Black Forest Cake — Pastry Classic


The black forest cake is a pastry classic, a delicious and very scenic cake, originally from Germany. You can cook it yourself if you follow our recipe!

Black Forest Cake — Pastry Classic

Posted by recipes.cafe


The black forest cake is a pastry classic, a delicious and very scenic cake, originally from Germany. You can cook it yourself if you follow our recipe!

Black Forest Cake


  • 505 calories per serving
  • Difficulty: medium
  • Preparation: 120 min
  • Cooking: 60 min
  • Serves: 15 people
  • Cost: medium




The black forest cake is a pastry classic, a delicious and very scenic cake, originally from Germany. Prepared with a chocolate base and stuffed with tasty chantilly cream, the black forest cake is a real delight not only for the stomach but also for the eyes, because inside it hides a heart formed by soft layers embellished with cherries and kirsch. The exterior is covered with a cascade of dark chocolate curls, and on the surface, there are small tufts of cream topped with cherries, a final touch to complete this symphony of flavors. Try our version of the black forest cake, and you will be won over by the extraordinary taste of this dessert!




Ingredients for the base:


  • Medium-sized eggs 6
  • Flour ½ cup + 2 tbsp
  • Dark chocolate ¾ cup
  • Butter ¼ cup + 1 tbsp
  • Sugar ¾ cup + 1 tbsp
  • Corn starch ¼ cup + 3 tbsp
  • Baking powder 1 sachet


For the stuffing:


  • Boiled cherries 1lb
  • Sugar ¼ cup + 2 tbsp
  • Kirsch ¼ cup + 1 tbsp


For the chantilly cream:


  • Fresh liquid cream
  • Icing sugar ½ cup + 1 tbsp


For sealing:


  • Cherries
  • Dark chocolate flakes
  • Dark chocolate curls




How to prepare the black forest cake


To prepare the black forest cake, start with the chocolate base. Chop the dark chocolate rather coarsely and melt it in a water bath, taking care that the bastardella does not touch the water below. When the chocolate is completely melted, add the butter, melt it completely, stirring with a wooden spoon, then let it cool.


In the meantime, put the egg yolks in a mixer together with half of the granulated sugar, then whisk until the mixture is light and frothy. Pour the now-warm chocolate mixture into the bowl of the mixer.


Once a uniform mixture is obtained, sift the flour, corn starch, yeast, and add them little by little, always with the mixer in action, at low speed, until obtaining a smooth and compact mixture. At this point, start whipping the egg whites until stiff, adding the rest of the sugar only when they are already white and frothy.


Then incorporate them into the chocolate mixture little by little: initially add a couple of spoons and mix to soften the chocolate mass, then continue to add the remaining egg whites mixing from bottom to top so as not to dismantle it. Continue doing that until a smooth, lump-free, and frothy mixture is obtained. Grease and flour cake tin and pour the dough you have prepared into it.


Make the surface flat with a spatula and bake in a preheated oven at 350F for 50 minutes (or 320 for 40 minutes in a fan oven). To check the state, make a toothpick test: if you take it out completely dry, the cake is cooked, otherwise, you will have to prepare it for a few minutes more. When it is ready, take it out of the oven, let it rest for 5 minutes and then remove it from the mold, placing it on a plate or a wire rack. In the meantime, prepare the cherries, pit them, and put in a large non-stick pan. Pour in the sugar and the kirsch. Let them jump for a few minutes: the cherries need to release the syrup.


Let them cool, then strain them so as to separate the juice and divide the cherries and the sauce into two equal parts that will serve to fill the two layers of the cake. As soon as the cake is cold, cut it into three disks of the same thickness. Once finished, move on to assemble the black forest cake.


Take the first disk and place it on a rather large serving dish, then sprinkle it with part of the cherry syrup that you have kept aside, then put part of the cherries on the surface. Then prepare the cream chantilly, whipping it together with the icing sugar. Once a foamy compound is obtained, pour 1/3 of it onto the first layer, level with a spatula, and cover with the second disk. Then continue with the second layer, pour the syrup and then the cherries, and finally another layer of cream that you will level in the same way.


Cover with the last disk, then completely cover the sides and the surface with the cream; keep aside a couple of spoons that you will need for the final decoration.


Once finished, with the help of a spoon, stick the chocolate curls along the external circumference. Soften the dark chocolate slightly in the microwave, 3-4 seconds will be enough and grate it with a vegetable peeler to obtain curls.


Spread them on the surface of the cake, leaving a small space from the edge. Put the chantilly cream in a sac-à-poche with starry nozzle and decorate the side of the cake with pretty tufts. On each, you have to put a whole cherry. Once completed, let the black forest cake harden for half an hour in the refrigerator before serving.




You can store the black forest cake for a maximum of 3 days in the refrigerator under a glass bell. Freezing the garnished cake is not recommended, while the base can be frozen.




One of the basic ingredients of the black forest cake is cherry. If you prepare this cake in the season in which they ripen, you can use the fresh ones; in case the cherries are not in season, you can also use black cherries or cherries in syrup. Furthermore, if you prefer, you can flavor the cream with kirsch or maraschino.


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