Black Forest Cake

    2 hours 15 min

    Traditional style Black Forest Cake

    10 people made this

    Serves: 10 

    • Cake
    • 140g dark chocolate (74% cocoa)
    • 75g butter
    • 6 eggs, separated
    • 800g caster sugar
    • 100g plain flour
    • 50g cornflour
    • 2 teaspoons baking powder
    • Filling
    • 800g tinned cherries (2 tins)
    • 4 tablespoons cornflour
    • 2 tablespoons caster sugar
    • 100ml Kirsch (if unable to find use rum or sherry)
    • 800ml double cream
    • 25g vanilla sugar (or icing sugar & vanilla extract)
    • 1 small tub glace cherries
    • 100g chocolate, grated or shaved

    Prep:30min  ›  Cook:45min  ›  Extra time:1hr chilling  ›  Ready in:2hr15min 

    1. Preheat oven to 180 C / Gas 4. Line a 9" (23cm) spring-form cake tin with baking parchment.
    2. Melt butter and chocolate in a dish over hot water. Whisk the egg whites until it peaks. In a separate bowl, whisk yolks and sugar until frothy. Mix in melted chocolate and butter. Add sifted flour, cornflour and baking powder, mix until combined. Gently fold in egg whites until just combined. Pour into spring-form and bake for 40-45 minutes. Cool on a wire rack.
    3. Filling: Mix cornflour and sugar with some cherry juice. Add remaining cherries and juice to a pan and boil until reduced to a pulp. Add kirsch and thicken with cornflour mixture. stir well allow to cool slightly. Should be like jam.
    4. Meanwhile take the cool sponge and enough strong thread to go 1 1/2 times round cake. Place thread around sponge 1/3 from top crossing at front, holding both ends pull thread to cut through sponge. Repeat this for another layer. You should now have 3 layers. Carefully separate them, placing the bottom layer on a plate.
    5. Soak all layers with Kirsch (underside of top). On bottom and middle layer spread over with warm jam mixture. Allow to cool and set.
    6. Whip cream and sugar until stiff. Spread 1/4 of cream on top of jam on bottom layer. Carefully place middle layer jam side up on top of bottom. Repeat with cream. Place top on cake and cover whole cake with cream, keep some cream for piping dollops. Sprinkle with chocolate shavings. Pipe a dollop for each portion around the edge and top with glace cherries.
    7. Chill until serving.

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    Reviews in English (4)


    WARNING!!! Unless you are trying to destroy your overn DO NOT USE. 800g sugar to 100g flour not a good ratio.  -  18 Aug 2012


    do not try this cake -apart from the wrong amount for the sugar (800gms) it was a total waste of 6 free range eggs!!  -  02 Sep 2011  (Review from Allrecipes AU | NZ)


    What a waste. Wish I'd seen these reviews earlier. Completely solid on top and liquid underneath. Try a different site.  -  15 Dec 2011  (Review from Allrecipes AU | NZ)