Classic Black Forest Cake
The name of this sumptuous dessert hails from the German Schwarzwälder Kirschtorte (Black Forest cherry torte), a nod to the region and its signature ingredient: kirsch. We topped ours with fresh and jarred morello cherries (the dark, tart kind in a light syrup): a bittersweet mix ripe for a flavour explosion. Four layers tall and […]
Ingredients
- ¾ cup (105 g) unbleached all-purpose flour
- ½ cup (50 g) cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 6 eggs, at room temperature
- 1 cup (210 g) sugar
- 1 tsp (5 ml) vanilla extract
- ¼ cup (55 g) sugar
- 3 tbsp (25 g) cornstarch
- 1 jar (19 oz/540 ml) morello cherries, the juice and cherries separated (see note)
- 2 tbsp (30 ml) kirsch
- 3 cups (750 ml) 35% whipping cream
- 6 tbsp (50 g) icing sugar
- ½ tsp (2.5 ml) vanilla extract
- 1 ½ cups (40 g) dark chocolate curls
- A few fresh cherries (optional)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter.
- In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
- In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon.
- Sift the dry ingredients over the eggs and fold in with a spatula or whisk. Spoon the batter into the prepared pans.
- Bake for about 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Run a thin blade between the cake and the pan to unmould.
The name of this sumptuous dessert hails from the German Schwarzwälder Kirschtorte (Black Forest cherry torte), a nod to the region and its signature ingredient: kirsch. We topped ours with fresh and jarred morello cherries (the dark, tart kind in a light syrup): a bittersweet mix ripe for a flavour explosion. Four layers tall and airy as can be, this chocolate extravaganza gets its lightness from the chocolate genoise cakes, fluffed up with whisked eggs rather than baking powder.