Black Forest Cake is probably the most famous German Cake made from chocolate sponge cake bases filled with whipped cream and dark cherries. This delicious cake recipe is completely made from scratch and perfect for your special occasion!

TRADITIONAL BLACK FOREST CAKE

Black Forest Cake or Black Forest Gateau, it comes from Germany where it is known as Schwarzwälder Kirschtorte. It is named after the specialty liquor known as Schwarzwälder Kirsch(wasser) of the Black Forest mountain range in southwestern Germany which gives the dessert its distinctive flavor. Traditionally, this desserts contains alcohol, which is Kirschwasser (also known as just Kirsch) is added into the cherries syrup and submerge the cherries into it.

But I will make this as toddler friendly version, I leave the alcohol as well as the cherries syrup out of it to make it least sweet as possible. You might use the alcohol if you prefer or you can’t use alcohol you may also use the heavy syrup from the tinned dark cherries.

INGREDIENTS AND SUBSTITUTES

ingredient quantities please refer to the recipes card (Click here!)!

  • Milk Chocolate – you could substitute dark chocolate you prefer. For this recipes I am using milk chocolate (to lower the cocoa to suit my little one), so if you using dark chocolate you may increase the amount of sugar in the recipes by 10 – 20%.
  • Vanilla Paste – you could skip this or substitute with an equal amount of vanilla extract.
  • Unsalted Butter – I always purchase unsalted butter so that I can control the amount of salt for my baby and any other recipes. But if you only have salted butter, then you can omit the salt in this recipe.
  • Sugar – For the whipped cream it is recommend to use white castor sugar.
  • Pitted Dark Cherries – I used the sweet dark cherries (pitted) in extra heavy syrup (canned). You may use a fresh cherries (halved and pitted) if you can’t find the canned cherries.

RECIPES TIPS

  • Use higher fat content of whipping cream. The higher the fat content the better it will whip up. Heavy whipping cream usually has a fat percentage of 35% which works best.
  • Use cold cream. Make sure you use the cold cream, do not leave the cream outside the fridge too long. Keep the cream in the fridge until needed. If you have difficulties getting the cream to stiffen up I recommend putting the Thermomix® mixing bowl in the freezer for about 15 minutes and AGAIN making sure that the cream is cold (2 – 3ºC). 
  • Temper chocolate. Temper chocolate could be a little bit tricky, but by using Thermomix® you can do it perfectly even it is your first time. *It was my first time as well and I did it*
  • Shave and curl the chocolate. Make sure you wait for the chocolate to cool down and harden before you start scraping it. And use a large and strong scraper to scrap it into curls from the bottom. Make a few extra long and thick chocolate sticks for the decoration on top.
  • Use a clean baking mould.  For the sponge cake to success. Make sure you use a clean cake mould. DO NOT line the sides of the baking mould with baking paper or grease it!

STEPS TO ASSEMBLE A BLACK FOREST CAKE

Sequence from the bottom

  1. First layer of cake: Use the layer that was the top while baking. This way you can use the bottom that is more even on top. 
  2. Spread with the chocolate ganache: Use 1 1/2 tablespoon of chocolate ganache and spread it even on the cake.
  3. Top with cherries: Top with the halved pitted dark cherries on top of the chocolate ganache. Leave 1-inch border around the edge of the cake so the cherries will fall out.
  4. Top with vanilla whipped cream: Use a piping bag to pipe half of the whipped cream on top of the cherries and smooth it out using a spatula.
  5. Second layer of cake then repeat step 2, 3 and 4. Use the middle cake layer in the middle.
  6. Third layer of cake: Use the cake layer that was the bottom while baking, flat surface facing up.
  7. Top with Chocolate Whipped Cream: Spread 1/3 of the chocolate whipped cream on top and the remaining on the sides of the cake, then smooth it out using a spatula.
  8. Decorate the cake: Decorate the sides and top of the cake with the shaved chocolate and top with the golden berries. You may use 1 tablespoon of chocolate ganache to hold the berries in place to avoid falling during transportation.

MADE AHEAD INSTRUCTIONS

Chocolate Genoise Sponge Cake: You can make it 1 or 2 days in advance and store it in the fridge wrapped with cling film.

Whipped cream, Chocolate Ganache and Chocolate whipped cream : You can make them 1 day in advance and store it in the fridge.

Temper chocolate strips: You can make them few (3 – 5) days in advance and store them in a airtight container in the fridge, the chocolate can stay good in the fridge for quite some time.

