Name: Best black forest cake recipe
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 10
Cuisine: german
Ingredients: 6 eggs; 1 cup caster sugar; 1 tsp vanilla extract; 150g self-raising flour; 50g cornflour; 35g Dutch process cocoa powder; 750ml thickened cream; 135g icing sugar mixture; 80ml kirsch or sour cherry juice; 120g drained pitted morello cherries; 100g dark chocolate, coarsely grated; 10 drained maraschino cherries, pat dried

by Amira Georgy Last updated on 06/15/2023

The perfect make-ahead cake, this classic German torte tastes better as it sits as it allows the flavours to meld together. Always store the cake in the fridge until ready to serve. - Amira Georgy

Ingredients

6 eggs
1 cup caster sugar
1 tsp vanilla extract
150g self-raising flour
50g cornflour
35g Dutch process cocoa powder
750ml thickened cream
135g icing sugar mixture
80ml kirsch or sour cherry juice
120g drained pitted morello cherries
100g dark chocolate, coarsely grated
10 drained maraschino cherries, pat dried

Method

Step 1

Preheat oven to 180C/160C fan-forced. Grease two 20cm round cake pans. Line bases and sides with baking paper.
Step 2

Use a stand mixer with the whisk attachment to beat eggs for 8-10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved. Add vanilla and sift over flours and cocoa, then fold until just combined
Step 3

Divide mixture among cake pans and bake for 25 minutes or until the surfaces are dry and the cake springs back when lightly touched. Turn cakes immediately onto wire racks and cool completely.
Step 4

Use a stand mixer with the whisk attachment to beat cream in a large bowl until soft peaks form. Add icing sugar and beat until firm peaks just form.
Step 5

Split cakes horizontally. Spread 1 tbsp cream in the centre of a large serving plate (this will help stabilise the cake). Place one cake layer on serving plate, cut-side up, and brush with 1 tbsp kirsch, then spread with ¾ cup cream and top with ¼ cup morello cherries. Repeat layering twice more. Brush cut-side of remaining cake layer with remaining kirsch and place on top of cherries, cut-side down.
Step 6

Reserve 1 cup of the remaining cream. Spread top and sides of cake with remaining cream. Sprinkle sides with three-quarters of the grated chocolate.
Step 7

Sprinkle the centre of the top of the cake with remaining grated chocolate. Place reserved cream in a piping bag fitted with a 1mm star nozzle. Pipe 10 roses on top of cake and top with maraschino cherries. Place in the fridge for 1 hour before serving.