{"id":11180,"date":"2017-05-17T09:28:13","date_gmt":"2017-05-17T07:28:13","guid":{"rendered":"http:\/\/bake-street.com\/?p=11180\/"},"modified":"2026-04-08T12:31:08","modified_gmt":"2026-04-08T10:31:08","slug":"black-forest-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/black-forest-cake\/","title":{"rendered":"Black Forest Cake"},"content":{"rendered":"<p>I longed for the cherry season to make this <strong>Black Forest Cake<\/strong>. It is not the first time I make it&#8230; in fact on\u00a0the blog there are a couple of old recipes elaborated, more or less, following this recipe. But I really wanted to make\u00a0a Black Forest with this format.<\/p>\n<p>The more difficult? This hot weather that has arrived from one day to another and made my photo shoot a hell&#8230; Mostly because the filling is a vanilla chantilly\u00a0(more commonly known as whipped cream\u00a0with a few drops of vanilla ) and it\u00a0did not tolerate very well the 83\u00baF\u00a0that I was suffering\u00a0in my living room. I was thinking about to turn on\u00a0the air conditioning! But I restrained myself&#8230;<\/p>\n<p><!--more--><\/p>\n<p><script type=\"application\/ld+json\"> \n{ \"@context\": \"http:\/\/schema.org\/\", \"@type\": \"Recipe\", \"name\": \"Black Forest Cake\", \"image\": \"https:\/\/farm5.staticflickr.com\/4161\/33826749474_0b9543b6b9_o.jpg\", \"author\": { \"@type\":\"Person\", \"name\":\"Mrs Hudson (Eva Mart\u00ednez)\" }, \"datePublished\": \"2017-05-17\", \"description\": \"Black Forest Cake is a traditional cake. I made it with a chocolate and cherries sponge cake filled with vanilla chantilly, cherry jam and chocolate coating.\", \"prepTime\": \"PT20M\", \"cookTime\": \"PT65M\", \"totalTime\": \"PT85M\", \"recipeYield\": \"8 serves\", \"recipeIngredient\": [ \"6 oz (170 g) pastry flour\", \"0.7 oz (20 g) cocoa powder\", \"4.6 oz (130 g) sugar\", \"2 large eggs\", \"3.3 oz (95 g) unsweetened Greek yogurt\", \"2.4 oz (68 g) melted and cooled unsalted butter\", \"3 oz (85 g) cherry jam\", \"0.17 oz (5 g) baking powder\", \"pinch of salt\", \"1,75 oz (50 g) black chocolate\", \"2,8 oz (80 g) cherries\", \"chocolate coating\", \"vanilla chantilly\", \"cherry jam\", \"cherries\", \"blueberries\", \"dry meringues\", \"chopped pistachios\" ], \"recipeInstructions\": \"Mix the ingredients of the cake, pour in a mold and bake for 65 minutes. Remove from the oven and let cool. Make the vanilla chantilly. Cut the cake lengthwise and fill with vanilla chantilly and cherry jam. Cover with the other half of cake. Decorate with the chocolate coating and fruits. Serve.\" }\n<\/script>Today&#8217;s recipe is not\u00a0innovative, but I was craving to make this cake with chocolate and cherries, whipped cream\u00a0and a decoration full of fruits (and cherries!). In addition, that these sponge cakes are always very grateful and are much enjoyed at any time of the day.<\/p>\n<p><strong>To make the cake<\/strong> I followed the same recipe, slightly changed, of the <a href=\"https:\/\/bake-street.com\/en\/chocolate-banana-cake\/\" target=\"_blank\" rel=\"noopener noreferrer\">chocolate banana cake<\/a>\u00a0which I shared some time ago. I like it very much and that hump&#8230; it drives me crazy! \ud83d\ude09<\/p>\n<p><strong>The filling<\/strong>\u00a0is the only thing that you must have a little care to make\u00a0and keep it once it is out from\u00a0the fridge, if it is hot where you live, otherwise without worries. The whipped cream does\u00a0not tolerate\u00a0high temperatures (despite gelatin) and must be stored several times in the fridge\u00a0during the assembling process. Another point\u00a0is vegetable cream&#8230; it keeps perfect its shape, but I do not\u00a0like too much.<\/p>\n<h5>Other fill options?<\/h5>\n<p>This cake can look great with a slightly sweetened cheese filling, mascarpone for example, and natural cherries, a milk chocolate ganache or simply with cherry jam. Although, of course, there is also the option of not filling the cake inside and cover it only with the chocolate coating and fruits.