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Black Forest Cake: Recipes with photo step by step

Black Forest Cake is a combination of chocolate biscuits, soft cream and fresh cherries. His taste is appreciated all over the world and is prepared both by famous chefs in their pastry shops and housewives.

For the first time the recipe of this dessert was printed over 80 years ago in Germany. This state has its own rules and standards for making classic black forest cake.

And only if they are observed, the cake can be called its original name.

Preparing a cake black forest is not easy, have to work hard. But if you follow all the recommendations and proportions, you get a dessert, even for those who have never had a bakery business.

Classic Black Forest Cake

The classic recipe for cake «Black Forest» has another name, «Black Forest Cherry Cake». The incredible chocolate flavor of the cake, the impregnation of cherry syrup and the cream melting in your mouth are what make you fall in love with the cake that is made according to this recipe.


For sponge cake:

  • 6 eggs;
  • 150 grams of sugar;
  • 150 grams of flour;
  • 2 tablespoons of cocoa powder.

For cream:

  • 400 grams of cherries;
  • 2 tablespoons of cherry tincture;
  • 170 milliliters of cherry juice;
  • 2 tablespoons of sugar;
  • 0.5 tablespoon of starch;
  • 500 milliliters of high fat cream;
  • 50 grams of powdered sugar.

To decorate:

  • 100 grams of dark chocolate;
  • canned cherries


First of all, you should prepare the dough for biscuit. To do this, beat the eggs at room temperature with sugar.

This will take at least 10-12 minutes. The mass should increase 4 times and get a white color.

Next, mix the sifted flour and cocoa powder separately in a cup. Pour the mixture in portions into the egg mass.

Stir with a silicone or wooden spatula, very carefully in the direction from the bottom up. This will allow the mass to remain airy and not fall.

Prepare a baking pan, preferably it should be detachable. Grease it with butter and pour out the dough.

Put in preheated to 180 degrees oven for half an hour.

While the biscuit is baked, you can proceed to the preparation of the filling. To do this, put fresh pitted cherries into a saucepan and put on medium heat. Add sugar and wait until the mixture boils.

After dilute in 50 milliliters of water starch and pour it. Boil, stirring constantly for no more than 10 minutes.

The filling should thicken.

Cool the filling and pour the syrup into a separate cup. Pour cherry tincture, mix well.

By the time the filling is ready, the biscuit should be ready. It should be removed from the mold and cooled on a wire rack.

After that, cut into three pieces and soak each sponge cake with cherry syrup.

To prepare the cream, you need to whip the cream with a fat content of at least 38% with powdered sugar. Add vanillin. The cream should turn out in the form of a stable foam.,

Now you can begin to assemble the cake. Put the first cake soaked in syrup, put it on a dish and grease it with plenty of cream, put the cherry on top.

Cover with the second cake and do the same. The third cake, which is the final one, does not need to be impregnated; it is smeared only with whipped cream.

They also lubricate the sides of the cake.

Chocolate should be grated on a coarse grater and sprinkled on the edge of the cake and side. Put canned cherries in the middle.

Chocolate can be decorated and completely cake without leaving white gaps.

Black Forest with double cream

This version of the black forest cooked cake at home will amaze even the most sophisticated sweet teeth. Its zest is a double cream that makes the cake incredibly tender, and most importantly, moderately chocolate.

Another plus is its reduced calorie count by eliminating butter in the sponge cake.


For sponge cake:

  • 150 grams of sugar;
  • 150 grams of flour;
  • 6 eggs;
  • 4 tablespoons of cocoa powder;
  • 5-7 grams of baking powder.

For impregnation:

  • 50 grams of water;
  • 50 grams of sugar;
  • 1 teaspoon brandy.

For filling:

  • 500 grams of fresh or frozen cherries;
  • 150 grams of sugar;
  • 300 grams of water;
  • 3 tablespoons of brandy;
  • 40 grams of starch.

For butter cream:

  • 500 milliliters of cream 33% fat;
  • 50 grams of powder;
  • 1 tablespoon of vanilla sugar.

For chocolate cream:

  • 500 milliliters of cream 33% fat;
  • 300 grams of dark chocolate;
  • 1.5 tablespoons of vanilla sugar.


