Black Forest Cake is a very popular cake. Every bakery will have it on its list. Many people like this cake but are reluctant to make it. However, be assured that this is a very simple and easy cake to make at home. If you make it once, you will always want to make it again. You need not worry about getting the perfect sharp edges and cake finishing as the cake will be covered with chocolate curls on sides and top.
Black Forest Cake is a sandwiched cake whose based is a chocolate sponge cake. It is generally cut into four layers but can be a bit more or less. The sponge is soaked with cherry syrup. The layers of the cake are sandwiched with fresh whipped cream and pieces of fresh cherries or tinned cherries. Once the layers are stacked, the entire cake is frosted with the whipped cream and decorated with chocolate curls or shaving and cherries. Always keep the cake chilled and remove from the refrigerator 15 to 20 minutes before cutting and serving.
I had made this cake for a friend’s daughter’s birthday party order. They wanted an eggless cake and I was happy to bake for them.
Earlier, I had shared with you the recipe for eggless chocolate sponge. You can find the recipe at the below link:
I use this cake as the base for making different types of cake. I had made eggless chocolate truffle cake for my son’s birthday using this base. The eggless chocolate sponge cake is a full proof recipe and the cake comes out very soft and spongy.
Since I was making the birthday cake for around 35-40 people, I have doubled the recipe of the base and have made it in a square 9″x9″ pan.
However, for convenience, I will share the measurement for making the whipped cream and syrup for a single base cake. This will serve around 15-20 people. While making the base divide the batter into two parts and bake the cake in a square 6″ x6″ pan or a circle pan.
I like to bake two cakes. It makes it easy while cutting into layers.
I bake the base a day before the day of frosting. The base cools down and that makes it easy to cut the cake into desired layers and shapes.
I have used dried cherries for making syrup. You can use fresh, frozen or tinned cherries. I have boiled the cherries with cinnamon and lemon slice. It gives a very nice flavor and aroma to the cake.
For making whip cream: Try to use fresh heavy whipping cream. The cream should be very chilled. I put the bowl in which the cream is to be whipped and the whipping blades in the freezer for an hour before using them. This gives the cream the necessary coolness while whipping. Start whipping the cream on a slow speed for 4-5 minutes. It will start getting thicker. Add vanilla essence. Whip it again for 2 minutes. It will start forming soft to medium peaks. At this moment add icing sugar and whip it for a minute on slow speed till the sugar mixes and then whip on high speed till the mixture thickens and form stiff peaks. It will take around 3 minutes. Do not over whip the cream. Stop whipping immediately after the stiff peaks are formed. Overbeating will result in the formation of butter and the cream will start curdling.
Whipping cream in hot weather is tricky. Try to keep the whipping bowl, blades, cream as cold as possible. If while whipping the cream takes a long time to get stiff, stop beating and put the bowl back in the fridge to chill. Start whipping again once the bowl and cream are chilled again.
Making Chocolate curls: Use a thick grated or a peeler to grate or peel the chocolate bar. I have used a dark chocolate bar. You can use milk chocolate too.
Once everything is ready, cut the cakes into two halves. Start assembling the cake by soaking the layers with syrup and filling whipped cream and cherry pieces in between the layers. Once the layers are sandwiched and stacked on each other, refrigerate the cake for one hour and then cover the cake with the whipped cream and decorate with chocolate curls and cherries. In hot days, try to refrigerate the cake more to avoid the cream getting lose.
Chill the cake and remove 20-25 minutes prior to cutting. Enjoy making and eating this yummy dessert and you will want it more and more!!