Black forest cake classic with black forest cherry

10 servings
1 day

How to make a classic Black Forest cherry cake? The first step is to make a chocolate sponge. Prepare everything you need for him. Sift the flour and starch through a sieve to saturate with oxygen. Take natural cocoa, without adding sugar. I also sift cocoa through a sieve. There are lumps in it, which then do not dissolve in the dough. Melt the butter.

To make the biscuit, combine the eggs with the sugar and place in a water bath. Stirring constantly, bring to a temperature of 43 degrees (the mixture should be a little warmer than body temperature).

Then remove the bowl from the heat and whisk the eggs with the sugar into a puffy and airy foam. At the same time, the mass will increase greatly in size.

Stir in flour, starch, cocoa and soda by hand, whisk. Stir everything gently, from the bottom up, so that the dough remains fluffy. Focus on the consistency of the dough, because the flour can leave you with more or less than mine. The dough should be moderately liquid, not cool.

Add the melted butter a little bit and stir it into the dough.

For baking, take a detachable 18-20 cm form. Cover the bottom of the form with parchment and clamp it with flanges. Pour the finished dough into the tin. Twist the form with the dough a little one way. This is necessary so that the dough is distributed more evenly and does not rise on a slide when baking. Place the dough in an oven preheated to 180 degrees for 45-60 minutes. Navigate your oven.

Biscuit readiness can be checked by piercing it with a wooden skewer. If it stays dry, then the biscuit is ready. The finished biscuit will spring a little when pressed. Remove the biscuit from the tin, cool, wrap in cling film and place in the fridge overnight to rest. Such a biscuit will be easier to cut. Cut the deposited biscuit into 3 cakes.

Take cherries and sugar to make the cherry filling.

Bring the cherry and sugar to the boil and boil for 3-4 minutes. Then cool down. Tip back into a colander. The cherries will go for the cake, and soak the sponge cake with the remaining juice.

To make the cream, combine the cream, 33-35% fat with powdered sugar and whisk until fluffy, stable cream. Separate 1/3 of the garnish cream. And in the remaining cream, stir in the cocoa.

Rinse the soaked biscuit cakes with cream and put cherry berries in the filling.

Collect the cake.

To decorate, you can grate chocolate or make chocolate chips. To do this, place the chocolate in the microwave for 5-7 seconds. Chips are easily made with a knife to clean vegetables. Chocolate may need several heating approaches. It shouldn't melt. But the knife must walk smoothly along it.

Coat the cake a little with deposited cream on the sides. Then sprinkle the sides with chocolate. Decorate the top with cream caps and cocktail cherries, and fill the cent with chocolate curls. Refrigerate the finished cake for a few hours to freeze and soak well.

Have a nice tea party!