Black Forest Cake Recipe
Black forest cake is one of the wonderful cakes of German cuisine. Although German cuisine doesn't have a lot of variety and strong elements in terms of dishes, it has a considerable power when it comes to cakes. Black forest cake is also a famous cake named after the mountain region of Schwarzwälder (Black Forest) in southwestern Germany.
The sponge cake is traditionally soaked in a colorless cherry liqueur called kirsch or kirsch wasser. Whipped cream is spread between the sponge cake layers and the cooked cherry sauce is added in between as well. In countries where sour cherries are not grown, cherries are used, and raw cherries or cherries can be used instead of sour cherry sauce. Kirsch wasser may not be used in cases where it is not available, or different liqueurs may be used instead.
I also made a change in the recipe according to my own conditions. I can't find kirsch wasser either, and I don't like the taste and smell of alcohol in food and desserts. So I skipped this liquor thing and soaked the sponge cake with milk, as I always do. By the way, you can also wet it with sour cherry juice or cherry juice instead of milk.
I have shared a black forest banana cake recipe before. While sharing that recipe, I was hoping to share the original recipe as soon as possible, but it took 8-9 years to intervene. I even shared a black forest cheesecake recipe , but for some reason, I couldn't find time for the black forest cake.
The outside and top of the black forest cake is covered with grated chocolate. Whipped cream is squeezed over and decorated with cherries. Since Spain is one of the countries where sour cherries are not grown, it is not possible for me to find fresh sour cherries. Therefore, I used liqueur chocolate with cherry (a tribute to kirsch wasser) for decoration. You can also use one of the alternatives in the recipe.
Enjoy the recipe...
For sponge cake;
- 6 eggs,
- 3/4 cup of sugar,
- 1 cup of flour,
- 1/2 cup of corn starch,
- 4 tablespoons of cocoa powder.
For the whipped cream;
- 500 ml heavy cream
- 3/4 cup of powdered sugar,
- Ground vanilla with the tip of a teaspoon.
To wet the cake;
- 3/4 cup of milk.
For the edges and topping;
- 60 g of chocolate.
For the sauce;
- 500 g of cherries,
- 1/2 cup of sugar,
- 1 tablespoon of corn starch.
- For the sauce, take the sour cherries, sugar and corn starch in a sauce pan and cook on low-medium heat, stirring constantly, until it thickens,
- Set aside and wait until it cools completely,
- Separate the egg whites and yolks for the sponge cake,
- Beat the whites in a narrow and deep bowl until they reach the consistency of shaving foam,
- Add the sugar and whisk until it dissolves,
- Whisk the egg yolks in a separate bowl,
- Add the egg whites to the yolks and mix with a hand whisk,
- Sift the cocoa powder, flour and corn starch and add gradually and mix with a spatula,
- Pour the mixture into a 21 cm greased springform pan,
- Bake in a preheated oven at 180 degrees until the toothpick comes out clean,
- Remove it from the oven and wait for it to cool completely (you can keep it in the refrigerator for 3-4 days or freeze it for up to 6 months),
- For the whipped cream, beat the heavy cream in a narrow and deep bowl until it starts to thicken,
- Add sugar and vanilla and beat until thickened,
- If the sponge cake has a curvy top, cut it off,
- Divide the sponge cake into three layers,
- Take one layer on a solid serving plate and wet it with milk (you may not soak it if you are going to prepare it on the same day),
- Spread a quarter of the whipped cream on it,
- Spread half of the sauce on it,
- Place the second layer and wet it and spread a quarter of the whipped cream and spread the remaining sauce on it,
- Place the last layer and wet it,
- Cover the top and sides with the remaining whipped cream, separating a little from the remaining cream,
- Cover the edges with grated chocolate and sprinkle grated chocolate on top,
- Take the cream you have separated into a squeezing bag and squeeze it on top,
- You can place fresh sour cherries, cherries, liqueur cherry chocolate or candied cherries on the cream you squeezed.