Let’s solve the cake problem for any anniversary today with this easy black forest cake recipe which, although I have simplified it a lot, is particularly delicious with lots of fresh cream and cherries. Even if until now you did not have the courage to make such a cake, I urge you to try this recipe and you will see, like the best raspberry cheesecake recipe, how successful you will be.
Table of Contents
Black Forest gateau or Black Forest cake is a German dessert made from two or more chocolate or cocoa sponge cake filled with whipped cream and cherries, decorated on top with whipped cream, chocolate and cherries. It is a famous dessert precisely because of the combination of chocolate and cherries, a flavour so much loved all over the world.
If we were to summarize the easy black forest cake recipe in a few words, I would say that we make a cocoa sponge cake that we will cut into three slices and that we will simply fill with whipped cream and jarred sour cherries. But first I suggest you take the ingredients one by one by category.
Ingredients
We start with the ingredients for the sponge cake which are six large eggs, 200 g of sugar, 50 g of melted butter and a teaspoon of vanilla essence (or a sachet of vanilla sugar). To these, we will add 150 g of wheat flour mixed with 45 g of cocoa powder, two teaspoons of baking powder and half a teaspoon of sea salt.
For the cream, I will use 600 ml of fresh double cream in which I will put four tablespoons of icing sugar and a teaspoon of vanilla essence.
The fruits that give the specificity of this recipe are cherries, so I will use about 500 g of cherries in compote, enough to give a special taste to the dessert.
Part of the juice from the compote, about 300 ml, we will use to syrup the sponge cake, to which we will add two tablespoons of cherry syrup and two tablespoons of powdered sugar.
For decoration, we need chocolate flakes (or grated chocolate) and a few pieces of sour cherries or fresh cherries.
How to Make the Easy Black Forest Cake Recipe?
You will see that in the end it is not a very complicated recipe and can be made by anyone. In the beginning, we will make the cocoa sponge cake.
How to Make the Cocoa Sponge Cake?
I will first show you the faster version which will also give satisfactory results. Namely, break the eggs into a bowl, and add the sugar, melted butter and vanilla extract.
Using a hand mixer, we will mix the ingredients, for 2-3 minutes, until the sugar is incorporated and we will obtain a homogeneous pale yellow paste.
Another option, a little longer, would be to separate the egg whites from the yolks and mix them separately. The yolks with half the amount of sugar, vanilla and melted butter will be mixed well until you get a fine cream. The egg whites will be beaten well together with the other half of the amount of sugar until you get a firm foam. After that, the two are easily incorporated with a spatula.
In another bowl mix wheat flour, cocoa powder, baking powder and salt with a fork or egg beaten.
We will sift this flour mixture through a sieve in the bowl with the egg cream.
Mix lightly with the egg beaten until all the flour is incorporated and we get a fluid and homogeneous batter.
We pour this composition into a springform baking dish in which we placed on its bottom baking paper to be easier to remove after baking.
Preheat the oven to 180 degrees and introduce the baking tin. Bake for 25-30 minutes depending on the oven used. It is better to do a test after 25 minutes, inserting a toothpick in the middle of the sponge cake and if it comes out dry it means that the sponge cake is baked.
Let the sponge cake cool to room temperature, during which time we will prepare the filling for this easy black forest cake recipe.
Make the Wiping Cream
In a bowl put the whole amount of double cream and vanilla essence. We start mixing with an electric mixer for about a minute after which we add the powdered sugar and continue to mix until we get a firm foam. Don’t mix more because it will ruin everything!
Put the whipped cream in the fridge until you use it.
Make the Syrup
Strain the sour cherry compote through a sieve separating the fruits from its juice. If the cherries are without seeds, we will use them as such if not then we will remove the seeds manually.
In the remaining juice, we will dissolve two tablespoons of powdered sugar and will add two tablespoons of sour cherry syrup to intensify the cherry flavour. Of all this amount, I only used about 300 ml.
Let’s Assemble the Cake!
If the sponge cake has cooled completely, remove it from the baking tin and cut it with a serrated knife, three pieces thick.
We put the first slice of the sponge cake, the one that was on top, on a cake stand on which we will build the cake because later it will be harder to move it.
With a spoon, I will pour the prepared syrup over this sponge cake until the whole surface will be imbued. However, do not pour too much to run out, just as it soaks into the sponge cake. To make the cake as uniform as possible, I put the edges of the shape in which it was baked around the sponge cake and so I will build the cake.
Over this sponge cake, we will put a third of the amount of whipped cream that we take out of the fridge, taking care to keep it for garnishing at the end.
Spread this cream evenly over the entire surface of the sponge cake, there is no need to level it perfectly because it will be covered with another sponge cake.
In this whipped cream we will evenly sprinkle half of the number of cherries taking care to get everywhere, so when you cut a slice of the cake, the black forest should not miss the cherries in it.