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33868225304 small\" title=\"Black Forest Cake\" src=\"https:\/\/farm5.staticflickr.com\/4169\/33868225304_9f977ca89d_o.jpg\" alt=\"Black Forest Cake\" \/><\/div>\n<h4>BLACK FOREST\u00a0CAKE:<\/h4>\n<p><em>You will need a pan 8x4x4 inches (20.5 x10.5 x9.5 cm)<\/em><\/p>\n<p><strong>FOR THE BATTER CAKE:<\/strong><\/p>\n<ul>\n<li><strong>6 oz (170 g) pastry flour<\/strong><\/li>\n<li><strong>0,7 oz (20 g)\u00a0cocoa powder<\/strong><\/li>\n<li><strong>4,6 oz (130 g)\u00a0sugar<\/strong><\/li>\n<li><strong>2\u00a0large eggs<\/strong><\/li>\n<li><strong>3,3 oz (95 g) unsweetened Greek yogurt<\/strong><\/li>\n<li><strong>2,4 oz (68 g) melted and cooled unsalted butter<\/strong><\/li>\n<li><strong>3 oz (85 g) cherry jam<\/strong><\/li>\n<li><strong>0,17 oz (5 g) baking powder<\/strong><\/li>\n<li><strong>pinch of salt<\/strong><\/li>\n<li><strong>1,75 oz (50 g) black\u00a0chocolate cut into little squares<\/strong><\/li>\n<li><strong>2,8 oz (80 g)\u00a0cherries<\/strong><\/li>\n<\/ul>\n<p><strong>FOR THE COATING:<\/strong><\/p>\n<ul>\n<li><strong>2,1 oz (60 g) 70% black\u00a0chocolate<\/strong><\/li>\n<li><strong>1,2 oz (33 g) unsalted butter<\/strong><\/li>\n<li><strong>3\/4 tsp\u00a0Corn Syrup<\/strong><\/li>\n<\/ul>\n<p><strong>FOR THE VANILLA CHANTILLY:<\/strong><\/p>\n<ul>\n<li><strong>7 oz (200 g) cream<\/strong><\/li>\n<li><strong>1,75 oz (50 g) icing sugar<\/strong><\/li>\n<li><strong>few drops of vanilla extract<\/strong><\/li>\n<li><strong>1\/2 tsp\u00a0gelatin powder + 2\u00a0tsp water (optional)<\/strong><\/li>\n<\/ul>\n<p><strong>FOR DECORATE:<\/strong><\/p>\n<ul>\n<li><strong><a href=\"https:\/\/bake-street.com\/mermelada-de-cerezas\/\" target=\"_blank\" rel=\"noopener noreferrer\">cherry jam<\/a>*,\u00a0homemade if possible<\/strong><\/li>\n<li><strong>cherries<\/strong><\/li>\n<li><strong>blueberries<\/strong><\/li>\n<li><strong><a href=\"https:\/\/bake-street.com\/galletas-de-lemon-curd-y-cardamomo-con-merengue\/\">dried meringues<\/a>**<\/strong><\/li>\n<li><strong>chopped pistachios<\/strong><\/li>\n<\/ul>\n<p><em>*\/** You can read in the link how to make it homemade (only Spanish available)<\/em><\/p>\n<h5>Make chocolate and cherry batter.<\/h5>\n<ol>\n<li>Preheat oven at <strong>320\u00baF<\/strong>.<\/li>\n<li>Grease a pan and line with parchment, you can use non-stick spray if you prefer. Set aside.<\/li>\n<li>In a medium bowl sieve the flour along with cocoa powder, baking powder and salt, mix with a silicon spatula. Set aside.<\/li>\n<li>Wash, cut and remove\u00a0stones from\u00a0the cherries. The ideal is to cut the cherry in half and, each half, divide it into two pieces. Set aside.<\/li>\n<li>In the KA bowl or a bowl from a stand mixer mix sugar with eggs using wire whip attachment on low speed until lightly puffy.<\/li>\n<li>Add cherry jam\u00a0along with Greek yogurt\u00a0and mix again until get an homogeneous mixture.<\/li>\n<li>Change the wire whip for the flat beater and add flour.<\/li>\n<li>Pour one third from\u00a0the flour\u00a0and mix\u00a0on low speed for a few seconds. Stop, scrape down the sides of the bowl and pour other one third from the flour and repeat.\u00a0Do not over mix, <strong>only until combined<\/strong>.<\/li>\n<li>Finally, pour melted butter little by little and mix at a time.<\/li>\n<li>Cover with flour chocolate and cherries\u00a0and transfer to the batter. Mix with a silicon spatula to get a homogeneous distribution.<\/li>\n<li>Pour into the pan and bake for <strong>65 minutes<\/strong>\u00a0or until a cake tester comes clean when inserted into the center.<\/li>\n<li>Let sit\u00a0on the pan\u00a0for 3-4\u00a0minutes.<\/li>\n<li>Remove the cake from the pan and let cool completely on the racks.<\/li>\n<\/ol>\n<p><strong>NOTE:\u00a0<\/strong>It is better\u00a0to make\u00a0the sponge cake the day before to assemble it. Once it has completely cooled, wrap with film and refrigerate until the next day. This way we will cut it more easily.<\/p>\n<h5>Make vanilla\u00a0chantilly.<\/h5>\n<p>Before make whipped cream we must know:<\/p>\n<ul>\n<li>Cream must be cold 24 hours before used it.<\/li>\n<li>The bowl in which we are going to make whipped cream must be cold. I recommend to use one aluminium bowl and freeze 20 minutes before beat it.