Description
This classic Black Forest Cake features light and airy chocolate sponge layers soaked with cherry liqueur, layered generously with fresh bing cherries and whipped cream, then decorated with rich dark chocolate and whole cherries. A luscious, indulgent dessert perfect for special occasions.
Ingredients
Scale
Cake Batter
- 9 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 Tbsp unsalted butter, melted and cooled (not hot)
- 1/2 tsp vanilla extract
Cherry Filling
- 4 cups (1 lb) bing cherries, pitted
- 3 Tbsp kirsch (cherry liqueur)
- 1/4 cup cold water
Whipped Cream Topping
- 3 1/2 cups heavy whipping cream
- 1/3 cup confectioners (powdered) sugar
- 1 Tbsp kirsch (cherry liqueur)
Decoration
- 12 whole bing cherries for garnish
- 3 oz good quality dark chocolate
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a large mixing bowl, separate the eggs if needed and beat the egg yolks with granulated sugar until pale and creamy. Sift together the flour and cocoa powder to avoid lumps. Gradually fold the flour and cocoa mixture into the egg yolk mixture, gently combining without deflating the batter. Stir in the melted cooled butter and vanilla extract carefully.
- Whip Egg Whites and Combine: In a separate, clean bowl, beat the egg whites until stiff peaks form, creating a light meringue. Gently fold the meringue into the chocolate batter in batches, maintaining airiness. This step is essential for a light, fluffy sponge.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for about 22 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on wire racks before removing them from the pans.
- Prepare Cherry Filling: In a saucepan, combine pitted cherries, kirsch, and cold water. Gently heat until cherries are soft but not mushy; then let them cool. Retain some whole cherries for decoration.
- Make Whipped Cream: In a chilled bowl, whip the heavy cream with confectioners sugar and 1 tablespoon kirsch until stiff peaks form, providing a smooth and rich filling and frosting.
- Assemble the Cake: Slice each cake layer horizontally to create 4 thin layers total. Place the first cake layer on a serving plate and brush lightly with kirsch. Spread a layer of cherry filling, then a thick layer of whipped cream. Repeat with remaining layers, finishing with whipped cream on top and sides.
- Decorate: Melt dark chocolate and spread or pipe decorative patterns on the cake or use a grater to create chocolate shavings for topping. Arrange whole bing cherries on top decoratively. Chill the cake for at least 2 hours before serving to let flavors meld.
Notes
- Use room temperature eggs for better volume in the batter.
- Kirsch is a traditional cherry brandy used to soak the cake layers and flavor the filling; it can be omitted or substituted with cherry juice for an alcohol-free version.
- Gently fold ingredients to maintain the batter’s lightness for a fluffy cake.
- Allow the cake to chill before serving so it slices neatly.
- For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free flour blend.
