Sour Cherries – Heavy Cream – Chocolate Spongecake! Creamy & Soft! This is how I can describe this Authentic Black Forest Cake in just a few words. It’s a classic German cake and super easy to make. This cake never goes out of style.
Black Forest Cake – an all year classic
My favorite baking cuisine is definitely American. I love PB&J Cookies, or Pecan Pie Shortbread Bars, or Snickers Rolls, or White Chocolate Cupcakes. But sometimes I go back to the roots and give German baking recipes a try. I think it’s important to eat internationally, especially when it comes to baking goods. Stay open-minded is my motto. Every croissant or Sacher Torte deserves it to be eaten.
For the upcoming weekend, I plan to grill the first time in this year. High-quality beef steaks, shrimp, and organic corn will be on my grill. Oh, baby. I can’t tell how I love sunny grilling days. You are sitting in the garden, and the sun is shining, you are drinking cold beverages with ice cubes in it (I love the sound of ice cubes inside the glass when you are stirring with your drinking straw), look now and then for the grill and play cards with your friends and family. My dessert will be this light, airy, and creamy Black Forest Cake. You can’t go wrong with Black Forest Cake. It’s popular with young and old.
Cherry – Chocolate – Cream ♥♥♥ Black Forest Cake
It’s hard to describe how perfect this Black Forest Cake is. The sponge cake is fluffy and super chocolatey because of added chocolate and cocoa. The cherries and the cherry syrup are sweet and sour. The heavy cream makes the cake light and airy. It’s hard to resist not to eat up the whole cake at once. It’s that kind of cake where you eat one piece and are thinking throughout eating what the others might think when you grab another piece of cake. BUT who cares? The others will have the same problem and thoughts as you. So go get it, it’s yours!
This cake is smaller than others but higher. I used a 7-inch springform pan. You can use a 9-inch springform pan but adjust the baking time. The larger the pan, the shorter the baking time and also the lower the cake will be. Just check the consistency after the first 25 minutes regularly. The good old toothpick test will give you certainty.
This Black Forest Cake is
- light & airy
- sweet & sour
- dang delicious
I have to repeat myself at this point: Get it, it’s yours!
If you try this Authentic Black Forest Cake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
- 1/2 cup flour
- 7/8 cup almond flour
- 2.8 oz chocolate melted
- 6 eggs
- 2/3 cup powdered sugar
- 1 vanilla bean
- 2 tbsp cocoa
- 1/8 tsp salt
- 1 3/4 cup heavy cream
- 1/3 cup powdered sugar
- 1/4 cup + 2 tbsp cherry water (from the pickled cherries)
- 1/3 cup powdered sugar
- 2 tsp cornstarch
Preheat oven to 320 °F (160°C). Line a 7-inch springform pan with parchment paper and set aside. If you want to use a 9-inch springform pan, check the consistency after the first 25 minutes. Bake until a toothpick in the center comes out clean. The larger the pan, the shorter the baking time and the lower the cake will be.
Microwave chocolate for about 1 minute until melted. Stir every 20 seconds to help avoid seizing. Set aside. In a small bowl combine almond flour and flour and set aside.
In a large mixing bowl beat 1/3 cup powdered sugar with egg yolks and vanilla* with a handheld or stand mixer fitted with a paddle attachment on medium speed until creamy and sugar is completely dissolved for about 2 minutes. Add chocolate and cocoa to egg yolks and mix just until combined. Set aside.
In a smaller mixing bowl whisk egg whites with salt with a whisk attachment on medium-high speed until soft peaks form. Add 1/3 cup powdered sugar and mix until stiff peaks form. Gently fold egg whites and flour mixture into egg yolks. Transfer to prepared baking pan and bake for about 35-40 minutes or a toothpick in the center comes out clean. Then remove from oven and let cool completely.
Meanwhile, whip heavy cream until soft peaks form. Add powdered sugar and mix until stiff peaks form and store in the fridge.
Bring 1/4 cup cherry water with powdered sugar to a boil. Stir 2 tbsp cherry water with 2 tsp cornstarch and add to boiling cherry water. Let boil for 1-2 minutes until it gets thick like syrup and coats the back of a spoon. Remove from the heat and let cool completely.
Cut cake through the middle in two halves. Brush cherry syrup on the inside of both halves. Then place 1/3 of the cherries on the bottom layer, pipe 1/2 of whipped cream on top, then place another 1/3 of the cherries on the cream and place the top layer on top. Then pipe 1/2 of whipped cream on the top of the cake. Place the remaining cherries on top of the whipped cream. Sprinkle with chocolate flakes and let chill in the fridge for at least 3 hours. Store in the fridge for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.