Black Forest Cake

Name: Black Forest Cake - Emanuela B.
Ingredients: For the base: 6 eggs; 9 tablespoons of sugar; 6 tablespoons of flour; 3 tablespoons of cocoa powder; 3 teaspoons of baking powder; 3 teaspoons of powdered sugar with vanilla pods. Cream: 300g sour cream; 200ml liquid cream; 3 tablespoons of powdered sugar; 3 teaspoons of vanilla extract; 350g cherries with sour cherries; 1/2 cup cherry compote without fruit; 60g milk chocolate; cherries for decoration.

Dessert - Black Forest Cake by Emanuela B. - Recipia

The Black Forest cake is suitable for an ordinary weekend, not just for anniversaries. The sponge is baked in thin layers, the cream is prepared quickly, and the fresh fruits balance the sweetness. The cake needs to chill in the refrigerator before decoration and serving, so it's best to prepare it in advance. QUICK INFO Total time: not specified exactly; the cake needs 1-2 hours of refrigeration, and each layer bakes for 10-12 minutes Preparation time: not specified in the original recipe Baking time: 10-12 minutes for each layer Servings: the number of servings is not specified Difficulty: medium Type of recipe: chocolate cake with whipped cream and cherries INGREDIENTS For the sponge 6 eggs 9 tablespoons sugar 6 tablespoons flour 3 tablespoons cocoa 3 teaspoons baking powder 3 teaspoons powdered sugar with vanilla pods For the cream and assembly 300 g sour cream 200 ml liquid cream 3 tablespoons powdered sugar 3 teaspoons vanilla extract 350 g cherries 1/2 cup cherry compote, without fruits 60 g milk chocolate cherries for decoration PREPARATION METHOD 1. Preparing the sponge layers For each layer, use two eggs, three tablespoons of sugar, one teaspoon of baking powder, one teaspoon of powdered sugar with vanilla pods, two tablespoons of flour, and one tablespoon of cocoa. Put two eggs in a bowl and mix them with the three tablespoons of sugar until you get a fluffy mixture. Add the baking powder and the powdered sugar with vanilla, then incorporate the flour. Finally, sift the cocoa and mix it into the composition. This way, it distributes more easily and doesn't form lumps. Line a 20 cm pan with baking paper and pour in the mixture. Bake the layer in the preheated oven at a suitable temperature for 10-12 minutes. When ready, remove the layer from the pan and let it cool. Repeat the same steps for the other two layers. In the end, you will have three thin cocoa sponge layers. The recipe also allows for baking a single sponge, but the version with separately prepared layers is the one used here. 2. Preparing the cream The sour cream and liquid cream should be cold, straight from the refrigerator. Put them in a bowl and mix them a little at low speed. Add the powdered sugar and vanilla extract. Gradually increase the mixer speed and continue until the cream becomes fluffy. Do not mix more than necessary. The cream should not become excessively firm, as it will spread more difficultly between the sponge layers. Divide the cream into three equal parts. Two parts will be used between the layers, and the last part will cover the exterior of the cake. 3. Preparing the fruits Wash the cherries, remove the stems, and pit them. Let the fruits drain well before assembly. The fruits are used in two batches, between the first two layers of cream. Keep the cherries for decoration separate. 4. Assembling the cake Place the first sponge layer on a serving plate and secure a removable ring around it. Soak the layer with cherry compote, without using the fruits from the compote. Spread the first part of the cream over the sponge and level the surface. Gently press half of the prepared fruits into the cream. There is no need to distribute them in a perfect layer; it is important that they are spread across the entire surface. Place the second sponge layer and soak it with compote. Add the second part of the cream, then place the remaining cherries. Finish with the third sponge layer, which you soak as well. Gently press the layers together, just enough to settle, without crushing the fruits. Put the cake in the refrigerator for 1-2 hours. After this time, remove it, take off the removable ring, and cover the exterior with the remaining cream. 