Black Forest Cake
The eternal birthday classic — chocolate sponge soaked with chocolate syrup, layered with whipped cream, glace cherries and cherry filling, masked in cream and showered with chocolate flakes.
Per serving
Ingredients
- 1 8-inch cakeChocolate sponge cake (basic chocolate cake)
- 1/2 cupChocolate soaking syrup
- 3 cupsWhipped cream
- 1/2 cupGlace cherries, chopped
- 1/4 cupCherry filling (optional)
- 1 cupChocolate flakes / curls
- 8-10Whole glace cherries (for garnish)
Method
- 1
Trim the dome off the chocolate cake to make it flat. Slice horizontally into 3 even discs.
- 2
Place the first disc on a turn-table. Brush generously with chocolate soaking syrup.
- 3
Spread a 1 cm layer of whipped cream over the soaked disc. Sprinkle half the chopped cherries and spoon over a little cherry filling if using.
- 4
Place the second disc on top, soak with syrup, layer with whipped cream and cherries again.
- 5
Top with the third disc, lightly soak the top with syrup. Mask the entire cake with whipped cream — sides and top — using a palette knife or scraper for a smooth finish.
- 6
Press chocolate flakes generously onto the sides. Pipe whipped cream rosettes on top using a star nozzle, and place a whole cherry on each rosette. Refrigerate at least 2 hours before slicing.