Birthday parties everywhere at the moment! I don’t know why! Maybe because 9 months before september/october, there were christmas holidays…? 😉 However, for this reason, I’m happy to share with you the recipe for my favorite cake: black forest cake! (Directly to recipe)
I love the typical black forest combination of sour cherries, sweet cream and cocoa dough. Recently, I was allowed to watch and take pictures while my mother-in-law prepared her classic black forest cake.
Because I am not so much a baker as a cook, I took pictures of every single step, so I don’t forget what to do.
Therefore, the instructions for this cake should be pretty easy to understand for beginners too. If you are more or less on a beginner level at baking cakes, I think it’s nice to have pictures to the instructions.
The black forest cake recipe is not difficult at all, so don’t be afraid! 😉
If you have a question regarding the recipe, don’t hesitate to leave a comment below or text me on facebook: https://www.facebook.com/ViennaSundayKitchen/ or Twitter: https://twitter.com/VieSundayKitchn
So here comes the recipe for the black forest cake
BLACK FOREST CAKE - STEP BY STEP INSTRUCTIONS
For the dough
- 6 egg white
- 8 tbsp. water ~100-120ml / 6 tbsp. for European measures
- 6 egg yolk
- 1 US cup sugar granulated sugar / 200g / 7.05oz
- 21/25 US cup all purpose flour 0.84 US cup / 105g / 3.7oz
- 9/25 US cup cornstarch 0.36 US cup / 45g / 1.59oz
- 8/25 US cup cocoa powder 0.32 US cup / 40g / 1.41oz
For the filling and topping
- 1-2 cans tart cherries canned sour cherries ~350g/14oz net weight
- 2 US cups whipped cream 500ml
- chocolate flakes grate a chocolate bar alternatively
- 12-15 candied cherries or canned tart cherries as an alternative
- juice from canned tart cherries or cherry juice
- cherry liqueur
- red currant jelly (if you like)
- Butter for the springform pan
- flour for the springform pan
- springform pan ~10inches / 25cm diameter
- parchment paper eventually, for the springform pan
- cake leveler or big knife, alternatively
- cooling rack (e.g. baking rack)
- cake syringe injection bag (or plastic bag alternatively)
- sieve for sieving the cocoa
- bowls lots of bowls
- Butter the sides of the springform pan and sprinkle with flour, so the dough won't stick. For the bottom of the pan, cut out some parchment paper. If you don't have one at home, butter and sprinkle with flour as well.
- Prepare and weigh all of the ingredients for the dough. Mix flour (105g) with corn starch (45g). Sieve the cocoa and mix it with the flour and starch.
- Heat up the oven, around 350°F (180°C); for electric oven: top and bottom heat.
- Separate the egg yolks from the egg whites. Put aside the egg yolks. Add 8 tbsp. of water to the egg white and beat until very stiff. (For US and UK measures, it's 8 tbsps, for the rest of European measures, it's 6 tbsp., ~100-120ml)
- Add the sugar to the egg white and beat again. Add the egg yolk, bit by bit and mix again.
- Gently add the flour-starch-cocoa-mix (sieve again). Do not use the mixer this time, use a spatula, spoon or sthg similar. The dough is ready now! 🙂 Pour it in the springform pan.
- Put in the oven. Every oven is different. So your cake may be finished after 30, 40, 50 or even 60 minutes! Don't open the oven door too early, otherwise the cake may collapse! If the dough gets dark too early, reduce the heat. To check if the cake is ready, use a skewer or similar thing and stick it in the middle of the pan. If some of the dough still sticks on the skewer, the dough is not ready yet. When nothing stays on the stick any more, its ready! Turn off the oven, and eventually let it rest in the oven for another few minutes. After that, put it out of the oven.
- Cover the pan with the rack and turn it around, so the more "beautiful" bottom of the cake is on top. Let it cool for a few hours or overnight, while on the cooling rack. When the cake has cooled down, cut it into 3 layers. (Horizontally, of course 😉 ) You can either use a cake leveler or a big knife for that.
- The cake level on the bottom has to be prepared for the extra "black forest taste" now. Use cherry liqueur and/or the liquid of the canned sour cherries and pour it over the bottom layer. Appr. 10-15 tbsp. of liquid. The bottom level should not be too dry, but neither "be drowned".
- Spread the sour cherries evenly on the bottom level of the cake. Mix whipped cream until stiff. Spread 1/4 of the cream on top of the sour cherries.
- Repeat with the second layer: carefully put it on top of the bottom layer (with the help of a plate or cake rack), spread cherry liqueur and/or sour cherry liquid and 1/4 of the whipped cream.
- Now add the top layer. If you like, you can spread a thin layer of red currant jelly on top and sides of the cake. (The cake stays more juicy this way.) Spread 1/4 of the cream on top and everywhere on the sides.
- Now we come to the most funny part! Put the cake in one hand (on a plate or rack, please 😉 ) and some of your chocolate flakes in the other hand. Now you are allowed to really throw your chocolate flakes on the cake and make a real mess! XP Trow them on the sides and on top. You don't have to hold the cake with your hand necessarily, but if you do, it's easier to reach the sides.
- Garnish with the rest of the whipped cream (with cake syringe or injection bag) and candied cherries. If you don't have an injection bag or syringe, use a small plastic bag, fill it with cream and cut a small hole in one corner to spread the cream.
- That's it! Leave me a comment if you tried it out!