// Black forest cake
Sponge and moist
I share with you the second version of the Black forest cake, which has become a classic that I prepare every year 🥰. It is a moist and fluffy sponge cake, with a silky chantilly cream interior and an intense homemade cherry jam.
The contrast between the deep chocolate and the tart sweetness of the cherries creates an irresistible cake 😍😋. I hope you enjoy it 🤗❤️. It is a cake that will take you some time, but I assure you it will be worth it! 😊😊🍒
Ingredients: Sponge cakes (3 molds of 15 cm)
- 🥚3 eggs
- 🍭250g sugar
- 🥄1tsp vanilla essence
- 🫒140ml mild olive oil
- 🥛120ml hot milk
- 🚰120ml hot water
- 🍫60g pure cocoa powder
- 🌾200g cake flour (or plain flour)
- 🥄10g baking powder
- 🥄2g baking soda
Ingredients: Syrup
- 💧300ml water
- 🍭65g sugar
- 🍒1tbsp cherry jam or kirsch (optional)
Ingredients: Chantilly cream filling
- 🍶600ml heavy cream (38% FM)
- 🍬90g powdered sugar
- 🥄2tsp vanilla essence
Ingredients: Cherry jam filling
- 🍒500g pitted cherries
- 🍭100g sugar
- 🍋4tbsp lemon juice
- 🌽15g cornstarch + 3tbsp water
Ingredients: Chantilly cream topping
- 🍶150ml heavy cream (38% FM)
- 🍶150ml vegetable whipping cream
- 🍭40g powdered sugar
- 🥄1tsp vanilla essence
Ingredients: Chocolate drops decoration (optional)
- 🍫50g dark chocolate 70%
- 🍶90ml heavy cream
Ingredients: Chocolate leaves decoration (optional)
- 🍫60g dark chocolate 70%
Ingredients: Extra decorations (optional)
- 🍒Fresh cherries
- 🍫Chocolate shavings
- 🍶Leftover chantilly cream
Elaboration: Sponge cakes
- 🥣Beat the eggs with the sugar until the mixture is creamy and foamy.
- 🫗Add the oil and vanilla; beat for another minute.
- 🫗Add the hot milk and hot water, mix gently.
- 🌾Sift the flour, cocoa, baking powder, and baking soda; fold in with a spatula and beat for 2 more minutes.
- ⏲️Pour into 3 greased molds and bake at 165°C for 25-30 min. Check with a toothpick or knife that it comes out clean before removing from the oven.
- ⏰Let cool for 20 min on a rack, unmold, and cool completely.
Elaboration: Syrup
- 🔥In a saucepan, boil the water with sugar and cherry jam or kirsch until it boils. Let cool before using.
Elaboration: Chantilly cream filling
- 🍶Whip the cream for a couple of minutes, gradually add the powdered sugar and vanilla, and beat until firm.
Elaboration: Cherry jam filling
- 🍒Cook the cherries, sugar, and lemon juice until they release their juice. Add the cornstarch mixed with water and cook until thickened.
Elaboration: Assembly
- 🔪Level the cakes by removing the top.
- 🍽️For the base: cake + 80ml syrup + 300g cream + 120g jam. Repeat another layer.
- 👩🏻🍳Place the third cake on top and cover with acetate or plastic wrap. Refrigerate for 4 hours or overnight.
Elaboration: Topping
- ⏰Whip the cream and vegetable whipping cream with powdered sugar and vanilla until firm.
- 🍰Cover the cake and smooth the sides and surface.
Elaboration: Chocolate drops
- 🍶Heat the cream without boiling; add to the chopped chocolate and mix until you get a ganache.
- 🍼Place in a squeeze bottle and create drops on the edge. Then pour the rest in the center, spread, and optionally draw a spiral with a small spatula.
Elaboration: Chocolate leaves
- 🍫Melt the chocolate for 1 minute in the microwave, stir, and draw leaves on paper with a spatula and brush for detail.
- ❄️Refrigerate or freeze and place just before serving (handle carefully).
Elaboration: Finishing
- 🍶Fill a piping bag with leftover cream and decorate as desired.
- 🍒Add cherries and chocolate shavings on top.
Note
- Decoration is completely optional. If you prefer something simpler, check out my previous Black Forest cake version in my chocolate recipes.
Enjoy every layer of this juicy and flavorful cake! 🍫😋❤️