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Black Forest Cake with Cherry (Schwarzwald Cake)
Instructions
I prepare the airy batter for the chocolate sponge – the base of a true Schwarzwald cake. Into a deep bowl I crack 6 room-temperature chicken eggs, add ½ tsp of vanillin and 2 cups of the sugar from the total amount. The temperature of the eggs is crucial – cold ones will not whip up properly.
I whip the combined ingredients thoroughly with a mixer at medium speed for at least 10 minutes – this is a critical stage. You should get a fluffy, airy egg mixture of a light cream colour that has tripled or quadrupled in volume. If the eggs are not whipped well, the sponge will not rise and will turn out as a dense "brick" instead of an airy layer. Do not skimp on whipping time – this is the foundation of success.
To the fluffy whipped egg mass I carefully add 3 tbsp of dark cocoa powder and 2 cups of sifted flour. If you like especially rich chocolate cakes, you can add a little more cocoa (4 tbsp), but do not reduce the flour. Always sift the flour – this aerates it with oxygen and makes the batter airier.
I fold the ingredients together slowly and carefully with a silicone spatula, using gentle bottom-to-top folding movements so the whipped airy mass does not deflate. I grease a 22–24 cm springform cake pan with 2 tbsp of vegetable oil and dust it with 2 tbsp of semolina (it replaces flour for dusting and gives a crisp crust). I spoon in the chocolate batter and spread it evenly over the whole pan.
I bake the chocolate sponge in an oven preheated to 180 °C for about 20–30 minutes – the exact time depends on your oven. For the first 20 minutes do not open the door, or the sponge will collapse from the change in temperature. While the sponge bakes, I prepare the cream in parallel. Into a deep bowl I put 500 g of sour cream or cream with a fat content of at least 60% (only high fat content gives the right fluffiness), pour in 1 can of condensed milk and add the remaining 1 cup of sugar.
I whip the combined ingredients with an immersion blender or mixer for 5–7 minutes at maximum speed. You should get a fairly thick, fluffy cream that does not run off the spoon. For the airiest cream texture the fat content of the sour cream must be high – low fat content gives a runny cream that will slide off the layers during assembly. Chill the cream in the fridge for 30 minutes before using.
I check that the chocolate sponge is done with a wooden toothpick in the centre of the layer – it should come out completely dry, with no traces of wet batter. If it comes out moist, bake for another 5–10 minutes. I let the finished sponge cool in the pan for 10 minutes, then remove it and cool it on a wire rack to room temperature for 30 minutes.
Once the sponge has cooled completely, I carefully cut it with a long sharp knife or a special cake-cutting thread into 3 equal layers of the same thickness (about 2–2.5 cm each). I drain the juice from 1 can of canned cherries into a separate bowl and add 2 tbsp of brandy to it – this makes a fragrant alcoholic soak. I soak the first layer generously with ½ of the juice (3–4 tbsp), then spread cream generously on top and lay out an even layer of pitted cherries.
On the cream-covered base I place the middle layer, soak it with the rest of the juice with brandy, spread cream generously and lay out another layer of cherries. On top I carefully place the third, top layer, pressing it lightly with my palm to make the structure firm. I also soak the top layer with a little juice (if any is left).
I coat the homemade cake thoroughly on all sides (top and sides) with the remaining cream using a cake spatula – a perfectly smooth surface gives it a professional look. If little cream is left, spread it in a thin layer.
I grate a bar of dark chocolate (100 g) on a coarse grater right over the cake – this gives the characteristic chocolate shavings "like forest soil", which is exactly what gave the cake the name "Black Forest". I sprinkle the cake generously with the chocolate crumbs on all sides – the top and sides should be fully covered. This is the classic, characteristic feature of a Schwarzwald cake.
I decorate the finished cake with fresh berries – whole pitted cherries, sweet cherries or strawberries, depending on the season. I always let the homemade Black Forest cake soak for at least 1 hour in the fridge (2–3 hours is even better) before serving it to guests. During this time the layers soak up the juice and cream, and the flavours come together in perfect harmony.
Tips
- 1
Whip the eggs for at least 10 minutes at medium mixer speed – the fluffiness and airiness of the chocolate sponge depend directly on this. Under-whipped eggs will give a dense, heavy layer.
- 2
Always sift the flour through a fine sieve before adding it – this makes the batter airier thanks to the added oxygen. Sifting also removes any lumps and stray particles.
- 3
The fat content of the sour cream or cream for the cream should be at least 60% – otherwise the cream will turn out runny and slide off the layers during assembly. This is the homemade professional secret of an airy cream.
- 4
Be sure to let the cake soak for at least 1 hour in the fridge, and ideally 2–3 hours – over this time the flavour becomes deeper and richer, the layers absorb the juice and cream, and the aromas come together.
FAQ
Can I use fresh cherries instead of canned? +
Yes, fresh cherries are even preferable in terms of flavour. Remove all the pits from 500 g of fresh cherries (use a special pitter or a pin) and wait 1 hour for the berries to release their juice – use this juice to soak the layers instead of the juice from canned cherries. Add 3–4 tbsp of sugar and 2 tbsp of brandy to the fresh juice and you get a perfect homemade soak. Fresh cherries give a brighter berry flavour and a characteristic tartness that balances the sweetness of the cream beautifully. For the winter season, pitted frozen cherries work very well.
What can replace the brandy in the Black Forest cake recipe? +
The classic replacement for brandy is Kirschwasser cherry liqueur (it is exactly what is used in the original German recipe), dark rum (2 tbsp, a bright caramel accent), cherry liqueur (2 tbsp, which intensifies the cherry flavour), brandy or whisky. For a non-alcoholic version, simply soak the layers with cherry juice plus 1 tsp of vanilla extract – the flavour will be milder but more aromatic. For a children's version, leave out the alcohol entirely and use a double portion of juice – the cake will suit a family celebration. The homemade version adapts easily.
How long does the Black Forest cake keep in the fridge? +
In the fridge, covered with a lid or cling film, the cake keeps for up to 3–4 days without losing quality. Over time it becomes even tastier as it soaks up more juice and cream – the peak of flavour is on the second day after making it. I do not recommend freezing the cake – sour-cream-based cream will separate when thawed, and the cherries will release extra juice that ruins the structure. The chocolate layers can be frozen separately for up to 2 months – handy for preparing the cake ahead of a celebration. Assemble the cake one day before serving.
Why did the sponge turn out flat and fail to rise? +
There are three main reasons: the eggs were under-whipped (whip for at least 10 minutes at medium speed to a fluffy foam, tripled or quadrupled in volume); the flour was folded in too vigorously (vigorous movements knock the air out of the fluffy mass, so fold only with gentle bottom-to-top movements); or the oven door was opened in the first 20 minutes (a sharp change in temperature makes the sponge collapse). A cold oven can also play a part – be sure to preheat it to 180 °C before loading the pan. The quality of the eggs matters too – old eggs whip up worse, so use fresh ones or eggs no more than 2 weeks from the production date.
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