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…
Instructions
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1
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.
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2
In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
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3
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.
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4
Sift the dry ingredients over the eggs and fold in with a spatula or whisk. Spoon the batter into the prepared pans.
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5
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.
