Black Forest Cake Recipe
Category: Desserts
Serves: 15
Black Forest Cake, or Torta Foresta Nera, is a classic and decadent dessert that combines the richness of dark chocolate, the tanginess of fresh cherries, and the smoothness of whipped cream. This indulgent treat is perfect for special occasions, or any time you want to impress guests with a show-stopping dessert. With a few careful steps and quality ingredients, you can recreate this stunning dessert in your own kitchen. Here’s how to make a mouthwatering Black Forest Cake, step-by-step!
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| All-purpose flour (00 type) | 100g |
| Dark chocolate | 140g |
| Butter (unsalted) | 75g |
| Granulated sugar | 180g |
| Cornstarch (Maizena) | 50g |
| Baking powder | 16g |
| Fresh cherries | 500g |
| Granulated sugar (for cherries) | 80g |
| Kirsch (cherry schnapps) | 70g |
| Heavy cream | 1L |
| Powdered sugar | 80g |
| Whole cherries (for decoration) | 17 |
| Dark chocolate (for decoration) | 150g |
| Dark chocolate (for decoration) | 100g |
Instructions
Step 1: Prepare the Chocolate Base
Start by preparing the chocolate base for the cake. Begin by roughly chopping the dark chocolate into small chunks. Melt the chocolate using a double boiler or in the microwave, stirring occasionally until smooth. Allow the melted chocolate to cool to a lukewarm temperature.
Step 2: Beat the Egg Yolks and Sugar
While the chocolate cools, place the egg yolks and half of the granulated sugar into a stand mixer bowl. Using the whisk attachment, beat the mixture on high speed until it becomes light, fluffy, and pale in color. This step is crucial for the texture of the cake, as it helps incorporate air into the batter, ensuring a soft and moist result.
Step 3: Incorporate the Chocolate
Once the egg yolk and sugar mixture has reached the desired consistency, slowly pour the cooled melted chocolate into the bowl. Mix gently until the chocolate is completely incorporated into the batter.
Step 4: Add Dry Ingredients
Next, sift together the all-purpose flour, cornstarch, and baking powder. Gradually add this dry mixture to the wet ingredients, in small increments, with the stand mixer set to low speed. This will help prevent lumps and ensure the batter is smooth and uniform. Once all the dry ingredients are added, continue mixing until you have a thick and well-combined batter.
Step 5: Beat the Egg Whites
In a separate clean bowl, beat the egg whites until soft peaks form. Once the egg whites start to take shape, slowly add the remaining granulated sugar and continue beating until stiff peaks form. This step is essential for the light, airy texture of the cake.
Step 6: Fold the Egg Whites into the Batter
Once the egg whites are stiff, gently fold them into the chocolate batter, a little at a time, using a spatula. Be careful not to deflate the mixture – folding the egg whites in helps retain the air bubbles, which contribute to the cake’s fluffiness.
Step 7: Bake the Cake
Preheat your oven to 180°C (350°F). Line two round cake pans with parchment paper or grease them lightly with butter. Divide the batter evenly between the two pans. Smooth the tops with a spatula to ensure an even rise. Bake the cakes for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Prepare the Cherries
While the cakes are cooling, it’s time to prepare the cherries for the filling. Remove the pits from the fresh cherries and set them aside. In a pan over medium heat, combine the pitted cherries with 80g of sugar. Stir gently and cook for a few minutes until the cherries release their juices and the sugar dissolves, creating a syrup. Be careful not to let the cherries break down too much – they should just soften and release their juices. Once the cherries have cooled, strain the syrup through a fine mesh sieve, reserving both the cherries and the syrup separately.
Step 9: Whip the Cream
In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form. This will be the luscious whipped cream filling that complements the richness of the chocolate cake. Set aside.
Step 10: Assemble the Cake
Now comes the fun part: assembling your Black Forest Cake. Start with one layer of the chocolate cake and place it on a large serving plate. Drizzle a portion of the cherry syrup over the cake, allowing it to soak in, but not making it too soggy. Add a layer of cherries on top, distributing them evenly over the surface of the cake.
Spread one-third of the whipped cream on top of the cherries, using a spatula to smooth it into an even layer. Then, carefully place the second cake layer on top and repeat the process: drizzle with more cherry syrup, layer with cherries, and cover with another third of the whipped cream.
Step 11: Decorate the Cake
Once the cake is assembled, it’s time to add the finishing touches. Place the final cake layer on top and coat the entire surface and sides of the cake with the remaining whipped cream, smoothing it out with a spatula. To decorate, chop the dark chocolate into thin shavings or curls, and press them onto the sides of the cake, covering it in a beautiful chocolate exterior.
For a final decorative flourish, take a piping bag fitted with a star nozzle and pipe whipped cream rosettes around the edge of the cake. Place the remaining whole cherries on top of the rosettes, creating a lovely border.
Step 12: Chill and Serve
Once your Black Forest Cake is fully decorated, place it in the refrigerator for at least 30 minutes to set the layers and allow the flavors to meld together. This will make slicing the cake easier and help the whipped cream firm up.
When you’re ready to serve, slice and enjoy the rich, chocolatey, cherry-filled layers of this classic dessert.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 3g |
| Carbohydrates | 40g |
| Fiber | 2g |
| Sugars | 30g |
| Fat | 20g |
| Saturated Fat | 10g |
| Cholesterol | 80mg |
| Sodium | 50mg |
| Potassium | 150mg |
Tips for Success
- Use Quality Chocolate: The dark chocolate is the star of this cake, so use high-quality chocolate for the best flavor.
- Don’t Overmix the Batter: When folding in the egg whites, be gentle to avoid losing the air you’ve incorporated, which gives the cake its lightness.
- Fresh Cherries: Fresh cherries are the best option for both the filling and decoration, but if cherries aren’t in season, frozen cherries can work as well – just be sure to thaw and drain them thoroughly.
- Chill the Cake: Let the cake rest in the refrigerator to firm up before serving. This allows the flavors to develop and makes the cake easier to cut.
Enjoy your homemade Black Forest Cake, a perfect blend of indulgent chocolate, sweet cherries, and fluffy whipped cream. Whether it’s for a birthday, holiday, or a special family gathering, this cake is sure to impress and delight.
