Black Forest Cake

Ingredients

• 200 g Dark Couverture Chocolate (70% cocoa, high quality for ganache and genoise)
• 500 ml Heavy Cream (Cold, divided into two portions (250 ml each))
• 30 g Cocoa Powder (Unsweetened, sifted)
• 30 ml Kirsch (Cherry Brandy) (Optional, adds authentic cherry flavor)
• 150 g Granulated Sugar (For genoise and whipped cream)
• 5 large Eggs (Room temperature)
• 80 g All-Purpose Flour (Sifted)
• 1 tsp Baking Powder
• 50 g Unsalted Butter (Melted, for genoise)
• 200 g Canned Maraschino Cherries (Drained and coarsely chopped)
• 10 Fresh Cherries (Whole, for topping)
• 100 ml Water (For cherry syrup)

Instructions

1. Prepare the Chocolate Genoise Batter

   Separate the eggs. Whisk egg yolks with half the sugar until pale and thick, fold in melted chocolate, melted butter, sifted flour, cocoa powder and baking powder. In a separate bowl, whisk egg whites with the remaining sugar to stiff peaks, then gently fold into the chocolate mixture.

   Time: PT15M

2. Bake the Genoise Layers

   Divide the batter evenly into three 20 cm round pans lined with parchment. Bake at 180 °C for 25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 5 minutes, then turn out onto a cooling rack.

   Time: PT25M

   Temperature: 180°C

3. Cool the Genoise Completely

   Allow the baked layers to cool completely (about 30 minutes) before handling them.

   Time: PT30M

4. Make Cherry Syrup

   Combine the liquid from the canned cherries, water, and kirsch in a small saucepan. Bring to a gentle simmer for 5 minutes, then remove from heat and let cool.

   Time: PT10M

5. Prepare Chocolate Whipped Ganache (Insert Cream)

   Heat 250 ml of heavy cream in the saucepan to 45‑50 °C. Meanwhile, melt 150 g of dark couverture chocolate. Pour the hot cream over the melted chocolate, add cocoa powder and kirsch, and blend until smooth. Let it sit to cool slightly, then whisk in the remaining 250 ml cold heavy cream until a thick, glossy ganache forms.

   Time: PT15M

6. Chill the Ganache

   Transfer the ganache to a bowl, cover, and refrigerate for at least 30 minutes until firm enough to pipe.

   Time: PT30M

7. Make Chocolate Whipped Cream (Icing)

   Place 250 ml of cold heavy cream, 30 g sugar, and sifted cocoa powder in a chilled mixing bowl. Using an electric mixer, whip on medium‑high speed until soft peaks form and the cream is smooth and shiny.

   Time: PT10M

8. Assemble the Cake

   Place the first genoise layer on the turntable. Brush generously with cherry syrup, spread a thin layer of whipped ganache, and scatter half of the chopped canned cherries. Repeat with the second layer, more syrup, ganache, and cherries. Top with the third layer, brush with syrup, and reserve a small amount of ganache for later gaps.

   Time: PT20M

9. Ice the Cake

   Using a spatula positioned at the 9 o’clock position, spread the chocolate whipped cream evenly over the top and sides of the assembled cake. Fill any gaps with the reserved ganache.

   Time: PT15M

10. Final Decoration

    Pipe decorative swirls of the remaining ganache on the top, then arrange fresh cherries around the perimeter. Optionally, grate a little dark chocolate for extra flair.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g