Black Forest cake, known in German as Schwarzwälder Kirschtorte, literally “Black Forest cherry cake,” is a German pastry consisting of cocoa sponge cake soaked in kirsch, then filled with whipped cream and cherries. It is covered with whipped cream and decorated with chocolate shavings.
Here I offer you a revisited version in the shape of a spiral. Try this version for a change from the traditional one!
Composition of the Black Forest cake
- Cocoa sponge cake
- Sour cherry compote
- Whipped cream
- Fresh cherries or sour cherries
- Chocolate shavings
Ingredients & Instructions
For the Sponge Cake
Prep Time: 15 minutes
Backing Time: 7 minutes
Serves: 1 baking sheet measuring 11.8×15.7 inches (30×40 cm)
- 4 eggs
- 3.7 oz caster sugar (105 g)
- 1.7 oz flour (50 g)
- 4 tablespoons cocoa powder
Preheat the oven to 428 °F (220 °C). Place a sheet of lightly greased parchment paper on a baking sheet.
In the bowl of a food processor, whisk two whole eggs with 1.4 oz (40 g) caster sugar until the mixture turns pale.
Separate the remaining two eggs, add the two yolks to the food processor bowl and set aside the two whites. Whisk the eggs again for one minute, then add 1.4 oz (40 g) caster sugar to the food processor bowl and whisk the mixture vigorously until it turns pale and triples in volume.
Beat the two egg whites until stiff, gradually adding the remaining 0.8 oz (25 g) of powdered sugar.
Gently fold the beaten egg whites into the previous mixture with a spatula.
Sift the flour and gently fold it in with a spatula.
Pour the sponge cake mixture onto the baking sheet and smooth the surface with a spatula.
Bake the sponge cake in the oven for 7 minutes. It should be golden brown and not stick to your finger.
When you take it out of the oven, let the sponge cake cool slightly, then carefully remove the parchment paper.
Sour cherry compote
- 14 oz cherries or sour cherries in syrup (set aside the rest for decoration) (400 g)
Heat the cherries/sour cherries in a saucepan.
Purée and leave to cool completely.
Spread the cherry/sour cherry compote evenly over the sponge cake.
Chantilly
- 9.5 oz heavy cream (270 g)
- 1.7 oz powdered sugar (50 g)
Whip the cream and sugar into whipped cream.
Spread 2/3 of the whipped cream over the cherry/sour cherry compote, reserving the remaining 1/3 for decoration.
Assembly
Cut 6 strips of equal size.
Take the first strip and roll it up as tightly as possible. Do the same with the other strips to form a spiral.
Finishing Touches
Pour the remaining cream over the top.
Sprinkle with a few cherries/sour cherries.
Garnish with chocolate shavings.
