Black forest cake
Ingredients
For the cake
- 6 eggs
- 200 grams or 1 cup granulated sugar
- 64 grams or 1/2 cup all purpose flour
- 50 grams or 1/2 cup cocoa unsweetened or Dutch processed
For the icing and filling
- 360 ml or 1 1/2 cups heavy whipping cream I used tropolite
- 45 grams or 3 tablespoons granulated sugar
- 1 tablespoon vanilla
- 150 grams or about 12 -15 cherries
For the syrup
- 180 ml or 3/4 cup cherry juice from the can or 5-6 cherries with 180 ml or 3/4 cup water
- 50 grams or 1/4 cup granulated sugar
Optional for decoration
- 8 cherries with stems on
- chocolate shavings from about 50 gram chocolate
Instructions
To make the cake
- Preheat your oven to 180 C/ 350 F. Butter and flour two 8 inch round pans / line the bottom with parchment.
- Beat eggs and sugar for 12-15 minutes until pale, fluffy and tripled in volume.
- Sift in flour and cocoa. Fold in gently until you cant see flour anymore.
- Pour batter into prepared pans and bake for 25-30 minutes until edges shrink away from pan and top springs back on pressing.
- Cool for 5 minutes in pan and then unmould to cool completely on wire rack.
To make the soaking syrup
- Take 3/4 cup of the juice from the can of cherries or puree 5 to 6 cherries and mix with 3/4 cup water if you are using fresh cherries.
- Taste and add sugar accordingly.
- Bring to boil until sugar is dissolved.
- Simmer for five minutes and cool completely .
To make filling and icing
- Prepare your cherries by draining any juice from cherries and dry them with a clean paper towel.Remove pit and chop into pieces .
- Beat chilled heavy cream with the 3 tablespoons sugar and vanilla until firm peaks. Chill until required.
To Assemble the cake
- Let cakes cool completely and using a serrated knife , split each into 2 halves . You ' ll have 4 layers
- Place one layer of cake on a serving plate or board . Using a pastry brush or spoon , brush it with the soaking syrup on top and sides. Spread about 1/4 cup whipped cream . Using a piping bag or spatula , build a dam on the side, this is so that cherries stay in and dont get into your icing . Spread chopped cherries.
- Top with another layer of cake , brush with syrup , dam and fill as above, and repeat with 2 more layers.
- Soak the top layer of cake and spread whipped cream on the sides and top of the cake.
- At this point , you can rest it in the fridge / freezer for 15- 20 minutes so it all settles a bit.
- Smoothen the cream , adding more if you require.
- Decorate as you wish. I used chocolate shavings and stemmed cherries.
- Refrigerate until you serve!
Notes
You can prepare the cakes, syrup , cherries before hand , but making whipped cream just before using is best.
Keep chilled at all times and bring to room temperature before serving
This cake tastes best once it has a few hours to rest and soak in the flavours.
My measuring cup is 240 ml
I get praised for this cake more than any other cake of mine. It might just be because its everyone’s favourite black forest ! But all humility aside, this is one hell of a great tasting cake. The layers are moist , the cream is billowy and the cherries add that sweetness and texture . And since the sponge is so light , even with four layers , it is so so light . If you want to impress someone with your baking skills , this is the one to try !
Hi will surely try this one.
.. do u have receipy of one with alcohol
Hi Siddhi , just add the liquour of your choice to cooled syrup !
hye…can we make it eggless
Hi Parul …Sorry for the late response- was travelling for a bit ! You can replace the sponge here with the one bowl easy eggless chocolate cake recipe i have on the blog. Rest of the recipe remains the same
Ya I followed the instructions and the pan size was 8″. I halved the recipe. It tasted yum and perfect texture. The sponge was also nice.It was jus the shape which wasn’t perfect. And the sides which I had to scrape. Though I corrected the shape while Frosting. It looked perfect after that. I don’t have the option here else would have sent you the pic of cake
oh ok…. since this cake is so soft, sometimes it seems out of shape only… You can mail me the pics at flours.frostings@gmail.com. I m glad it tasted good atleast !
I am a fan of ur recipes. Tried few of them. This time made black forest cake for my husband. Though the taste was amazing don’t know why my cake sank in middle after rising well. Also it had hard crumbs in the sides. I couldn’t cut it into two. So instead used jus two layers. What could be the reason for such a cake?
Sorry to know the cake didnt turn out as expected Ruchika ! Did you use the same size pan and followed all instructions ? If yes, then possibly the cake was underbaked.
It looks lovely. I will certainly try this. By any chance, did you weigh the final cake? Approximately how many kgs would it be? I only need to make 1kg, just for family n friends
Hi Nithya … i haven’t weighed it , but when made with two sponges (each of 3 eggs) , the cherries , syrup and whipped cream – it comes around one kg itself . Not exact , but it should be the right size for your family . And your neighbourhood 🙂
you remember it
thank you so much
Hi, can I make this base n freeze it before 1 day?
Hi Deepthi… u can make the cake base and just chill it in the refrigerator or even at room temp for a day.. its extremely soft , so the resting time makes it easier to handle. if longer than a day, you can freeze it..
Thank u so much, will freeze it..
I want to try this recep. We B.C. to put only 1/2 cup flour???
Hi Aliya… I am not sure I understand your question. For the cakes here , we use half cup flour and half cup cocoa 🙂
Hey Alfia … In this sponge recipe , all volume comes from the whipping of the eggs. So there s no need of baking powder or self raising flour. It’s just all purpose flour.
thanks for the recipe, but don’t we need to add Baking powder to the flour? or you we using self raising flour for the recipe?
pl advise.
Thanks.
Hey Alfia … In this sponge recipe , all volume comes from the whipping of the eggs. So there s no need of baking powder or self raising flour. It’s just all purpose flour.
thanks for the recipe, but don’t we need to add Baking powder to the flour? or you we using self raising flour for the recipe?
pl advise.
Thanks.
please do !
Thanks for the post.. Will surely try it and let u know the outcome 🙂
please do !
Thanks for the post.. Will surely try it and let u know the outcome 🙂