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Black Forest Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is an easy and delicious version of an old favourite. It seems like a lot of steps but none of them are difficult, it just takes time.

This is an easy and delicious version of an old favourite. It seems like a lot of steps but none of them are difficult, it just takes time.

Ingredients

Serves: 8 greedy people

Metric Cups
  • 150 grams dark cooking chocolate
  • 150 grams butter (soft)
  • 150 grams caster sugar
  • 6 eggs (separated)
  • 150 grams self-raising flour
  • 1 pinch of salt
  • 250 millilitres cream
  • 1 tablespoon caster sugar (extra)
  • cherries
  • 2½ tablespoons cornflour
  • 750 grams dried sour cherries (jar)
  • 100 grams caster sugar
  • 30 millilitres amaretto liqueur (or Kirsch, Cointreau, Ganache)
  • 375 grams dark chocolate (roughly chopped)
  • 250 millilitres cream
  • 5⅓ ounces dark cooking chocolate
  • 5⅓ ounces butter (soft)
  • 5⅓ ounces superfine sugar
  • 6 eggs (separated)
  • 5⅓ ounces self-raising flour
  • 1 pinch of salt
  • 9 fluid ounce cream
  • 1 tablespoon superfine sugar (extra)
  • cherries
  • 2½ tablespoons cornstarch
  • 26½ ounces dried sour cherries (jar)
  • 3½ ounces superfine sugar
  • 1 fluid ounce amaretto liqueur (or Kirsch, Cointreau, Ganache)
  • 13¼ ounces bittersweet chocolate (roughly chopped)
  • 9 fluid ounce cream

Method

Black Forest Cake is a community recipe submitted by FionaS and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 170C
  • Gently melt the chocolate in a microwave or over a double boiler
  • In a bowl, combine the melted chocolate with the soft butter and beat until creamy
  • Slowly and gradually beat in the sugar and egg yolks (adding one at a time)
  • Fold in the sifted flour
  • Beat the whites until stiff with a pinch of salt and very gently fold through the mixture
  • Pour into a lined and greased 26cm spring-form tin
  • Bake for 40-50 minutes or until a skewer comes out clean
  • Remove from the oven and allow to cool
  • Mix the cornflour with enough cherry juice to make a paste
  • Combine the rest of the juice with the cornflour paste and put into a saucepan with the desired amount of sugar
  • Cook, stirring, until it boils and thickens
  • Add the cherries and liqueur, remove from heat and allow to cool
  • Gently heat the chocolate and cream in a saucepan, stirring constantly until the chocolate has melted and the mixture is smooth
  • Do not let it boil
  • Pour into a bowl and allow the ganache to cool until you have the right consistency, i.e. thin enough to pour but thick enough so it stays on the cake. It's about right at room temperature
  • Whip the 250ml cream with the 1 tablespoon extra castor sugar until thick
  • Cut the cake into 3, horizontally
  • Sprinkle the bottom layer with a little extra liqueur and spread over cream and then the cherry mixture
  • Repeat with the remaining layers and pour over the ganache and allow to set before cutting
  • Preheat oven to 170C
  • Gently melt the chocolate in a microwave or over a double boiler
  • In a bowl, combine the melted chocolate with the soft butter and beat until creamy
  • Slowly and gradually beat in the sugar and egg yolks (adding one at a time)
  • Fold in the sifted flour
  • Beat the whites until stiff with a pinch of salt and very gently fold through the mixture
  • Pour into a lined and greased 26cm spring-form tin
  • Bake for 40-50 minutes or until a skewer comes out clean
  • Remove from the oven and allow to cool
  • Mix the cornstarch with enough cherry juice to make a paste
  • Combine the rest of the juice with the cornstarch paste and put into a saucepan with the desired amount of sugar
  • Cook, stirring, until it boils and thickens
  • Add the cherries and liqueur, remove from heat and allow to cool
  • Gently heat the chocolate and cream in a saucepan, stirring constantly until the chocolate has melted and the mixture is smooth
  • Do not let it boil
  • Pour into a bowl and allow the ganache to cool until you have the right consistency, i.e. thin enough to pour but thick enough so it stays on the cake. It's about right at room temperature
  • Whip the 250ml cream with the 1 tablespoon extra castor sugar until thick
  • Cut the cake into 3, horizontally
  • Sprinkle the bottom layer with a little extra liqueur and spread over cream and then the cherry mixture
  • Repeat with the remaining layers and pour over the ganache and allow to set before cutting
  • Tell us what you think

    What 2 Others have said

    • I agree with the other comment, I think this recipe needs to be re-edited because some things in the recipe weren't clear. I opted to use some cherry jam on the cake instead of the cherry/kirsch syrup. Overall the cake tasted really good, the ganache makes it that extra bit more indulgent

      Posted by BrandyAlexander on 26th December 2015
    • Great cake - recipe is a tad unclear with some of the ingredients. Which chocolate is for the cake and which one for the ganache? Also there is mention of cherries (assume fresh?) and sour cherries. Were both to be added to the cherry sauce or is one for dressing the cake seperately? tks

      Posted by Bakemonster on 22nd November 2012
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