Over these, we will place the second slice of the sponge cake and continue the same way until we reach the third slice, over which we will just put the whipped cream, level it and put it in the fridge in the fridge for 15 minutes to harden a little.
Easy Black Forest Cake Recipe Decoration
The decoration of the cake depends on the imagination and skill of each one. Because as the name of my recipe says it is the easy black forest cake recipe, I will decorate it as simple as possible. Remove the baking form around the cake and whip the side of the cake with whipped cream.
Sprinkle with chocolate flakes on the entire surface of the cake, pressing lightly on the side with the palms to fix the chocolate flakes well in the cream.
If you don’t have chocolate flakes, do as I do, I scraped a bar of dark chocolate with the blade of a knife and that’s how I got chocolate flakes.
With the help of a pastry bag, I put heaps of whipped cream in which I placed a cherry for design. If you’re done, keep the cake cold, otherwise, the whipped cream may soften and you certainly won’t want it.
Hey, see how simple it was, this was the easy black forest cake recipe, with which we can delight the whole family and which we can already serve!
Serving
Serve the black forest cake immediately, on small plates, after removing it from the refrigerator and slicing it. Kids can have a glass of orange juice with them, while adults can have a glass of champagne because we celebrate, right?
This amount is enough for 12 family members or guests. If you have leftover cake, which I don’t think you can, you can keep it in the fridge for a few days, up to a week.
If you try this easy black forest cake recipe and you will like it, I recommend you try other dessert recipes on our blog such as:
- Apple Shortcrust Pastry Recipe
- Traditional Baked Cheesecake Recipe
- The Best Russian Cheesecake Recipe
- Best Simple Bread Pudding Recipe
- Sweet Fried Semolina Pudding Recipe
- Best Sweet Cornbread Recipe in a World
- Cream Cheese Filling Crepes Recipe
- Best Easy Apple Cake Recipe
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Easy Black Forest Cake Recipe
Equipment
- 1 springform cake pan
- 1 bowl
- 1 mixing bowl
Ingredients Â
From Sponge Cake
- 6 pieces eggs large size
- 200 g sugar granulated
- 50 g butter melted, unsalted
- 1 tsp vanilla extract
- 150 g wheat flour self rising
- 45 g cocoa powder
- 2 tsp baking powder
- ½ tsp sea salt
For Filling
- 600 ml fresh double cream
- 4 tbsp icing sugar
- 300 ml cherry juice from jar
- 2 tbsp icing sugar
- 2 tbsp cherry syrup
- 500 g sour cherry from jar
For Decoration
- 50 g chocolate flakes
- 10 pieces cherryes
InstructionsÂ
- Break the eggs in a bowl, add the sugar, melted butter and vanilla extract. Using a hand mixer, mix the ingredients, 2-3 minutes, until the sugar is incorporated and we will obtain a homogeneous pale yellow paste.
- In another bowl mix wheat flour, cocoa powder, baking powder and salt with a fork or egg beaten. Sift this flour mixture through a sieve in the bowl with the egg cream. Mix lightly with the egg beaten until all the flour is incorporated and we get a fluid and homogeneous batter.
- Pour this composition into a springform baking dish in which we placed on its bottom baking paper to be easier to remove after baking.
- Preheat the oven to 180 degrees and introduce the springform baking tin. Bake for 25-30 minutes depending on the oven used. It is better to do a test after 25 minutes, inserting a toothpick in the middle of the sponge cake and if it comes out dry it means that the sponge cake is baked. Let the sponge cake cool to room temperature.
- In a bowl put the whole amount of double cream and vanilla essence. Start mixing with an electric mixer for about a minute after which we add the powdered sugar and continue to mix until we get a firm foam.
- Strain the sour cherry compote through a sieve separating the fruits from its juice. If the cherries are without seeds, we will use them as such if not then we will remove the seeds manually. In the remaining juice, we will dissolve two tablespoons of powdered sugar and will add two tablespoons of sour cherry syrup
- Remove the sponge cake from the springform baking tin and cut it with a serrated knife, three pieces thick. Put the first slice of the sponge cake, the one that was on top, on a cake stand. With a spoon, I will pour the prepared syrup over this sponge cake until the whole surface will be imbued.
- Over this sponge cake, we will put a third of the amount of whipped cream and spread this cream evenly over the entire surface of the sponge cake. In this whipped cream we will evenly sprinkle half of the number of cherries taking care to get everywhere.
- Over these, we will place the second slice of the sponge cake and continue the same way until we reach the third slice, over which we will just spread the last third of whipped cream.
- Sprinkle chocolate flakes on the entire surface of the cake, pressing lightly on the side with the palms to fix the chocolate flakes well in the cream. With the help of a pastry bag, put heaps of whipped cream in which place a cherry for design.