5. Decorating Chop the milk chocolate and apply it to the edges of the cake, over the cream layer. Top with cherries. Let the cake chill a bit more before serving. The cold helps the cream to stabilize and makes slicing easier. WHY I MAKE THIS RECIPE OFTEN I love this recipe because the sponge is prepared in thin layers, without needing to cut a sponge into multiple layers. The cream is simple, and the fruits bring enough freshness so that the cake isn't heavy on the palate. It’s also easy to prepare in stages: the layers can be baked one after another, and the cake can be assembled once they have cooled. Additionally, the decoration with chopped chocolate doesn’t require special technique and easily covers the edges of the cake. TIPS Use cold sour cream and liquid cream. The cream forms better when the ingredients are kept in the refrigerator before mixing. Do not whip the cream too much. Stop the mixer when it becomes fluffy and firm enough to be spread. Let the sponge layers cool before assembly. If they are warm, they can soften the cream, and the layers won’t settle as well. Drain the fruits after washing and pitting them. Excess liquid can make the cream too soft. Soak the layers before adding the cream, so the syrup distributes more evenly. SUBSTITUTIONS The original recipe uses both sour cherries and sweet cherries, totaling 350 g. Keep the same total amount if you modify the ratio between them. For decoration, cherries are used, but you can keep some of the prepared fruits for the filling if you don’t want to buy separately. Milk chocolate is used for the edges of the cake. It doesn’t need to be melted; it is chopped and applied directly over the cream on the exterior. VARIATIONS You can bake the entire sponge in a single pan, as mentioned in the recipe, then use it for assembly. The version with three separate layers remains the one described in the steps above. For a simpler look, you can keep the cream on top of the cake, then add the cherries and chopped chocolate. In the basic recipe, chocolate is mainly used for the edges. If you have more cherries than needed for decoration, you can use them on top, alongside those listed in the ingredients. The amount of fruit for the filling remains the same. SERVING IDEAS Serve the cake cold, after it has been in the refrigerator long enough for the layers to stabilize. It can be sliced directly on the plate with a sharp knife. To keep the layers better intact, cut through the sponge and cream in one motion, without pressing repeatedly. The fruits between the layers will thus remain better placed. FREQUENTLY ASKED QUESTIONS Can I bake a single sponge instead of three layers? Yes. The recipe mentions that the sponge can be baked whole. However, the version presented here uses three separately prepared layers, each made with two eggs. How long does each layer bake? Each layer bakes for 10-12 minutes in the preheated oven at a suitable temperature. Since the thickness of the sponge may vary slightly, check the layer towards the end of the baking interval. Why should the cream be kept in the refrigerator before mixing? Cold sour cream and liquid cream mix better and more easily form a fluffy cream. The recipe specifies that both ingredients should be cold, straight from the refrigerator. Can I use only sour cherries or only sweet cherries? The recipe uses 350 g of sour cherries with sweet cherries. The ratio between them can be modified while keeping the total amount of fruit. The taste will be more tart if you use more sour cherries. When should the removable ring be taken off? The cake should chill in the refrigerator for 1-2 hours with the ring on. After this period, remove the ring, then cover the cake with the remaining cream and decorate. NUTRITIONAL VALUES The values are estimates, as the fat content of the sour cream and liquid cream may vary, and the number of servings is not specified. For the entire cake: approximately 3,200-3,500 kcal, 400-440 g carbohydrates, 130-150 g fats, and 60-70 g proteins. If the cake is divided into 12 slices, one slice has approximately 265-290 kcal, 33-37 g carbohydrates, 11-13 g fats, and 5-6 g proteins. The fruits contribute natural sugars, and most of the fats come from sour cream, liquid cream, and chocolate. STORAGE AND REHEATING The cake should be stored in the refrigerator, covered, as it has cream based on sour cream and liquid cream, as well as fresh fruits. It is recommended to keep it cold until serving. The recipe is not reheated. It is served directly from the refrigerator after it has been cold enough for the layers to remain stable.

Ingredients

For the base: 6 eggs
9 tablespoons of sugar
6 tablespoons of flour
3 tablespoons of cocoa powder
3 teaspoons of baking powder
3 teaspoons of powdered sugar with vanilla pods. Cream: 300g sour cream
200ml liquid cream
3 tablespoons of powdered sugar
3 teaspoons of vanilla extract
350g cherries with sour cherries
1/2 cup cherry compote without fruit
60g milk chocolate
cherries for decoration.

Black Forest Cake

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