Cakes/ Lovechocolate/ Uncategorized

Black forest cake done my way


Done my way it could not mean anything more than with chocolate extra 🙂 The black forest cake disputes the position of my favorite cake along with the Sacher cake (so to be traditional) Being this cake so important to me, it had already taken too long to be posted on the blog. But you know what they say, you must wait for good things to come! This recipe has my personal touch, since I got the feeling that just a layer cake with cream and cherries would not be yummy enough. So I decided to add a little chocolate fudge. And also, unlike the original German recipe, I have used fresh cherries and not can cherries, which I believe give a much more strong  flavor. Let’s go for it, right?


Today I write to you with great enthusiasm, I know that this weather doesn’t really call for baking, but for special occasions there are no excuses. I did this on a special day, it was the cake I prepared to bring on my last day of work before leaving the company I was in. You know that in Germany anything is celebrated with cakes, although quitting your job is not a reason for celebration for the company, for me if it was because I really needed it. And I am writing you today with great enthusiasm because I have been working for a week in my new job. I am very excited, very happy to be part of what I think may be the coolest company in the world (yes, yes I do not exaggerate). I have not felt that motivation for a job for many years. 


And motivation means everything to me. It’s what I need to do my best, and at work it’s very important to maintain it because we have to spend a lot of hours there. And then, this break that I have taken, in which I have also rested, I had time for myself and to disconnect from many things I have been able to recharge at the top to start this new challenge with all the energies of the world.


I only hope that so much illusion does not come down to the first one, because the worst thing is that when you are very motivated with something and it does not meet your expectations, the disappointment that you get can be very big. But the truth is that it looks very well at the moment and I think that this time I’m not wrong. Well, if I’m wrong then add it to my list of mistakes, I am far from been perfect and I already know it. I am learning to take things more lightly, life is enough drama by itself to add more worries about stupid things such as work.


Well, here I leave you with this cake. I am sure, that even if you do not want switch on the oven more than one  will fall only because of the chocolate craving that will give you to see it. And I’ll tell you in next posts how these first days at work are going, although I’m sure I’ll be silent for a while because these changes tend to absorb my energies a bit and I do not think I’m going to have time at all.

Black forest cake

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Serves: 18-20
Cooking Time: 2h Total: 2h 45 min.


  • 200 g flour
  • 6 Tbsp pure cocoa powder
  • 2 and ½ tsp baking powder
  • ½ tsp salt
  • 350 g sugar
  • 120 ml sunflower oil
  • 2 eggs
  • 1 cup of espresso
  • 200 ml buttermilk
  • 1 and ½ tsp of vanilla extract
  • 500 g clean and pitted cherries
  • 100 g sugar
  • 100 ml water
  • 60 ml of cherry liqueur (Kirsch)
  • 250 g butter (at room temperature)
  • 90 g icing sugar
  • 45 g pure cocoa powder
  • 60 ml water boiling
  • 60 ml sour cream
  • 1/2 tsp vanilla extract
  • 1 pinch of salt
  • 150 g dark chocolate
  • 400 g whipping cream (very cold)
  • 3 Tbsp icing sugar
  • fresh cherries
  • Chocolate sprinkles



To prepare the chocolate cake, preheat the oven to 170ºC and grease three molds of approximately 15 cm in diameter.


In a bowl sift the flour, cocoa, yeast and salt. Reservation. In another bowl mix the sugar with the oil. Incorporate the eggs and mix until it has been integrated, you can do it by hand perfectly. Add half of the dry ingredients and mix until they are incorporated. Pour the coffee, buttermilk and vanilla extract and mix a little more. Finally, add the rest of the dry ingredients mixing until there are no lumps in the dough.


Fill the molds by distributing the dough in equal parts in each and bake for about 40 minutes. In any case, test the toothpick in the center of the cake before removing it from the oven. This sponge cake is very humid and it takes time to do so make sure you get it right. Let the cakes cool on a rack.


To prepare the cherry syrup, heat the water with the sugar in a saucepan until it boils. Let reduce for two minutes simmering. Add the pitted cherries and cut into halves and cook for 1 more minutes. Remove from heat and add cherry liqueur (this step is optional, you can make a non-alcoholic version). Let cool completely.


Meanwhile you can prepare the chocolate fudge. To do this, beat the butter in the bowl of the standmixer with the paddle attachment until it is whitish and very creamy, about 5 minutes. Add the cocoa, the icing sugar, the hot water, the sour cream, the vanilla and the salt and beat at medium speed for 1 minute until the ingredients are integrated. Then raise the speed to high and beat the cream for 2 more minutes. Melt the chocolate and let cool. Add the melted chocolate and beat all again at medium high speed for 1 minute.


Before starting to assemble the cake, strain the cherries we have cooked and reserve the liquid. Pinch the layers of sponge cake with a toothpick, and using a brush soak with the syrup we have prepared the 3 cake layers.


Whip the cream, that must be very cold with the 3 tablespoons of icing sugar, you can add more sugar if you like it sweeter.


Start by placing the first layer of cake as a base. Cover with a layer of chocolate fudge, sprinkle a few halves of cooked cherries and then cover with 1/3 of the whipped cream. Repeat the same step with the next layer of sponge cake. To finish, cover the last layer with the remaining cream. If you have left over cream and you want to do this way, you can frost the whole cake with it. I preferred to leave it so that you see the filling between layers.


I recommend you to put it in the freezer for 30 minutes, and if you do not have space, at least in the refrigerator a few hours to make the creams harden and have more stability.


Decorate with chocolate sprinkles and a few fresh cherries.

Sweet dreams,


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