<\/li>\n<\/ul>\n<ol>\n<li>Add gelatin powder with water in a glass, mix and let hydrate\u00a05 minutes.<\/li>\n<li>Put into the microwave on high temperature for 15 seconds. Remove and let cool (it must reduce to <strong>91-95\u00baF<\/strong>) while we beat the heavy cream.<\/li>\n<li>Pour heavy cream into freeze bowl and beat with an electric mixer into slow speed.<\/li>\n<li>Once cream is becoming to form stiff peaks, add sugar little by little\u00a0stirring the whole time. Increase speed gradually but without reaches high one. Ideally use medium speed.<\/li>\n<li>Before finish to beat\u00a0the cream, add vanilla extract\u00a0along with the gelatin mixture and beat until get a perfect whipping cream. Be sure not to over-beat, otherwise cream will become lumpy and butter-like.<\/li>\n<li>Cover with plastic wrap and chill until used it.<\/li>\n<\/ol>\n<h5>Make chocolate coating.<\/h5>\n<ol>\n<li>Chop chocolate and transfer into a bowl heat-resistant along with the butter.<\/li>\n<li>Cook in a water-bath, water must not touch the base from the bowl, and let melt completely stirring from time to time.<\/li>\n<li>Remove from the heat, add Corn Syrup\u00a0and mix until combined.<\/li>\n<li>Let lightly cool before cover the cake.<\/li>\n<\/ol>\n<p><strong>NOTE:<\/strong>\u00a0Corn syrup provides a\u00a0shiny coating, if\u00a0you do not have it at home, you can omit it without problems.<\/p>\n<h5>Assemble\u00a0Black Forest Cake.<\/h5>\n<ol>\n<li>With a cake cutter, or a knife if you are handy, cut in half lengthwise.<\/li>\n<li>Fill the cake with the vanilla chantilly. At this point I recommend you transfer this\u00a0half of the sponge cake (with the whipped cream over) in the fridge for <strong>20 minutes<\/strong>. In this way the whipped cream will keep its\u00a0shape and will support very well the weight of the other half of the cake.<\/li>\n<li>Spread some cherry jam over the whipped cream, at your taste, and place on\u00a0the other half of cake.<\/li>\n<li>Place\u00a0into the fridge for <strong>20 minutes<\/strong>, so the whipped cream will get firmness.<\/li>\n<li>Pour over the cake the chocolate coating. Wait a few minutes to get solid the chocolate, not too much, and decorate with cherries, chopped pistachios and dry meringues.<\/li>\n<\/ol>\n<p><strong>PRESERVATION:<\/strong> We can store it in the refrigerator for 3-4 days.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-34710356005 small\" title=\"Black Forest Cake\" src=\"https:\/\/farm5.staticflickr.com\/4173\/34710356005_a321a7b4ae_o.jpg\" alt=\"Black Forest Cake\" \/><\/div>\n<p>How much I suffered with this <strong>Black Forest Cake<\/strong>&#8230; In its\u00a0favor, I have to say that despite the difficulty during the photo shooting; cake to the kitchen, cake to the dinning room&#8230; the end result is worth a lot. When I finished my work, I got a good piece (like 1\/4 of the cake) with an ice coffee\u00a0and this was the best part of all!<\/p>\n<p>So do not get too distracted, because if I go back to the kitchen &#8230; I do not answer for myself!<\/p>\n<p>Happy mid-week!<\/p>\n<p>Big hugs!<br \/>\nEva<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-33868240144 small\" title=\"Black Forest Cake\" src=\"https:\/\/farm5.staticflickr.com\/4158\/33868240144_54f68397bf_o.jpg\" alt=\"Black Forest Cake\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>I longed for the cherry season to make this Black Forest Cake. It is not the first time I make it&#8230; in fact on\u00a0the blog there are a couple of old recipes elaborated, more or less, following this recipe. But I really wanted to make\u00a0a Black Forest with this format. The more difficult? This hot [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":11197,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[808,798],"tags":[633,577,784,677,651],"class_list":["post-11180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-sponge-cake","tag-black-chocolate","tag-breakfast","tag-cherry","tag-cocoa-powder","tag-vanilla"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Black Forest Cake - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Black Forest Cake is a traditional cake. 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