Black Forest Cake

Black Forest Cake

  • Preparation 55 min
  • Cooking 30 min
  • Chilling 2 h
  • Servings 10

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.

Featured in RICARDO Magazine (WINTER 2016)

Categories

Ingredients

  • Chocolate Genoise Cakes

    • 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
  • Cherry Mixture

    • 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
  • Filling

    • 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)

Preparation

  • Chocolate Genoise Cakes

  • Cherry Mixture

  • Assembly

Note from Ricardo

Morello cherries in syrup are available at grocery stores across the country and at Middle Eastern specialty stores. They are not to be confused with canned Bing cherries.

Personal Note