The Black Forest cake, or the "Schwarzwälder Kirschtorte" as it is called in the Black Forest region of Germany is a cake with a base of chocolate or cocoa sponge cake and filled with cream and cherries in syrup. This year my mom chose the black forest cake as her birthday cake, apparently there is no official recipe and after looking for the perfect recipe and not finding anything that convinced me 100% I decided to prepare a version all mine. As a base for the black forest cake I used a cocoa sponge cake to give more prominence to the filling that I prepared with whipped cream and sour cherries in syrup, for the syrup I used the sour cherry juice with the addition of the cherry liqueur since the I just didn't find kirsch liqueur and for the topping ... whipped cream, excellent 70% dark chocolate and candied cherries, the result was a very good black forest cake. My mom was very happy, our guests really enjoyed the cake I made and I am very satisfied, both for how good it turned out and for how beautiful the black forest cake turned out, try this recipe and you'll love it;)
How to make black forest cake
Separate the yolks from the whites. Beat the egg whites until stiff.
In a large bowl, whisk the egg yolks with 6 tablespoons of boiling water until they triple their volume.
add the sugar, whisking everything at maximum speed until the mixture is frothy.
Mix the flour with the cocoa and baking powder and add it to the mixture while continuing to whip
Finally, incorporate the egg whites whipped until stiff, stirring with a wooden spoon with a movement from bottom to top to take in air.
Grease and flour a springform pan and pour the mixture of the cocoa sponge cake into it
Bake the cocoa sponge cake in a preheated oven at 180 ° and bake for about 30 minutes.
Remove the sponge cake from the mold and allow it to cool before removing it from the mold and allow it to cool completely.
Cut the sponge cake into 3 horizontal discs
Separate the sour cherries in syrup from their juice and add the Kirsh liqueur to the bowl with the juice (if you can't find it, you can use Cherry)
Let's now start assembling the black forest cake. Begin to wet the first layer of cocoa sponge cake with the black cherry juice and liqueur
Cut each black cherry in half and cover the whole layer of sponge cake
Cover the layer of black cherries with 1/3 of whipped cream
Cover with the second disc of sponge cake then wet, put the black cherries and cover with the cream.
Cover with the last disc of dough, which you are going to put upside down.
Sprinkle with the black cherry syrup and press exerting a slight pressure so as to level the layers of the cake. Cover the cake entirely with the whipped cream.
Go now and decorate the Black Forest.
Chop the dark chocolate to obtain chocolate curls. Adhere the chocolate curls to the edges of the cake
Garnish the black forest cake with a wreath of whipped cream wisps and sprinkle the center with the remaining chocolate curls
Finally garnish the Schwarzwaldenkirsch cakes with sprinkles of cream in the center and decorated with black cherries in syrup or candied cherries. Put the cake in the fridge for at least an hour before bringing it to the table
Cut the black forest cake into slices and serve
P.Š. If you prefer to use fresh cherries instead of those in syrup, just pit 500 g of cherries, put them in a non-stick pan with 50 g of sugar and 50 ml of kirsch liqueur and cook for about 5 minutes. Then divide the cherries from the juice and proceed as per recipe.