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I think this black forest cake is one of my favourite recipes to date! It’s intense in flavour, yet light as a cloud. Consisting of soft chocolate sponge cake layers soaked in a cherry syrup, topped with a sour cherry filling, stabilised whipped cream and dark chocolate, this black forest cake will not disappoint – I PROMISE! 🙂

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Cherry Filling
▢2 cups (400 g) morello cherries - from a 680g or 700g jar with syrup removed. Save syrup for other elements of the cake.
▢3 tbsp (40 g) cherry juice - from the jar of morello cherries
▢¼ cup (50 g) white granulated sugar
▢1 tbsp (14 g) fresh lemon juice
▢2 tbsp (15 g) cornstarch - also known as cornflour in some countries
▢⅛ tsp almond essence or extract
▢⅛ tsp ground cinnamon

Cherry Syrup (for soaking cake layers)
▢⅔ cup (150 g) cherry juice - from the jar of morello cherries
▢⅛ tsp almond essence or extract - in replacement of Kirsch (see note 1 on blog post)

Chocolate Sponge Cake
▢¾ cup (90 g) all purpose flour
▢¼ cup (30 g) cornstarch
▢⅓ cup (35 g) cocoa powder - Dutch processed preferred
▢1 tsp instant coffee powder
▢¼ tsp salt
▢2 tbsp (30 g) unflavoured vegetable oil - I use canola oil
▢2 tbsp (28 g) melted unsalted butter
▢6 large eggs
▢1 cup (200 g) white granulated sugar
▢2 tsp vanilla essence/extract

Dark Chocolate (for covering sides and top of cake)
▢1 block (180 g) dark chocolate (50% dark)

Stabilised Whipped Cream
▢1 cup (225 g) mascarpone - cold
▢½ cup (60 g) icing sugar - also known as powdered or confectioners sugar
▢1 tsp vanilla essence/extract
▢3 cups (670 g) whipping cream - cold, minimum fat percentage of 34%

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) - [ Ссылка ]
Hand Mixer - [ Ссылка ]
Whisks - [ Ссылка ]
Electronic Kitchen Scale - [ Ссылка ]
Glass Mixing Bowls - [ Ссылка ]
Spatulas - [ Ссылка ]
Measuring Spoons & Cups - [ Ссылка ]
Cake Release - [ Ссылка ]
Pastry Brush - [ Ссылка ]

NICE-TO-HAVE:
KitchenAid Stand Mixer - [ Ссылка ]
Cake Stand - [ Ссылка ]
Food Processer - [ Ссылка ]
Immersion Blender - [ Ссылка ]

CAKE DECORATING ESSENTIALS:
Offset Spatula - [ Ссылка ]
Piping Bags - [ Ссылка ]
Piping Tips - [ Ссылка ]
Cake Scraper - [ Ссылка ]
Steel Turntable - [ Ссылка ]
Cake Boards - [ Ссылка ]

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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating - [ Ссылка ]
= How to Make a Professional Wedding Cake From Home - [ Ссылка ]
= Mousse Cake From Scratch: Patisserie Style - [ Ссылка ]

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