Black Forest Cake

Black Forest Cake – a decadent masterpiece of chocolate, cherries, and whipped cream, is a dessert that perfectly combines flavors and textures, bringing a touch of magic to every slice. This recipe is ideal for any occasion, from birthdays to romantic evenings, and will surely impress anyone who has it on their plate. Get ready to transform simple ingredients into a true culinary gem!

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 10-12

Ingredients for the sponge:
- 42 g melted butter, warm
- 60 g pastry flour
- 30 g high-quality cocoa powder
- 4 large eggs
- 135 g sugar
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract

Ingredients for the cherry filling:
- 500 g frozen cherries (or a 700 ml jar of cherries in syrup)
- 200 ml cherry compote juice
- 4 tablespoons kirsch (or cherry brandy)
- 100 g sugar

Ingredients for the whipped cream:
- 600 ml heavy cream (35% fat)
- 1 teaspoon vanilla extract
- 35 g powdered sugar

Step by step for a perfect Black Forest Cake:

1. Preparing the oven and the pan: Start by preheating the oven to 180 degrees Celsius. Then, take a 23 cm round cake pan, lightly grease it with butter, and line the bottom with parchment paper. This will prevent the sponge from sticking.

2. Thawing the cherries: Place the frozen cherries in a colander and let them thaw. Once thawed, add 2 tablespoons of cherry brandy (or kirsch) over them, cover, and set aside.

3. Preparing the cherry syrup: In a small saucepan, pour the cherry compote juice and add the sugar. Heat over medium heat, stirring, until the sugar completely dissolves. Add 2 tablespoons of cherry brandy, mix well, and let cool.

4. Preparing the sponge: In a bowl, sift the flour, cocoa, and salt. In another heatproof bowl, lightly beat the eggs with sugar until combined. Place the bowl over a pot of hot water (bain-marie) and stir constantly for about 5 minutes until the mixture is warm. Then, use a mixer to beat the mixture on high speed for 5 minutes until fluffy and light in color.

5. Incorporating the dry ingredients: Sift one-third of the flour mixture over the egg mixture and gently fold in with a spatula or metal spoon. Continue adding the remaining sifted ingredients in two stages, gently mixing until combined.

6. Adding the butter: Take 3 tablespoons of this mixture and mix with the warm melted butter. Then, add this mixture to the remaining batter, folding gently to combine.

7. Baking the sponge: Pour the obtained mixture into the prepared cake pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick test comes out clean. This means that if you insert a toothpick in the center, it should come out clean.

8. Cooling the sponges: Once baked, remove the sponge from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.

9. Preparing the whipped cream: In a bowl, mix the heavy cream with the powdered sugar and vanilla. Place the bowl in the fridge for about 30 minutes, then whip the cream until stiff peaks form.

10. Assembling the cake: Cut the sponge in half, making sure to use the top side, which is flatter, as the base. Place the first half on a plate, soak it with half of the cherry syrup. Add about a cup of whipped cream and level it evenly. Place the cherries on top. Add the second half of the sponge, lightly soak it, and press gently to secure.

11. Decorating the cake: Use the remaining whipped cream to frost the entire cake. You can leave the cake as is or decorate it with whipped cream rosettes and chocolate shavings for a more festive look.

12. Serving: Let the cake chill in the fridge to set, preferably until the next day. This will allow the flavors to meld and make slicing easier. Serve with a glass of cherry brandy or a sweet wine, which will perfectly complement the cake's taste.

Helpful tips:
- Use high-quality chocolate for an intense chocolate flavor.
- If you don’t have cherries, you can substitute with other seasonal fruits like cherries or blackberries.
- The Black Forest Cake can be stored in the fridge for 3-4 days, but it’s so delicious that I don’t think it will last that long!

Nutritional information:
A serving of this cake contains approximately 350-400 calories, depending on the serving size. It is rich in healthy fats due to the heavy cream, but also high in antioxidants from the cherries, which provide health benefits.

Frequently asked questions:
1. Can I use whole wheat flour instead of white flour?
- While whole wheat flour can add an interesting flavor, the cake's texture will be denser. I recommend using white flour for a fluffy texture.

2. How can I make the cake less sweet?
- You can reduce the amount of sugar in the sponge and the whipped cream. You can also opt for fresh cherries instead of those in syrup for a tarter flavor.

3. What are the best ways to decorate the cake?
- Use fresh fruits, grated chocolate, or chopped nuts for a rustic look. You can experiment with different whipped cream shapes for a more sophisticated decoration.

The Black Forest Cake is undoubtedly an excellent choice for dessert lovers. With a perfect blend of chocolate, cherries, and whipped cream, it is a treat that will not go unnoticed. So, let’s get cooking and indulge in this wonderful recipe!