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Black Forest Cake
Black Forest Cake
4.7
3 Reviews.
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A homemade Black Forest cake that is a delight for the eye and taste Delicious. It’s a soaked sponge cake that goes in harmony with whipped cream, cherries, and chocolate. The cake dates to beginning of 1900 in the Black Forest in Germany, when the pastry chefs started to prepare a cake in different colors like this one. The cake bottom can be made the day before serving to save time, this way you only need to make the filling, topping and decoration the day after.

Ingredient List for 8 servings:
Button Cake bottom
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Eggs 4
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120 gr Sugar
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4 gr Baking powder
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120 gr Flour
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3 tablespoons Cacao powder
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300 ml Kirsch alcohol
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1 pinch Salt

Button Ganache
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200 gr Dark chocolate
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50 gr Butter
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250 ml Heavy cream

Button Topping
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500 ml Heavy cream
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2 tablespoons Vanilla sugar
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600 gr Cherries from a jar
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2 tablespoons Kirsch alcohol

Button Decoration
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4 tablespoons Chocolate flakes
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18 Cherries

Oven temperature:
180 degrees Celsius
Instructions:
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Start to make the cake bottom by preheat the oven at 180 degrees Celsius.
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In a bowl mix the flour and baking powder.
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Separate the egg whites and the egg yellows in 2 different bowls.
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Whip the egg whites and the salt together to a stiff foam.
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Add the sugar and whip to a hard foam again.
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Add the egg yellows and mix with the electrical mixer on low speed.
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Add gently the flour mixture and the cacao powder and mix well.
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Pour the batter in a rectangular baking form.
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Place in the middle of the oven for 20 minutes.
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Take out the cake from the oven and let it cool down.
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Cut in 3 layers. Let the cake rest in the fridge until the next day.
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Place the cherries for the topping in the kirsch alcohol over the night.
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Time to make the ganache by breaking the chocolate in small pieces.
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In a bowl pour the chocolate and the butter
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In a saucepan bring the heavy cream to boil.
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Pour the warm cream over the chocolate and butter, stir until everything is melted.
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Place the mixture in the fridge for 1 hour.
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Whip the heavy cream and the sugar.
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Time to mount the cake but first soak the cake layers in the kirsch alcohol.
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Pour evenly each layer of the cake with some ganache.
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Continue with placing some cherries on top, and then a layer of whipped cream.
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Place the cake layers on top of each other.
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Spread evenly the cake with a layer of whipped cream.
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Cover the sides of with the chocolate flakes.
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Decorate the cake with some more whipped cream and cherries.
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Put in the freezer for 1 hour before serving.
A selection of recipes from the same country.
This recipe is from Germany , Baden-Württemberg.
This is a very popular dessert cake in Germany during the plum season in autumn. You can find many variations of this cake but this is the most common one without any toppings or filling. The secret to a sweet moist cake is to have ripe plumes, otherwise the cake can be too sour.
This is a soft white bread with pumpkin seeds. The bread is made with normal wheat flour, but if you prefer a darker bread, you can use graham flour instead. A perfect bread to serve together with a soup.
These homemade apricot paste can be served together with, nuts, olives or on the side of a cake to the afternoon tea or coffee .
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