Ingredients

In addition, the black forest cake does not use alcohol, gelatin or raw eggs in the filling. So it is suitable for pregnant women, children and vegetarians. Admittedly: It does take a little time to prepare - although compared to other recipes, just a little. It's even faster if you make the black forest cake with a store-bought base. In this case, I would recommend a dark Viennese base. But of course, it tastes much better homemade. And most importantly, the black forest cake with a sponge and melted chocolate will be really moist and super chocolaty.

Currently, I like to bake the black forest cake as a naked cake, where you can see the individual layers from the outside. Since I'm not a cake artist, this probably doesn't look quite as perfect on me as it does on others, but I like it. You can use a little more whipped cream to coat the edges of this recipe thoroughly.

How to make the Black Forest Cake

Let's get started with this German classic: First of all, preheat the oven to 400°F/200°C. Grease a small springform pan and dust with cocoa if desired. Melt the chocolate carefully in a hot water bath.

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Now, beat the soft butter with the sugar until fluffy and carefully stir in the eggs one by one. Mix flour with almonds or nuts and baking powder. Stir in dry ingredients alternately with the chocolate briefly. Gradually add milk until the dough falls from the spoon with difficulty tearing. Pour dough into prepared pan, smooth out and bake for about 40-45 minutes. Let cool.

Then, drain cherries, reserve juice, and set aside about 10 pretty cherries for decoration. Measure out 80 ml of the juice and mix the cornstarch with 2 tablespoons of the juice. Boil the remaining juice with 1 tablespoon of powdered sugar. Stir in the mixed starch, add cherries. Allow cooling.

After that, cut the cake layer twice horizontally with a large sharp knife or a twine taken crosswise. Whip the cream until stiff, adding cream stiffener and powdered sugar. Place the bottom cake layer on a cake plate. Using a piping bag, pipe a ring of cream as a "rim". Spread half of the thickened cherries on the cake base and spread with about a quarter of the cream. Place the second cake layer on top and do the same: Squirt cream ring as a border, spread cherries and a quarter of the cream on the base. Fill about 3 tablespoons of cream into the piping bag.

In the end, place the third cake layer on top and spread with cream. Pipe cream tuffs as decoration. Place cherries on top. Decorate the cake with chocolate shavings or sprinkles as desired. Refrigerate before cutting and enjoy!

Top Tip

Since sponge cake is moister than sponge cake anyway, the bases don't need to be soaked at all. The fruity component is already present through the thickened cherries. I use only cherry juice for this; in principle, you can also take a bit of cherry brandy if the cake should be with alcohol 😉 .

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