Black Forest Chocolate Cake
12 servings
120 minutes
The chocolate cake 'Black Forest' is the embodiment of harmony between rich cocoa sponge, sweet cherries, and delicate cream. This dessert originated in Europe and gained popularity for its refined taste and striking appearance. It combines airy sponge with chocolate shavings soaked in aromatic cherry jam and liqueur, creating a perfect balance between sweetness and a slight tartness. The whipped cream enhances the texture, making it especially tender. Decorated with fresh berries, the 'Black Forest' cake is not only a festive treat but also a symbol of refined taste. It is perfect for special occasions, delighting guests with its magnificent appearance and unforgettable flavor.
1
We make a sponge cake. Line the bottom of a 24 cm diameter springform pan with baking paper. Do not grease or sprinkle the sides (otherwise the sponge will not rise).
2
Mix cocoa with flour and sift twice.
- Cocoa: 0.7 glass
- Wheat flour: 0.7 glass
3
Preheat the oven to 170 degrees.
4
Separate the yolks from the whites.
- Chicken egg: 7 pieces
5
Whisk the egg whites with a mixer on low speed for 2 minutes until fluffy.
6
Gradually increase the mixer speed and add sugar by the spoonful.
- Sugar: 2 glasss
7
Increase the mixer speed to the highest setting and beat the egg whites for another 2-3 minutes until the foam is stiff and glossy.
8
Continue whisking and gradually add the yolks.
- Chicken egg: 7 pieces
9
Add cocoa with flour (preferably in three portions) and gently mix with the whipped mass, trying not to let the whipped foam fall. The less foam falls, the higher and fluffier the biscuit will be.
- Cocoa: 0.7 glass
- Wheat flour: 0.7 glass
10
Pour the prepared dough into the baking form and place it in the preheated oven.
11
Bake for 35-40 minutes until the inserted stick comes out dry.
12
Immediately after baking, take out the sponge cake and quickly drop it on the table. This helps the sponge cake not to fall but instead become even fluffier and airier.
13
Cool it down.
14
Mix the jam with the liqueur, and pit the cherries.
- Cherry jam: 340 g
- Cherry liqueur: 3 teaspoons
- Pitted cherries: 700 g
15
If available, thaw the frozen cherries.
16
Separate the edges of the biscuit from the ring, place the cake upside down on a countertop lined with baking paper.
17
Remove the paper from the sponge cake and carefully cut it into three layers using a sharp knife.
18
Whipped cream. In a small saucepan, bring 0.5 cup of water to a boil, remove from heat, add gelatin and stir until fully dissolved.
- Gelatin: 2 teaspoons
19
Cool it down.
20
Whip very cold sour cream with sugar until stiff peaks form.
- Sour cream 30%: 750 g
- Sugar: 2 glasss
21
Beat with a mixer using cooled but still liquid gelatin.
22
Place the first sponge cake layer on the table, set aside 2 tablespoons of jam, and divide the rest into two parts.
23
Spread half of the jam on the sponge cake, add half of the berries, and cover with 1/3 of the whipped cream.
24
Cover with the second layer, repeat: jam, berries, and 1/3 whipped cream.
25
Cover with the last, third biscuit, spread with the reserved 2 tablespoons of jam, whipped sour cream, and grated dark chocolate.
- Cherry jam: 340 g
- Sour cream 30%: 750 g
- Pitted cherries: 700 g
26
Decorate with fresh cherries or sweet cherries. Place in the refrigerator to cool completely.