It is recommended to consumed this Black Forest Cake on the same day / next day after assembled with cream and fresh fruits. So you could assemble the cake 1 day in advanced for your occasion.

STORAGE

Place the cake in a cake display box and keep in the refrigerator at all time. The cover will prevent the whipped cream from absorbing refrigerator odors. Keep your refrigerator temperature around 2 – 4ºC. The frosting will remain stiff and the cake will remain fresh at this temperature for up to 5 days.

This Black Forest Cake CANNOT be freeze.

If you’ve made this recipe or any recipes from my site, please tag on Instagram using #villetttkitchen! You can also tag me in your Instagram stories using @villettt. I always love to see your creations!

Black Forest Cake

CategoryDifficultyAdvanced

Black Forest Cake is a fluffy chocolate sponge cake with a delicious cherry filling and whipped cream as the layers. A flavorful and beautiful German dessert!

Yields8 Servings
Prep Time2 hrsCook Time1 hrTotal Time3 hrs

Cake
Temper Chocolate Strips
 300 g milk chocolate
Chocolate Ganache
 1 egg yolk
 100 g whipping cream
 50 g milk chocolate
Vanilla Whipped Cream
 550 g whipping cream
 35 g white castor sugar
 1 tsp vanilla paste
Cherry for filling
 150 g pitted dark cherries
Decoration
 8 blackberries
 10 blueberries
 6 cherries
 1 tsp gold powder

Cake
1

When the 8 inch chocolate cake is completely cool, use a bread knife to cut the cake into three even layers. Wrap in cling film and keep it refrigerator until needed.

Temper Chocolate Strips
2

Place 300g chocolate (break into small pieces) into a dry and clean Thermomix® mixing bowl, chop for 10 sec | Speed 9. Scrape down the sides with spatula.

3

Melt the chocolate for 3 - 6 min | 50°C | Speed 2.5. *time depends on the type of chocolate that you use (the percentage of cocoa and butter)

4

Pour the melted chocolate on the table with baking sheet lined and smooth it out using a scraper or spatula, let it stand for 5 - 10 minutes to let the chocolate cool and harden (it will not stick when you touch it with your hands). Use a large and strong scraper to scrape up the chocolate from the bottom. You can change the way of scraping to make the chocolate in different sizes and thickness. Make 3 - 4 extra thick and long chocolate for the use of decoration on top. Keep the shaved chocolate in the fridge until needed.

Chocolate ganache
5

Without cleansing the Thermomix® mixing bowl, place 50g chocolate into it and chop for 10 sec | Speed 8.

6

Add 1 egg yolk and 100g whipped cream into the mixing bowl, cook for 5 min | 90°C | Speed 3. Let it cool for 15 - 20 minutes and the texture will thicken up as it cools down. Reserve in the fridge for later use. Clean and dry the Thermomix® mixing bowl.

Vanilla Whipped Cream
7

Insert butterfly whisk into a clean and dry Thermomix® mixing bowl. Place whipping cream, sugar and vanilla paste into it, whip without setting time | speed 3, until desired consistency is achieved, watching carefully through hole in mixing bowl lid to avoid over whipping. Remove butterfly whisk. Transfer 350g of the whipped cream into a piping bag and reserve in the fridge for later use. Keep the remaining whipped cream in the Thermomix® mixing bowl.

Chocolate Whipping Cream
8

Without cleansing the Thermomix® mixing bowl. Insert butterfly whisk. With the remaining whipped cream in place, add 3 tablespoons of chocolate ganache, whip for 25 sec | speed 4. Remove butterfly whisk. Transfer into a container and reserve in the fridge for later use.

Assembly
9

To assemble the cake, put the cake layer (that was on the top while baking) on a cake platter with a turnable cake stand. Spread about 1 - 2 tablespoons of chocolate ganache on the cake then top with half portion of the pitted dark cherries by leaving a 1-inch border on the edge of the cake. Top with half portion of the vanilla whipped cream, smoothing it out with a spatula.

10

Place the middle cake layer and repeat spreading with chocolate ganache, topping with cherries and cream. Put the third cake layer on top (use the cake that was on the bottom while baking so you can get a more even surface for frosting later) with the flat side facing up. Place the cake in the refrigerator for about 1 hour to chill. Meanwhile, prepare the fruits toppings. Take a small amount of edible gold powder and add a teaspoon of vodka or other alcohol, mix well into a gold paint, use a small brush to paint the cherries and berries with gold.

