Cakes & biscuits
Black Forest cake with sour cherries
Chocolate sponge, thickened sour cherries and whipped cream form distinct layers.
- Total time
- 150 min
- Servings / pieces
- 12
- Topic
- Cakes & biscuits
Chocolate sponge, thickened sour cherries and whipped cream form distinct layers. Cool the sponge completely before slicing; baking it the day before often makes splitting easier. This version uses cherry juice for soaking and contains no kirsch. If preferred, replace some juice with kirsch and make the alcohol content clear when serving. The assembled cake needs at least two hours in the refrigerator in addition to the preparation and baking time shown. Keep the cream cold and work steadily so the finished layers remain defined.
Method
Step by step
- 01
Whip the sponge
Line the tin base without greasing its sides. Heat oven to 175 °C conventional heat. Beat eggs, sugar and salt for eight minutes until thick and pale. Sift flour, cocoa and cornflour and fold in carefully, retaining the air.
- 02
Bake the sponge
Fill the tin and bake for about 30–35 minutes. The surface should spring back lightly; also test with a skewer. Rest ten minutes, release and cool completely. Cut horizontally into three even layers.
- 03
Thicken the cherries
Mix 25 g cornflour with four tablespoons cherry juice. Boil 200 ml juice with 30 g sugar. Stir in the slurry and boil for one minute. Fold in cherries and cool completely. Reserve remaining juice for soaking.
- 04
Layer with cream
Whip cream and icing sugar to firm peaks. Put the bottom sponge inside a ring and moisten lightly with juice. Add cherries and a thin cream layer. Add the second sponge, moisten and spread with cream. Place the final sponge on top.
- 05
Decorate and chill
Remove the ring and coat with remaining cream, reserving some for twelve rosettes. Decorate with chocolate and cherries. Refrigerate for at least two hours. Wipe the knife clean between cuts.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Cool the filling
Warm cherries collapse the cream and soak the sponge excessively. Cool in a shallow bowl, stirring occasionally. A cake ring supports assembly but does not replace a sufficiently firm, cold filling.
Whipping carefully
Start with cold cream and a cold bowl. Stop when firm peaks form; continued whipping creates buttery grains. Refrigerate the assembled cake until shortly before serving rather than leaving it in a warm room.
Kitchen questions
One more question?
Can I use frozen cherries?
Yes. Thaw and drain, counting their released juice within the measured total.
Why does the sponge crumble when split?
It may still be warm or very fresh. Cool fully and use a long serrated knife.
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