Black Forest Cake

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The Black Forest Cake is a true icon of German confectionery. With its harmonious combination of chocolate, whipped cream and cherries, this elegant cake has been passed down through generations, delighting palates and decorating tables with its rustic and sophisticated beauty.

Originating from the Black Forest region (Schwarzwald), in Germany, the cake is known for combining the bitterness of chocolate, the lightness of whipped cream and the acidic and fruity touch of cherries, creating a dessert that is pure balance, both in flavor and texture.

Ingredients

For the chocolate dough:

• 6 eggs
• 1 and 1/2 cup (tea) of sugar
• 1/2 cup oil
• 3/4 cup (tea) of milk
• 1 cup (tea) of chocolate powder (50% cocoa)
• 2 cups (tea) of wheat flour
• 1 tablespoon (soup) baking powder

For the filling and topping:

• 500 ml fresh cream (for whipped cream)
• 4 tablespoons of sugar
• 1 jar of cherries in syrup (or fresh cherries if you prefer)
• 200 g of grated or shaved semisweet chocolate

For the syrup:

• 1/2 cup (tea) of cherry syrup
• 2 tablespoons cherry liqueur (kirsch) or rum (optional)

Preparation:

1. Mass

1. Preheat the oven to 180°C. Grease and flour two 20cm round cake tins.
2. In a bowl, beat the eggs with the sugar until a light, airy cream forms.
3. Add the oil and milk, mixing well.
4. Add the flour, cocoa powder and, lastly, the yeast.
5. Divide the batter between the tins and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Let it cool completely and cut in half, forming 4 thin cake discs.

2. Chantilly

1. Beat the chilled fresh cream with the sugar until stiff peaks form.
2. Keep refrigerated until ready to use.

3. Syrup

• Mix the cherry syrup with the liqueur (or water) to pour over the cake layers.

Assembly

1. Place a layer of cake on a plate and drizzle with the syrup.
2. Spread a layer of whipped cream and sprinkle chopped cherries on top.
3. Repeat the process until you finish with the last layer of cake.
4. Cover the top and sides with the remaining whipped cream.
5. Decorate with chocolate shavings and whole cherries on top.

Special Tips

• Use fresh cream and very cold for a more stable whipped cream.
• To the cherries in syrup are practical, but if you want a gourmet version, use fresh cherries or in artisanal preserves.
• For an even more refined texture, replace some of the flour with corn starch.
• Want to make it with fewer layers? Make it with 2 layers of cake and 1 layer of filling — it’s easier and just as delicious!

Conservation

• Keep in the refrigerator for up to 3 days, well covered with plastic film.
• Always serve it cold, it tastes better and keeps the whipped cream firm.