The traditional way of preparing a Black Forest Cake is to stack up two or three sponge cakes with layers of whipped cream and sweet black cherries or sour cherries. This cake is meant to have rich flavors and an alcohol punch, but it shouldn’t be too sweet. In a large mixing bowl mix eggs, sugar, butter, and vanilla until creamy and well combined for about 2-3 minutes. Then sift in the flour, cocoa, baking powder, and salt. Stir to combine, another 1-2 minutes. Then transfer to a parchment paper lined 9″ springform pan and bake.
The easiest way to line a springform pan with parchment paper is to cut a circle for the bottom and 2-3 inch wide paper strips for the sides of the pan. Cut the cake horizontally two times that you have three almost evenly thick cake layers. Place the bottom cake layer on a cake stand or plate and brush with cherry syrup lightly. Spread with whipped cream and pipe an additional ring of whipped cream around the edges.
Then place the half of the sour cherries on top of the cream but inside the piped ring. Then decorate with chocolate sprinkles, fresh cherries, and additional whipped cream to your preference.
185g unsalted butter
140g dark chocolate
pinch of salt
140g self-raising flour
240g caster sugar
1 tbsp cocoa powder
3 large eggs
80g Greek yoghurt
For the filling and topping
240 double cream
2-3 tsp of cherry juice
40g dark chocolate
240ml double cream
2 tbsp icing sugar
5-6 tbsp black cherry jam
1 small punnet of fresh cherries
Preheat the oven to 150°C. Grease and line two 23cm round cake tins.
Break the chocolate into a small pan over low heat, add the butter, milk and a pinch of salt. Stir the ingredients until they are melted, then remove from the heat and leave to cool.
Mix the flour, sugar and cocoa powder in a large bowl, then beat in the eggs one by one. Add the yoghurt to the chocolate mixture, then stir that into the egg mixture.
Divide the cake batter into the cake tins and bake for about 60-70 minutes, or until cooked through. Leave the cake to cool in the tins for 10 minutes, then transfer them to a wire rack to cool down completely.
To make the ganache, mix 240ml of cream and kirsch in a small pan over medium heat and bring to a simmer. Add the chocolate and whisk until you get a smooth cream.
In the large bowl of a food processor, mix the remaining cream (240ml) with sifted icing sugar. Whisk to soft peaks and leave in the fridge until needed.
To build the cake, brush the base sponge with a few tablespoons of jam, then spread over the chocolate ganache and half of the whipped cream using a spatula.
Place the remaining sponge on top, then pipe on the rest of the cream. Decorate with fresh cherries and chocolate shavings.
Keep the cake in the fridge until you are ready to serve it.