Black Forest Cake
Ingredients
For the sponge cake:
✅ 8 eggs
✅ 200 g wheat flour
✅ 300 g sugar
✅ 50 g unsweetened cocoa powder
For the filling and decoration:
✅ Cherries (as needed)
✅ 500 ml double cream
✅ 425 g powdered sugar
✅ 300 g semisweet chocolate
✅ Cherry liqueur (or whatever you have)
✅ 1 tsp vanilla extract
Preparation
1️⃣ Prepare the sponge cake:
Beat the eggs with the sugar until the mixture reaches the letter stage (thick and fluffy).
Sift the flour and cocoa powder and fold them into the mixture with gentle, circular motions.
2️⃣ Bake:
Preheat the oven to 180°C (moderate).
Grease and flour three medium-sized cake tins.
Divide the mixture into three equal parts, pour it into the tins, and bake for 15 minutes.
Remove from the oven and let cool completely.
3️⃣ Prepare the Chantilly cream:
Beat the cream with the vanilla extract and icing sugar until stiff peaks form.
4️⃣ Assemble the cake:
Place a layer of sponge cake as the base.
Frost with cherry liqueur, add a layer of whipped cream, and sprinkle with cherries.
Repeat this process with the other two cake layers.
5️⃣ Decorate:
Cover the cake with whipped cream and decorate with cherries and chocolate sprinkles.
6️⃣ Refrigerate and serve:
Refrigerate for at least 2 hours to firm up.
Cut a slice and enjoy this spectacular dessert!
Additional Information
Prep time: 30 min
Bake time: 15 min
Refrigeration time: 2 hours
Total time: 2 hours 45 min
Yield: 10 servings
