Black forest cake
Recipe type: Dessert
Cuisine: Germany
Prep time: 
Cook time: 
Total time: 
Serves: 1
Black forest cake with homemade Kirsch syrup.
Cake components :
  • Chocolate genoise
  • Chantilly cream / freshly whipped cream
  • Kirsch syrup
  • Brandied cherries
  • Cocoa dust, chocolate shavings and cherry cordials to decorate
Chocolate genoise
  • Unsalted butter : 3 tbsp
  • Cake flour : ¾ cup double sifted
  • Eggs : 5 large at room temperature
  • Cocoa powder (Dutch processed): ¼ cup
  • Salt : ¼ tsp
  • Sugar (granulated) : ½ cup
  • Pure Vanilla extract : 1 tsp
Chantilly cream / whipped cream
  • Heavy whipping cream/ double cream : 2 cups
  • Granulated / castor sugar : 3 tbsp
  • Vanilla extract : 1 tsp
Chocolate Genoise
  1. Preheat oven to 350 degrees F and grease a 9 inch round cake pan and line the bottom of pan with parchment paper.
  2. Melt the butter in saucepan till you see the brown specks in it. Reserve it for later use.
  3. Prepare the cake flour by adding salt and cocoa powder in it and then sift it twice.
  4. In a heatproof bowl whisk the eggs with the sugar. Warm this egg mixture by whisking continously over bain- marie, or over a saucepan of simmering water for approximately 5 minutes or until warm to the thouch. Water in the saucepan should not come to boil and do not allow the bowl to come in contact with the simering water.
  5. Remove from heat and with the help of electric hand mixer, beat the warm egg mixture initially on low speed and then slowly progress to medium high speed for around 10 minute till the mixture tripled in volume and looks pale yellow in color and reach the ribbon stage. This is very important stage and this will decide on the quality of genoise you are going to bake. Not too much beating, nor too little. Beat in the vanilla extract.
  6. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a baloon whisk. Repeat this in batches and fold it very gently till all the flour is used up and the batter barely incorporates the mixture.Take ½ cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Take care not to deflate the air bubbles in the batter. Pour the batter very gently into the prepared pan, smooth out the top. Bake for about 20 - 25 minutes or until the cake tester inserted into the center comes out clean. Cool on a cooling rack for five minute, then turn it out upside down on to the rack to cool completely.
Chantilly cream / whipped cream frosting
  1. Chill the mixing bowl and beater in the refirgeartor for 30 minute. Take out the cream from the fridge and add it to the mixing bowl. Add the sugar, vanilla extract and whip it with wire whisk on hand blender till stiff peaks appears.
Kirsch syrup
  1. Slot out the drunken cherries from the kirsch syrup, slice them and reserve for later use. Warm up the syrup slightly before using it.
Assembling the cake
  1. With the help of cake slicer, cut the chocolate genoise horizontally into two layers.
  2. Brush the bottom layer of the cake generously with the brandied cherry syrup. Spread about one cup of whipped cream evenly over the moistened genoise. Place the sliced brandied cherries evenly over the cream. You can use the fresh cherries too here.
  3. Brush the other layer of the cake geneously with the brandied cherry syrup and place on the previous one, press it slighltly to compact. Reserve one cup of cream and spread the rest of it onto the top layer evenly. Spread the remaining whipped cream on the sides of the cake, thus cover the cake completely in whipped cream.
  4. Dust the cake geneously with cocoa powder and decorate with cherry cordials or you can pipe beautiful rosettes and decorate them with fresh cherries.
  5. Shave your favourite dark chocolate and decoarte the sides of the cake with it.
  6. Refrigerate the cake for at least 4 to 5 hours before serving to develop the flavours.
Recipe by saffronstreaks at