11

Spread 1/3 of the chocolate whipped cream on top of the cake, and spread remaining chocolate whipped cream with a spatula around the sides of the cake until the cake completely covered in whipped cream. Decorate the top and sides of the cake with shaved chocolate. Drizzle the centre of the cake with a spoon or two of chocolate ganache, top with golden berries and the reserved strips of chocolate and refrigerate cake until serving.

Ingredients

Cake
Temper Chocolate Strips
 300 g milk chocolate
Chocolate Ganache
 1 egg yolk
 100 g whipping cream
 50 g milk chocolate
Vanilla Whipped Cream
 550 g whipping cream
 35 g white castor sugar
 1 tsp vanilla paste
Cherry for filling
 150 g pitted dark cherries
Decoration
 8 blackberries
 10 blueberries
 6 cherries
 1 tsp gold powder

Directions

Cake
1

When the 8 inch chocolate cake is completely cool, use a bread knife to cut the cake into three even layers. Wrap in cling film and keep it refrigerator until needed.

Temper Chocolate Strips
2

Place 300g chocolate (break into small pieces) into a dry and clean Thermomix® mixing bowl, chop for 10 sec | Speed 9. Scrape down the sides with spatula.

3

Melt the chocolate for 3 - 6 min | 50°C | Speed 2.5. *time depends on the type of chocolate that you use (the percentage of cocoa and butter)

4

Pour the melted chocolate on the table with baking sheet lined and smooth it out using a scraper or spatula, let it stand for 5 - 10 minutes to let the chocolate cool and harden (it will not stick when you touch it with your hands). Use a large and strong scraper to scrape up the chocolate from the bottom. You can change the way of scraping to make the chocolate in different sizes and thickness. Make 3 - 4 extra thick and long chocolate for the use of decoration on top. Keep the shaved chocolate in the fridge until needed.

Chocolate ganache
5

Without cleansing the Thermomix® mixing bowl, place 50g chocolate into it and chop for 10 sec | Speed 8.

6

Add 1 egg yolk and 100g whipped cream into the mixing bowl, cook for 5 min | 90°C | Speed 3. Let it cool for 15 - 20 minutes and the texture will thicken up as it cools down. Reserve in the fridge for later use. Clean and dry the Thermomix® mixing bowl.

Vanilla Whipped Cream
7

Insert butterfly whisk into a clean and dry Thermomix® mixing bowl. Place whipping cream, sugar and vanilla paste into it, whip without setting time | speed 3, until desired consistency is achieved, watching carefully through hole in mixing bowl lid to avoid over whipping. Remove butterfly whisk. Transfer 350g of the whipped cream into a piping bag and reserve in the fridge for later use. Keep the remaining whipped cream in the Thermomix® mixing bowl.

Chocolate Whipping Cream
8

Without cleansing the Thermomix® mixing bowl. Insert butterfly whisk. With the remaining whipped cream in place, add 3 tablespoons of chocolate ganache, whip for 25 sec | speed 4. Remove butterfly whisk. Transfer into a container and reserve in the fridge for later use.

Assembly
9

To assemble the cake, put the cake layer (that was on the top while baking) on a cake platter with a turnable cake stand. Spread about 1 - 2 tablespoons of chocolate ganache on the cake then top with half portion of the pitted dark cherries by leaving a 1-inch border on the edge of the cake. Top with half portion of the vanilla whipped cream, smoothing it out with a spatula.

10

Place the middle cake layer and repeat spreading with chocolate ganache, topping with cherries and cream. Put the third cake layer on top (use the cake that was on the bottom while baking so you can get a more even surface for frosting later) with the flat side facing up. Place the cake in the refrigerator for about 1 hour to chill. Meanwhile, prepare the fruits toppings. Take a small amount of edible gold powder and add a teaspoon of vodka or other alcohol, mix well into a gold paint, use a small brush to paint the cherries and berries with gold.

11

Spread 1/3 of the chocolate whipped cream on top of the cake, and spread remaining chocolate whipped cream with a spatula around the sides of the cake until the cake completely covered in whipped cream. Decorate the top and sides of the cake with shaved chocolate. Drizzle the centre of the cake with a spoon or two of chocolate ganache, top with golden berries and the reserved strips of chocolate and refrigerate cake until serving.

Black Forest Cake
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