Black Forest Cake Recipe in English

European inspired chocolate sponge cake:
I've created a detailed recipe for the chocolate sponge cake before. You can find the detailed instructions here: https://www.keyk.de/en/blog/baking-recipes-and-ideas/european-chocolate-cake-base. I use the same exact measurements as indicated in the recipe, which means:

  • 270g of flour (2 1/3 cups)
  • 35g - 40g cocoa powder (1/2 cup)
  • 230g of sugar and a packet of vanilla sugar (1 1/4 cup)
  • 6 eggs
  • 2 teaspoons of baking powder
  • 1 pinch of salt
Instructions for the European inspired chocolate sponge cake.  Allow the cakes to cool for an hour before cutting each in half.  Should have 4 even layered chocolate cakes.

Chantilly Cream and cherry filling:
  • 800g heavy cream (35% fat) - that's 3 1/3 cups.  Put 3/4 a cup aside to comine with agar.
  • 40g sugar (1/3 cup)
  • 3 tsp Agar (2 to 3 depending on the brand)
  • 350g tart pitted cherries - I use tart pitted cherries that come in a glass container, covered in fruit juice.  The glass is filled with 350g tart cherries (about 2 cups) and about a cup and a half of fruit juice.  Set aside 10 - 15 pretty cherries to use for decoration later.
Chocolate:
  • 400g bittersweet chocolate (14 ounces)
Instructions:
  1. For the cream filling, whip 600g whipping cream with 40g sugar until stiff (all of the heavy cream except the 3/4 cup you've set aside).
  2. Stir agar in 200g whipped cream (about 3/4 cup) and bring to a boil. Agar needs to boil to activate. Pour into a cool bowl and whisk.
  3. Stir 3 tsp of the stiff chantilly cream into the boiled cream to bring it to room temperature.
  4. Then add agar-cream to the stiff heavy cream and stir until it becomes a smooth, creamy consistency.  Keep in the fridge while preparing remaining ingredients.
  5. Put the first sponge cake in a cake ring/frame and moisten with cherry fruit juice.
  6. Spread 3 tablespoons of cream then distribute about half of the tart cherries in the middle. Keep about an inch of space between cherries and edge of cake. Spread another 1 - 2 tablespoons of cream to level the layer.
  7. Add another layer of sponge cake, moisten with juice and layer with 3 tablespoons of cream.
  8. Add another sponge cake and distribute 3 tablespoons of cream. Then spread the remaining tart cherries in the middle and flatten the layer with cream.
  9. Put the last cake on top and apply a thin layer (1 tbsp) of cream on top.
  10. Put the cake and the remaining cream in the refrigerator for at least 4 hours.
  11. Melt 400 g of dark chocolate over a water bath and then spread on a piece of baking paper at a distance of about 2 cm (or an inch) from the edge. (Baking paper size: 38 x 42 cm, 15 inches X 16.5 inches)) Then put a piece of baking paper on the chocolate and roll. Put in the refrigerator for exactly 2 hours. Then roll out and put all pieces of chocolate in on a flat plate and place in the fridge to keep cool.
  12. Once the cake has been in the fridge for at least 4 hours, remove the cake ring, apply a thin layer of Chantilly Cream (2 tablespoons) around the cake (should remain naked cake style) and apply long pieces of chocolate around the cake. (Chocolate should stick to the cream.)
  13. Cut the remaining chocolate into small pieces and spread on the cake, then decorate the cake with the remaining cream (with a pastry bag and a large star tip) and tart cherries.
Black forest cake recipe pinterest