Classic Black Forest Cake Recipe
Enjoy a slice of Germany's iconic Black Forest Cake by baking it yourself with our authentic and easy-to-follow recipe.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakingheritage.com.
Cooking tools:
- Sifter
- Pastry brush
- Cake pan
- Cooling rack
- Skewer
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
- Serving platter
- Refrigerator
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 tablespoon kirsch (optional)
- 100g dark chocolate (shaved or grated)
- Fresh cherries (for garnish, optional)
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