Black Forest Cake

The Ultimate Guide to Perfecting Black Forest Cake: From Sponge to Cherries

Syrup Magic: Infusing Sweetness into Layers

Embark on the journey of creating the perfect syrup for your Black Forest Cake. Explore the harmonious blend of sour cherry syrup, warm water, and sugar. Learn the art of infusing sweetness into each layer, adding depth and flavor to this classic delight.

Sponge Mastery: Crafting Layers of Decadence

Delve into the art of crafting the sponge layers that form the foundation of your Black Forest Cake. Uncover the secrets of whipping eggs and sugar into a luscious base, enhanced with vanillins, seed oil, and a blend of flour, baking powder, and cocoa. Master the baking process for perfect layers that embody decadence.

Whipped Cream Elegance: Pillowy Perfection

Explore the realm of whipped cream elegance as you create the pillowy perfection that crowns your cake. Discover the interplay of heavy cream, vanilla, and icing sugar, transformed into a heavenly whipped cream. Unleash your creativity in achieving the ideal consistency for a delightful finishing touch.

Assembly Artistry: Layering, Soaking, and Decorating

Embark on the final act of assembling your Black Forest masterpiece. Uncover the step-by-step process of layering sponge cake, soaking each layer with syrup, and adding whipped cream and sour cherries. Learn the artistry of covering sides with grated chocolate couverture and adorning the top with sweet cherries, creating a visual and flavorful symphony.

Black Forest Cake

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GermanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

650

kcal

Total time

45

minutes

Immerse yourself in the art of creating the perfect Black Forest Cake with our comprehensive guide. From crafting sponge layers to infusing sweetness with a luscious sour cherry syrup, each step is a celebration of flavors. Elevate your creation with whipped cream elegance, achieving pillowy perfection. The assembly is an artistry of layering, soaking, and decorating, resulting in a masterpiece that delights both the eyes and the palate. It’s not just a cake; it’s a symphony of indulgence and artful craftsmanship.

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Ingredients

Metric US

• For the Syrup

• 350 g 12.3 oz Sour Cherry Syrup

• 100 g 3.5 oz Water

• 100 g 3.5 oz Sugar

• For the Sponge Cake

• 9 9 Eggs

• 150 g 5.3 oz Sugar

• 2 2 Vanillins

• 30 g 1 oz Seed Oil

• 200 g 7 oz All-Purpose Flour

• 2 tsp 2 tsp Baking Powder

• 40 g 1.4 oz Cocoa Powder

• For the Whipped Cream

• 1000 ml 34 fl oz Heavy Cream

• 70 g 2.5 oz Icing Sugar

• 1 tsp 1 tsp Vanilla Extract (or 2 Vanillins)

• To Assemble

• 900 g 31.7 oz Sour Cherry Preserve

• 200 g 7 oz Couverture Chocolate

• Sweet Cherries to decorate

Recipe directions

• For the Syrup
• In a saucepan, combine the sour cherry syrup, warm water, sugar, and mix well.
• Place the saucepan over heat. When the mixture comes to a boil, turn off the heat and transfer the mixture to a bowl to cool.
• For the Sponge Cake
• In a bowl, add the eggs and sugar, and beat well with a mixer.
• Add the vanillins, seed oil, and beat with the mixer for one minute.
• Sift the flour along with the baking powder and cocoa powder into the bowl, and stir with a spatula.
• Divide the mixture into three greased and parchment-lined 25cm baking pans. Spread the mixture evenly in each pan.
• Preheat the oven to 180 Celsius (355 F) and bake for about 10-12 minutes. If you want to make one thicker sponge cake and cut it in half, you will need 20-25 minutes of baking.
• After baking, let the sponge cake cool thoroughly.
• For the Whipped Cream
• In the mixer bowl, add the cream, vanilla, and powdered sugar. Beat until whipped cream.
• To Assemble
• Brush one sponge cake layer with syrup and soak it well.
• Then, add a layer of whipped cream and spread it.
• Add some sour cherries.
• Place the next sponge cake layer and repeat the syruping process.
• Continue with the whipped cream layer and more sour cherries.
• Finally, add the third sponge cake layer, soak it with syrup, and spread a layer of whipped cream on top.
• Cover the sides with grated chocolate couverture and garnish the top with whipped cream.
• Decorate around the edges with sweet cherries and cover the top with grated couverture.

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