Black Forrest Cake

🎂 Ingredients

For the Chocolate Sponge:

• 1 cup (125g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1½ tsp baking powder
• ¼ tsp salt
• 5 large eggs, room temperature
• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, melted and cooled
• 1 tsp vanilla extract

For the Cherry Filling:

• 1½ cups pitted cherries (fresh or jarred or canned)
• 2 tbsp sugar
• 1 tbsp cornstarch
• 2 tbsp cherry juice or water
• Optional: 2–3 tbsp Kirsch (cherry liqueur)

For the Whipped Cream:

• 2 cups (480ml) heavy whipping cream
• ½ cup (60g) powdered sugar
• 1 tsp vanilla extract

For Garnish:

• Dark chocolate curls or shavings
• Whole cherries (with stems if possible)

🧁 Instructions

1. Make the Chocolate Sponge

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (or 9-inch) round cake pans.
2. Sift flour, cocoa, baking powder, and salt into a bowl.
3. In a separate large bowl, beat eggs and sugar on high for 5–7 minutes until pale and fluffy.
4. Gently fold in the sifted dry ingredients using a spatula.
5. Add melted butter and vanilla, folding gently to keep air in.
6. Divide batter evenly into pans. Bake for 20–25 minutes or until a toothpick comes out clean.
7. Let cool in pans for 10 minutes, then invert onto a rack to cool completely.

2. Cherry Filling

1. In a small saucepan, combine sugar and cornstarch.
2. Stir in cherry juice and cook over medium heat until thickened.
3. Add cherries and cook 1–2 minutes more.
4. Let cool completely. Add Kirsch if using.

3. Whip the Cream

• Beat cold cream with powdered sugar and vanilla until stiff peaks form.
• Keep chilled until ready to use.

4. Assemble the Cake

1. Slice both cake layers horizontally for 4 thin layers (optional).
2. Place one layer on a serving plate. Brush with Kirsch or cherry syrup.
3. Spread whipped cream over the layer, add spoonfuls of cherry filling.
4. Repeat with remaining layers.
5. Frost the top and sides with whipped cream.

5. Decorate

• Press chocolate curls around the sides.
• Pipe whipped cream rosettes on top.
• Add whole cherries on each rosette.

✅ Tips:

• Chill cake before slicing for clean layers.
• Use stabilized whipped cream (with gelatin or cornstarch) if you need it to hold longer.
• For a non-alcoholic version, skip Kirsch and use extra cherry juice.