Black Forest Cake

Black Forrest Cake

Black Forest Cake


Chocolate Sponge

6 Tablespoons (84 grams) Unsalted Butter, soft

2  1/2 Tablespoons (33 grams) Vegetable Shortening

4 Tablespoons (50 grams) White Refined Sugar 1

4 Pieces Eggs yolks, large and fresh

1/2  Cup (67 grams) Cake Flour, sifted

3 Tablespoons (25 grams) Cocoa Powder, sifted

1 teaspoon Coffee powder

1 teaspoon Baking Soda, sifted

1 teaspoon Vanilla Extract or Essence

4 Pieces Egg Whites, large and fresh

3/8 Cup (83 grams) White Refined Sugar 2

Whipped Cream Frosting

2  1/8 Cups (500 ml) Heavy Whipping Cream (Double Cream)

3/4 Cup (100 grams) Confectioner’s Sugar or Powdered Sugar

1 teaspoon Vanilla Extract or Essence


12 ounce (360 ml) Cherry Filling, canned

2 Tablespoon (10 grams) Kirsch Liqueur, optional

For Decorations

Chocolate Shavings or Chocolate Vermicelli, as needed

Rosette of Whipped Cream, as needed

Maraschino Red Cherries with stem, as needed (approximately 8 pieces)

Confectioner’s Sugar or Bianca Powder, as needed, optional


Chocolate Sponge

Mise en Place:

Preheat the oven to 160°C (320°F).

Line the 8 inch cake mold with wax paper or aluminum foil. Set aside.

Combine sifted dry ingredients and mix (stir) to lighten it. Set aside.


Combine butter, shortening, vanilla extract and sugar 1 in a mixing bowl fitted with paddle attachment, and beat on medium speed until light and fully blended.

Gradually add the egg yolks, scraping side down of the bowl, and continue beating on medium speed about 3 minutes, beat on low speed, and then add dry ingredients just to incorporate, transfer on a large bowl. Set aside.

In a mixing bowl fitted with wire whisk attachment, whisk egg whites to soft peak, and gradually add the sugar and whip until medium-stiff peak.

Stir in 1/3 of the meringue onto the batter mixture to lighten it; gently fold the rest of the meringue until smooth.

Pour onto the cake mold approximately 2/3 full and bake in moderate heat about 45 minutes.

Check the sponge by inserting a toothpick or cake tester in the middle, if it comes out clean, the sponge is already baked.

Take out from the oven and cool down on a wire rack before unmolding.

Wrap loose with cling film and then refrigerate until ready to use.

Whipped Cream Frosting


In the bowl of your electric mixer or with a hand mixer, whisk whipping cream and vanilla extract to soft peak. Add sifted confectioner’s sugar until medium stiff.

Transfer on clean-dry bowl, cover with cling film and keep under refrigeration.

 Black Forrest Assembly:

Mise en Place:

Cut the chocolate sponge into 3 slices.

Prepare whipped cream.

Strain cherry filling juices about 50% of it and mix in kirsch liqueur. Set aside.


Spread a thin layer of whipped cream on top of the sliced chocolate sponge. With a pastry bag fitted with a plain tip, filled with the whipped cream, pipe a circle on the center, and then at the edge.

Fill the two spaces with the cherry filling. Sandwich with two more layers of chocolate sponge and then gently press to bind them together.

Coat cake evenly with the same whipped cream

Mask the sides with chocolate shavings or chocolate vermicelli and sprinkle the center of the cake.

Pipe a rosette of whipped cream on each portion of the cake. One rosette on each slice.

Place maraschino cherries with stem on top of the rosette cream and then dust the top with Confectioner’s Sugar or Bianca powder.


You can always use your own favorite chocolate sponge cake.

Whipped cream can be substituted with whipped topping.

If using whipped topping (non-dairy cream), add 150 grams of whipped cream in every 1 liter of whipped topping to make it creamier. Method: Whip the whipped topping to stiff peak and gradually add the whipping cream, vanilla and the confectioner’s sugar.

To stabilized heavy cream; soak 4 grams gelatin powder in 20 grams of cold water for 10 minutes and then dissolve in warm water bath. Fold in at last before using. Use at once.

You can add 1 gram of cinnamon powder to the cherry filling to add flavor.

*Black Forrest is one of the most basic cakes that I have learned from being a pastry chef but it is also one of the bestsellers. In every cake display, this cake must always be on that display chiller. Simple but definitely a bestseller!

Be brave. Take risks. Nothing can substitute experience. – Paulo Coelho


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