This cake is a delicious reinterpretation of the famous Black Forest cake, making it a perfect choice for any special occasion or simply to enjoy a refined dessert. The sponge is rich, moist, and full of chocolate flavor, while the cream adds a touch of finesse through its combination with whipped cream and cocoa.
To prepare the sponge, we start by bringing water to a boil. Once the water is boiling, we carefully pour it over the cocoa powder and whisk vigorously, making sure no lumps form. This mixture needs to cool to room temperature so that we can continue with the rest of the ingredients without altering them.
In a separate bowl, we will start beating the egg whites, gradually adding 150 g of sugar. Beating the egg whites until they become frothy is crucial for obtaining an airy sponge. In another container, the egg yolks are mixed with 150 g of sugar until they become a fluffy, light-colored cream. Then, we add the oil in a thin stream, like for mayonnaise, continuing to mix until fully incorporated. When the cocoa mixture has cooled, we add it to the egg yolks and mix well.
The sifted flour along with the baking powder is gradually incorporated, mixing carefully. Finally, we add the beaten egg whites, being careful to fold them in with a spatula, using gentle up-and-down motions to preserve the air in the mixture. Everything is poured into a 28 cm cake pan lined with parchment paper and baked at moderate heat for about 40 minutes. We check if it is baked by using a toothpick; if it comes out clean, the sponge is ready. After baking, we let the sponge cool completely.
For the decadent cream, in a saucepan over low heat, we combine one egg, sugar, cocoa, and butter. These ingredients are constantly mixed until the mixture begins to boil, then allowed to cool. Meanwhile, we whip the cream until it becomes firm. Once the cream has cooled, we gradually add the whipped cream, mixing carefully to achieve a fine and airy texture.
Assembling the cake is a satisfying process. The sponge is carefully cut into 3 equal parts. On the first layer, we spread some of the cream, followed by the soaked cherries. We continue with another layer of sponge, cream, and cherries, until the last layer that will close the cake. The cake is evenly covered with the remaining cream, and for an attractive look, it is decorated with cherries and grated chocolate. Although the sponge is moist and delicious, it can be soaked to taste, but from my experience, it is not necessarily required. The final result is an absolutely divine cake, perfect to be enjoyed with loved ones. Delicioussss!
To prepare the sponge, we start by bringing water to a boil. Once the water is boiling, we carefully pour it over the cocoa powder and whisk vigorously, making sure no lumps form. This mixture needs to cool to room temperature so that we can continue with the rest of the ingredients without altering them.
In a separate bowl, we will start beating the egg whites, gradually adding 150 g of sugar. Beating the egg whites until they become frothy is crucial for obtaining an airy sponge. In another container, the egg yolks are mixed with 150 g of sugar until they become a fluffy, light-colored cream. Then, we add the oil in a thin stream, like for mayonnaise, continuing to mix until fully incorporated. When the cocoa mixture has cooled, we add it to the egg yolks and mix well.
The sifted flour along with the baking powder is gradually incorporated, mixing carefully. Finally, we add the beaten egg whites, being careful to fold them in with a spatula, using gentle up-and-down motions to preserve the air in the mixture. Everything is poured into a 28 cm cake pan lined with parchment paper and baked at moderate heat for about 40 minutes. We check if it is baked by using a toothpick; if it comes out clean, the sponge is ready. After baking, we let the sponge cool completely.
For the decadent cream, in a saucepan over low heat, we combine one egg, sugar, cocoa, and butter. These ingredients are constantly mixed until the mixture begins to boil, then allowed to cool. Meanwhile, we whip the cream until it becomes firm. Once the cream has cooled, we gradually add the whipped cream, mixing carefully to achieve a fine and airy texture.
Assembling the cake is a satisfying process. The sponge is carefully cut into 3 equal parts. On the first layer, we spread some of the cream, followed by the soaked cherries. We continue with another layer of sponge, cream, and cherries, until the last layer that will close the cake. The cake is evenly covered with the remaining cream, and for an attractive look, it is decorated with cherries and grated chocolate. Although the sponge is moist and delicious, it can be soaked to taste, but from my experience, it is not necessarily required. The final result is an absolutely divine cake, perfect to be enjoyed with loved ones. Delicioussss!
Ingredients
Batter: - 6 eggs - 300 g sugar - 280 g flour - 1 baking powder - 180 ml boiling water - 4 tbsp cocoa - 120 ml oil Cream: - 1 egg - 8 tbsp sugar - 100 g butter - 3 tbsp cocoa - 500 ml whipped cream - cherries in syrup as desired