Black Forest Cake
A German classic combining deep chocolate intensity with fresh cherries and irresistible whipped cream.
65 min
Medium
Alemana
9 servings
The story behind
I’ve always felt that Black Forest is the king of celebration cakes. It takes me back to those Sunday tea times where chocolate and cherries were the star of the show. This square-cut version is way more laid back and easier to share; the secret is the cherry syrup that keeps the sponge moist. It’s perfect for a mid-afternoon treat with a hot coffee or even a light red wine if you're feeling a bit adventurous. Every bite is pure nostalgia!
Instructions
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1Whisk the eggs and sugar until thick and pale, then gently fold in the sifted flour and cocoa powder.
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2Bake in a square tin at 180°C (350°F) for about 30 minutes and let it cool down completely.
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3Slice the cake horizontally to create two even layers.
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4Brush the bottom layer with cherry syrup to keep it nice and moist.
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5Whip the cream with a touch of sugar until firm peaks form, then spread a generous layer over the base.
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6Scatter chopped cherries over the cream and top with the second cake layer.
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7Cover the top with more whipped cream, decorate with chocolate shavings, and add a whole cherry on each square.
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8Chill in the fridge for at least two hours before slicing so the flavors meld together.
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