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Black Forest cake


For 6 persons

  • 500 g black cherries
  • 15 cl natural Kirsch
  • 25 cl of water
  • 1 vanilla pod
  • 6 eggs
  • 100 g of sugar (for the cake) and 100 g (for the syrup)
  • 100 g of warm melted butter
  • 80g ground almonds
  • 80g flour
  • 100g dark chocolate or cocoa powder
  • 1 teaspoon baking powder
  • 1 sachet of vanilla sugar
  • 20g icing sugar
  • 40 cl liquid cream for whipped cream
  • 40 + 60 cl of fresh liquid cream for chocolate ganache
  • 10 g maple syrup
  • 40 g of dark chocolate
  • 100 g of dark chocolate chips
  • 1 pinch of salt



Put a bowl meant for the whipped cream in a fridge.  Keep the cream meant for this preparation int the fridge until the last minute. Bowl and cream must be very cold to prepare the whipped cream.

Preparation of cherries

In a bowl macerate the cherries in Kirsch during 2 hours.

After soaking, drain the cherries and keep the juice aside.

Preparation of the cake with cocoa ( Genoese sponge with cocoa )

Preheat the oven to 180 ° C (Thermostat 6).

Melt the butter.

Separate the yolks from the egg whites.

Whisk egg yolks and sugar with mixer until the mixture gets white.

Add the melted butter and cocoa, then keep mixing.

Add flour, almond powder and baking powder (all sifted ) and a packet of vanilla sugar. Then mix until you get a smooth batter.

Whisk up egg whites until stiff by adding a pinch of salt.

Gently fold into the batter, lifting the spatula to ventilate. The dough should double in volume.

Divide the dough in 3 cake pans of the same diameter, previously buttered and floured. (Or pour the batter into a single cake tin with very high sides. Once the cake is baked and cooled, cut it in 3 equal thickness discs with a long blade)

Bake at 180 ° C for about 20 minutes ( 30 min if one big mould is used)

Plant a knife in the cake: when the blade comes out dry, the cake is cooked.

Remove the cakes from pan and let them cool on a rack.

Remove any surface crust cake with a large knife to obtain homogeneous cake bases.

The syrup:
Make a syrup by boiling water, sugar, vanilla bean on a gas stove or electric boiling top.

Then remove the syrup from the heat.

Add juice maceration once the syrup is cooled, then mix a little.

Place each sponge in a shallow dish.

Thoroughly wet all 3 Genoese sponge cakes with this syrup.

Preparation of the chocolate ganache:

Chop the chocolate.

Bring to boil 40g whipping cream and the maple syrup.

Pour the boiling mixture over the chopped chocolate and whisk.

Add remaining 60 g of cream and whip up the ganache.

Keep the ganache in the fridge.

Preparation of the Chantilly cream ( = whipped cream)

Remove the cream and the container meant for whipped cream from the fridge.

Immediately pour the cream into the container.

Whip the cream with a mixer slowly, then gradually increase the speed.

Add the icing sugar, a packet of vanilla sugar and whip up the cream.

Assembly and decoration of the Black Forest cake

Grate off a plate of dark chocolate (100g) with a peeler to get the chocolate chips.

Placing a first disc of soaked Genoese sponge cake on a large flat dish or a pastry tray to use it as a background cake

Spread with a spatula the chocolate ganache on this first disc of cake.

Cover with the second disc of sponge and soak again.

Cover with whipped cream the surface of the second disc of Genoese sponge cake

Push the Kirsch cherries into the whipped cream and over the entire surface of the cake.

Cover with the third disc of sponge cake.

Hide completely the cake with a layer of whipped cream with a spatula.

Spread chocolate chips on this layer of whipped cream and sprinkle the entire dessert with cocoa.

Decorate top of cake with some Kirsch cherries.

Place the Black Forest cake during 3 hours in the refrigerator before serving.

Enjoy the meal!