Black Forest Cake

Here’s a classic Black Forest Cake recipe — rich chocolate sponge, cherries and whipped cream!

Ingredients

6 large eggs

¾ cup (150 g) sugar

2 tsp vanilla extract

¾ cup (90 g) all-purpose flour

¼ cup (30 g) cornstarch

¼ cup (30 g) unsweetened cocoa powder

1 tsp baking powder

1 (14–16 oz / 400–450 g) jar or can of sour cherries, drained (keep the juice)

5 tbsp sugar

1 tbsp cornstarch

3 ½ cups (800 ml) heavy cream (35% fat)

2 tsp vanilla extract or 1 packet vanilla sugar

2 packets (about 16 g) cream stabilizer

Chocolate shavings or curls

Method

 Preheat oven to 350°F (175°C). Line the bottom of a rectangulart pan with parchment paper. Beat eggs, 150g sugar, and vanilla for 5–7 minutes until thick and pale. Sift together flour, cornstarch, cocoa, and baking powder. Gently fold into the egg mixture — do not overmix. Pour batter into the pan and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.

Combine 1 cup (250 ml) cherry juice with sugar in a small pot; bring to a boil. Mix cornstarch with 2 tbsp cold juice, stir into the hot liquid, and cook until thickened.

Add cherries and mix gently, and let cool. Beat cold heavy cream, sugar, and vanilla until soft peaks form. Add stabilizer and continue beating until stiff.

Spread cherries onto the cake. Add in the whipped cream and smooth out. Sprinkle with chocolate curls.