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🍽️ Classic Black Forest Cake

572 kcal · 105 min · 4 servings

Ingredients

• 140 g dark chocolate coating
• 75 g butter
• 6 egg(s)
• 180 g sugar
• 100 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 800 g sour cherries (from the jar (drained weight))
• 500 ml cherry juice
• 4 tbsp, level cornstarch
• 2 tbsp sugar
• 100 ml kirsch
• 800 ml cream
• 3 sachets vanilla sugar
• 17 candied cherry(es)
• 100 g chocolate shavings (or bark chocolate, dark)

Instructions

1. 1. Melt the chocolate and a piece of butter in a warm water bath.
2. 2. Separate the eggs. Whip the egg whites until stiff.
3. 3. Beat the egg yolks with the sugar until frothy.
4. 4. Stir the melted chocolate into the egg yolk mixture.
5. 5. Mix flour, starch, and baking powder.
6. 6. Sift the flour mixture over the chocolate batter.
7. 7. Gently fold in the egg whites with a whisk.
8. 8. Pour the batter into a 26-centimeter springform pan lined with baking paper.
9. 9. Bake the sponge cake in the preheated oven at 175 degrees Celsius with top and bottom heat for 40 to 45 minutes.
10. 10. Let the cake cool completely on a wire rack.
11. 11. Slice the cooled cake horizontally into three even layers.
12. 12. Make a shallow cut around the edge, wrap a kitchen string around the cake, and pull it out in a cross shape.
13. 13. Strain the sour cherries and separate them from the juice.
14. 14. Mix cornstarch with sugar and a little cherry juice until smooth.
15. 15. Bring the remaining juice to a boil.
16. 16. Stir in the starch and let it boil briefly.
17. 17. Add the cherries and allow the mixture to cool slightly.
18. 18. Stir in half of the kirsch (cherry brandy).
19. 19. Moisten two cake layers with kirsch.
20. 20. Spread half of the cherry mixture on each layer.
21. 21. Let the layers cool so that the filling sets.
22. 22. Whip the cream with vanilla sugar until stiff.
23. 23. Place one cake layer on a serving plate.
24. 24. Cover it with a quarter of the whipped cream.
25. 25. Place the second layer on top.
26. 26. Cover it with another quarter of the cream.
27. 27. Top with the final sponge layer.
28. 28. Moisten this top layer with kirsch as well.
29. 29. Cover the entire cake with the remaining whipped cream.
30. 30. Fill the rest into a piping bag for decoration.
31. 31. Cover the edge and surface with chocolate shavings.
32. 32. Decorate the edge with 16 cream rosettes.
33. 33. Decorate the center with one rosette.
34. 34. Place a candied cherry on each rosette.

Nutrition per serving

• kcal: 572
• Protein: 8 g · Fett/Fat: 41 g · Carbs: 45 g