Easy Black Forest Cake Recipe
Servings: 12 portions
Calories: 377kcal
Let’s solve the cake problem for any anniversary today with this easy black forest cake recipe which, although I have simplified it a lot, is particularly delicious with lots of fresh cream and cherries.
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Equipment
- 1 springform cake pan
- 1 bowl
- 1 mixing bowl
Ingredients
From Sponge Cake
- 6 pieces eggs large size
- 200 g sugar granulated
- 50 g butter melted, unsalted
- 1 teaspoon vanilla extract
- 150 g wheat flour self rising
- 45 g cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon sea salt
For Filling
- 600 ml fresh double cream
- 4 tablespoon icing sugar
- 300 ml cherry juice from jar
- 2 tablespoon icing sugar
- 2 tablespoon cherry syrup
- 500 g sour cherry from jar
For Decoration
- 50 g chocolate flakes
- 10 pieces cherryes
Instructions
- Break the eggs in a bowl, add the sugar, melted butter and vanilla extract. Using a hand mixer, mix the ingredients, 2-3 minutes, until the sugar is incorporated and we will obtain a homogeneous pale yellow paste.
- In another bowl mix wheat flour, cocoa powder, baking powder and salt with a fork or egg beaten. Sift this flour mixture through a sieve in the bowl with the egg cream. Mix lightly with the egg beaten until all the flour is incorporated and we get a fluid and homogeneous batter.
- Pour this composition into a springform baking dish in which we placed on its bottom baking paper to be easier to remove after baking.
- Preheat the oven to 180 degrees and introduce the springform baking tin. Bake for 25-30 minutes depending on the oven used. It is better to do a test after 25 minutes, inserting a toothpick in the middle of the sponge cake and if it comes out dry it means that the sponge cake is baked. Let the sponge cake cool to room temperature.
- In a bowl put the whole amount of double cream and vanilla essence. Start mixing with an electric mixer for about a minute after which we add the powdered sugar and continue to mix until we get a firm foam.
- Strain the sour cherry compote through a sieve separating the fruits from its juice. If the cherries are without seeds, we will use them as such if not then we will remove the seeds manually. In the remaining juice, we will dissolve two tablespoons of powdered sugar and will add two tablespoons of sour cherry syrup
- Remove the sponge cake from the springform baking tin and cut it with a serrated knife, three pieces thick. Put the first slice of the sponge cake, the one that was on top, on a cake stand. With a spoon, I will pour the prepared syrup over this sponge cake until the whole surface will be imbued.
- Over this sponge cake, we will put a third of the amount of whipped cream and spread this cream evenly over the entire surface of the sponge cake. In this whipped cream we will evenly sprinkle half of the number of cherries taking care to get everywhere.
- Over these, we will place the second slice of the sponge cake and continue the same way until we reach the third slice, over which we will just spread the last third of whipped cream.
- Sprinkle chocolate flakes on the entire surface of the cake, pressing lightly on the side with the palms to fix the chocolate flakes well in the cream. With the help of a pastry bag, put heaps of whipped cream in which place a cherry for design.
Notes
Another option, a little longer, to make sponge cake would be to separate the egg whites from the yolks and mix them separately.
The yolks with half the amount of sugar, vanilla and melted butter will be mixed well until you get a fine cream.
The egg whites will be beaten well together with the other half of the amount of sugar until you get a firm foam. After that, the two are easily incorporated with a spatula.
Don’t mix the double cream too more because will decompose and will ruin everything!
The decoration of the cake depends on the imagination and skill of each one.
Nutrition
Serving: 1grams | Calories: 377kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 195mg | Fiber: 2g | Sugar: 35g
