Description
This Perfect Chocolatey Black Forest Cake features a light and fluffy chocolate genoise sponge layered with a luscious cherry syrup, Chantilly whipped cream, chopped cherries, and a smooth chocolate ganache. The cake is elegantly decorated with whipped cream dollops and cherries for a classic Black Forest experience, perfect for special occasions or any chocolate and cherry lover’s delight.
Ingredients
Scale
Chocolate Genoise Cake
- 8 large eggs, room temperature
- 1 cup granulated sugar (200 g)
- 1 cup all purpose flour (130 g)
- ½ cup cocoa powder (50 g)
- ½ tsp salt
- 2 tsp baking powder
Cherries and Syrup
- 2 cans or jars (14 oz each) pitted cherries in syrup (mix of dark sweet cherries and maraschino cherries)
Chantilly Whipped Cream
- 3 cups heavy whipping cream, chilled (720 g)
- ¼ cup sugar (50 g)
- 1 tsp vanilla extract
- ⅛ tsp salt
Ganache
- 240 g semisweet chocolate (or mix of dark and milk chocolate)
- 1 cup heavy cream (240 g)
Instructions
- Preheat and prepare pans: Preheat your oven to 350 degrees Fahrenheit (conventional, no fan). Line four 8-inch round cake pans with parchment paper; do not grease the pans.
- Whisk eggs and sugar: In a stand mixer fitted with a whisk attachment, whisk the eggs and sugar on medium-high speed for 5-7 minutes until the mixture is pale, fluffy, and nearly triples in volume. This step is crucial for a light sponge.
- Sift and fold dry ingredients: Sift the flour, cocoa powder, baking powder, and salt together. Gently fold these dry ingredients into the egg mixture with a rubber spatula, taking care not to deflate the batter. Stop folding when no streaks remain.
- Divide batter and bake: Evenly divide the batter into the prepared pans and spread it carefully. Bake for 12 minutes, or until a toothpick inserted comes out clean. Avoid overbaking to keep the cake moist.
- Cool the cakes: Allow cakes to cool in their pans for 20 minutes before removing. Let them cool completely on a wire rack while preparing other components.
- Prepare cherry syrup and filling: Drain the cherries, reserving all the syrup in a saucepan. Set aside a handful of whole cherries for decoration and roughly chop the rest. Simmer the syrup for 3-5 minutes to slightly reduce, then cool fully.
- Make Chantilly whipped cream: In a chilled bowl, whisk the heavy cream, sugar, salt, and vanilla on medium-high speed until medium peaks form. The cream should hold its shape but remain smooth and not grainy.
- Prepare ganache: Combine chocolate and cream in a microwave-safe bowl. Heat in 20-second increments, stirring between until melted and smooth. Cool at room temperature for 10-15 minutes.
- Assemble the cake: Place one cake layer upside down on a serving stand. Brush generously with cherry syrup. Spread a thick layer of whipped cream, then add a third of chopped cherries, pressing gently into the cream. Drizzle 2-3 tablespoons ganache on top. Repeat with next two layers.
- Frost and chill: Top with the last cake layer, brush with syrup, and frost the entire cake with remaining whipped cream. Chill in the refrigerator for 15 minutes.
- Decorate with ganache drip: Warm ganache until runny but not hot. Pour it over the chilled cake, spreading quickly with an offset spatula to create drips down the sides.
- Final decoration: Optionally pipe whipped cream dollops around the edges, topping each with a reserved cherry. Sprinkle chocolate shavings or grated chocolate over the cake.
- Serve: Slice and enjoy this decadent Black Forest cake fresh.
Notes
- To use fresh cherries, pit 2 cups of cherries and cook with 4 tablespoons water and 4 tablespoons sugar on medium-low heat for 10 minutes until syrupy. Strain syrup to soak cake and chop cherries for filling.
- Genoise sponge can dry easily; decorate and serve the cake fresh or up to 1 day in advance for best texture.
- Store the finished cake in an airtight container in the refrigerator for up to 4 days.
- If you don't have four 8-inch pans, use three pans but avoid fewer to maintain even layers and proper baking.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430 kcal
- Sugar: 32 g
- Sodium: 100 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 145 mg
