Black Forest cake

Completed 0 of 8 steps

1. 01

   Whip the sponge base

   Heat the oven to 175 °C. Line the base of a 22 cm tin with parchment. Beat the room-temperature eggs with 200 g sugar for 8–10 minutes until pale and thick, leaving a visible ribbon when the whisk is lifted.

2. 02

   Fold in the dry ingredients and bake

   Sift the flour, cocoa and salt. Fold in with a spatula in 3 batches, then add the melted, cooled butter. Bake for 35–45 minutes until springy and a skewer comes out without raw batter. Cool completely on a rack for about 60 minutes.

3. 03

   Make the cherry filling

   Combine pitted cherries, 60 g sugar and 40 ml juice in a saucepan. Heat for 5 minutes. Mix starch with 30 ml cold juice, stir in and cook for 1–2 minutes until thick. Transfer to a wide bowl and cool completely.

4. 04

   Make the soaking syrup

   Heat the remaining 50 ml cherry juice with the remaining 40 g sugar until dissolved. Cool and add kirsch. Use a long, sharp knife to split the sponge horizontally into 3 equal layers.

5. 05

   Whip the cold cream

   Whip the very cold cream with icing sugar and vanilla to stable, soft peaks; stop before it turns grainy. Reserve about a third for coating and decorating and divide the rest between the two inner layers.

6. 06

   Assemble the layers

   Moderately soak one layer with a third of the syrup. Place part of the cream and half of the cherry filling, leaving edges for stability. Repeat with the second layer, cover with the third, and use any remaining syrup without over-saturating.

7. 07

   Garnish with the same ingredients

   Cover top and sides with reserved cream, some dollops. Grate or shave dark chocolate over the cake, distribute it on the cake. Add fresh cherries from the ingredient list, washed and dried.

8. 08

   Chill before serving

   Refrigerate the cake for at least 4 hours, keeping it cold until serving. Slice with a long knife, wiping between portions. Nuts, mint, other berries, and chocolate glaze are not included in this recipe.