- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 530 kcal
Quick summary
“Classic international version of the Black Forest cake with dark cocoa sponge cake, generous filling of whipped cream, and ripe canned cherries. An imposing recipe that values the visual contrast between the dark dough, the white cream, and the chocolate shavings.”
What you need to know
- The sponge cake made with pure cocoa powder provides deep color and a firm base to receive double layers of filling.
- The even distribution of cherries over the whipped cream ensures each bite has a balance of fruit and cream.
- The uniform coverage with thick dark chocolate flakes protects the whipped cream from drying out in the refrigerator.
Ingredients
Main
- Ingredients to be updated by the system...
Instructions
Principal
- Preparation method being updated by the system.
Chef's tips
- Sift the cocoa together with the wheat flour three times to disperse dry lumps and ensure a fluffy dough.
- Let the baked cake disks cool lying on parchment paper to keep the surfaces straight and level.
- Lightly press each layer of cake onto the filling during assembly to expel any air pockets.
Variations
- Add drops of almond extract to the whipped cream to accentuate the aromatic note of the cherry pits.
- Spread a thin layer of sour cherry jam over the dough before applying the whipped cream to intensify the fruit.
- Finish the top with small nests of whipped cream piped with a star tip and a whole cherry with stem on each.
Substitutions
- 100% cocoa powder can be replaced by 50% chocolate powder, reducing 2 tablespoons of the total sugar in the recipe.
- Fresh whipped cream can be substituted with stabilized whipped topping for greater durability on hot days.
- Maraschino cherries can be swapped for Italian Amarena cherries or well-drained chopped strawberries.
How to store
Store in a sealed container in the refrigerator for up to 3 days. Keep protected from strong odors in the refrigerator by covering with plastic wrap without touching the surface of the whipped cream directly.
Can it be frozen?
Freezing the finished cake is not recommended due to the presence of whipped cream and canned fruits. To speed up preparation, bake only the cocoa dough, wrap in double plastic film, and freeze for up to 60 days.
What to serve with
Pairs very well with pour-over specialty coffee, red Port wine, or red fruit tea infusion. It also pairs well with thin slices of toasted almonds sprinkled on the dish.
Frequently asked questions
How to prevent the cake from crumbling when being cut?
Keep the cake for at least 4 hours in the refrigerator before cutting and use a long-bladed knife heated in warm water and wiped dry after each slice.
Is it mandatory to use alcoholic beverages to moisten the cake?
No, the traditional Kirsch liqueur can be totally omitted and replaced by the juice or syrup of the preserve itself diluted with a little filtered water.
Why did the cocoa sponge cake batter become heavy?
Cocoa powder dries out the dough if beaten excessively; incorporate it delicately by hand with a whisk right after beating the eggs with sugar until maximum volume.
Can I use fresh cherries in the cake filling?
Yes, cook the pitted fresh cherries with one-third of their weight in sugar for 5 minutes so they release excess water before going into the filling.
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