Classic Black Forest Cake Recipe
Ingredients
- CHOCOLATE SPONGE CAKE
- 200g plain flour
- 50g cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 200g granulated sugar
- 4 large eggs (room temperature)
- 120ml vegetable oil
- 100ml whole milk
- 1 teaspoon vanilla extract
- CHERRY FILLING
- 400g canned sour cherries in syrup (drained, reserve syrup)
- 2 tablespoons cornflour
- 50g granulated sugar
- 60ml kirsch (cherry brandy)
- WHIPPED CREAM
- 500ml double cream (chilled)
- 3 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon kirsch (optional)
- TO DECORATE
- 100g dark chocolate (shaved or grated)
- Fresh cherries (for garnish, optional)
Instructions
- 1
CHOCOLATE SPONGE:
- 2
Preheat oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with parchment paper.
- 3
Sift flour, cocoa powder, baking powder, bicarbonate of soda, and salt together into a bowl.
- 4
In another large bowl, whisk eggs and sugar until pale and fluffy.
- 5
Gradually whisk in the oil, milk, and vanilla extract until fully combined.
- 6
Fold in the dry ingredients gently until just combined, avoiding overmixing.
- 7
Divide evenly between the prepared cake tins.
- 8
Bake for 22–25 minutes, until a skewer inserted comes out clean. Allow to cool completely.
- 9
PREPARE CHERRY FILLING:
- 10
Combine drained cherries, reserved syrup, cornflour, and sugar in a saucepan.
- 11
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
- 12
Remove from heat and stir in kirsch. Allow to cool completely.
- 13
WHIP THE CREAM:
- 14
Whisk the double cream, icing sugar, vanilla extract, and kirsch (if using) until it forms stiff peaks.
- 15
ASSEMBLE THE CAKE:
- 16
Slice each sponge horizontally into two layers, creating four layers.
- 17
Place the first cake layer onto a serving plate. Brush lightly with some kirsch syrup.
- 18
Spread evenly with one-third of the cherry filling, then spread with whipped cream.
- 19
Repeat with remaining cake layers, cherry filling, and whipped cream.
- 20
Spread whipped cream generously over the top and sides of the assembled cake.
- 21
DECORATE:
- 22
Sprinkle dark chocolate shavings over the whipped cream.
- 23
Decorate with fresh cherries (optional) and refrigerate for at least 2 hours before serving.