  1. Pour the cocoa powder, sifted flour and baking powder into the cup. Mix with a whisk.
  2. Break eggs into a cup and add sugar. Beat with a mixer to a state of strong foam.
  3. Mix both mixtures gently with a silicone spatula. It is advisable to do this from the bottom up. Fluffy foam should not fall.
  4. Split form must cover the parchment paper and grease the bottom and sides of the butter. The layer must be very thin. Pour the dough into the mold and put it in the oven for half an hour at 180 degrees.
  5. After the biscuit is ready, it should be laid out on a wire rack and allowed to cool completely. After cut into three cake layers of the same thickness.
  6. While the cake is cooling, you can proceed to the preparation of the filling. To do this, prepare a syrup. Water put on gas and pour sugar, wait until the latter is completely dissolved. Put the pitted cherries into the cup and pour over the syrup. Leave the cherries on the steamed for 2-3 hours.
  7. After the time is up, the cherries are carefully folded in a colander.
  8. Starch should be diluted in a small amount of syrup.
  9. Cook jelly. To do this, put the syrup on the fire and wait until it boils, pour a very thin stream of starch into it. Continuing to mix the mixture with a whisk, wait until the jelly thickens. In a hot kissel put cherry. Cool the mixture and pour the brandy. The filling is ready.
  10. The next step in the preparation of a cake is a dark forest, this is the preparation of a syrup. He prepares itself simply. You just need to boil the water with sugar until it is completely dissolved, cool and add brandy.
  11. Cooking cream. Pour the cooled cream into a cup and beat with a mixer at low speed until stable peaks are obtained. Add vanilla sugar and powder. Continue whipping the cream. Gradually increase the power of the mixer and achieve stable peaks. Cream is ready. Put it in the fridge while the second cream is being cooked.
  12. The second version of the cream is prepared a little differently. Cream should be heated on gas, it is not necessary to boil them, it must be their borderline state. Pour chopped chocolate and mix with a whisk or silicone spatula until smooth. Put the cream in the fridge. But every 5 minutes, be sure to stir it so that it does not harden. After whipping cream with vanilla sugar to a state of strong peaks and refrigerate for another 5-7 minutes.
  13. Getting to the last stage of the assembly of the cake. Put the first cake on a dish and apply evenly soaking. Two types of cream put in pastry bags. On the first cake to apply cream in a spiral, it should not be sorry that the black cake was not dry for years, the cream is applied a lot. In the gaps, where there is no cream, put the cherry stuffing. Cover with a second cake and flatten it down a little. Distribute the impregnation and make the same manipulations with chocolate cream and cherries. Cover with a third crust, apply soaking and butter cream, brush abundantly on the sides and top Decorate with chocolate cream and put fresh cherry or sweet cherry on top. Boca can be decorated with chocolate chips.
  14. Put the black forest cake in the fridge for a couple of hours.

Black Forest Mousse

An unusual recipe for a black forest cake will appeal to lovers of mousse delicacies. Preparing a dessert is quite difficult, but possible.

The main thing is to keep the proportions.


For sponge cake:

  • 2 eggs;
  • 50 grams of flour;
  • 75 grams of sugar;
  • 1.5 tablespoons of cocoa

For a jelly layer and cream:

  • 400 milliliters of cream 33% fat;
  • 200 grams cream cheese;
  • 125 milliliters of milk;
  • 100 grams of chocolate;
  • 20 grams of gelatin;
  • 130 grams of sugar;
  • 50 grams of dark chocolate;
  • 300 grams of cherry;
  • ¼ teaspoon of starch;
  • 2 tablespoons of liquor.

For jelly glaze:

  • 200 grams of sugar;
  • 200 grams of water;
  • 4 grams of gelatin.


  1. Biscuit is prepared in the classic way. Chilled eggs, gently broken, the protein is separated from the yolk. The yolks are whipped with half the sugar to a fluffy foam, the mass should increase three times less and become snow-white. Next, the protein is mixed with the remaining sugar to a state of strong and stable peaks.
  2. Mix ¼ of the proteins with the yolk mass. Mix gently with a silicone spatula from bottom to top. Pour the sifted flour and cocoa into a cup. Stir again.
  3. Posting the remaining protein peaks, mix with a silicone spatula. Put the biscuit in a form covered with parchment paper. Put for 35-45 minutes to bake at 180 degrees. The oven is strictly forbidden to open before time runs out. When the sponge cake is ready it should be put on the wire rack and allowed to cool completely.
  4. Next, 100 grams of cherries should be put in a saucepan and covered with 50 grams of sugar, put on the fire, heated. Add brandy and starch. Mix thoroughly. Boil no more than 2 minutes. Next, whip in a blender the whole mass until smooth and mix with 3 grams of dissolved gelatin. Pour the whole mass into the mold and freeze in the freezer.
  5. Mix half of the cream with half the sugar, mix with berries and 4 grams of gelatin. Chop chocolate into very small slices, you can grate it on a coarse grater. Put the mass in the form of a cherry layer and put back, freeze.
  6. Beat the remaining half of the cream with sugar and cheese. Melt white chocolate in milk in a water bath, put gelatin and pour the whole mixture into cream. Beat with a blender to form a silky but dense mousse.
  7. Put 2/3 mousse into a mold with a diameter of 18 centimeters, then lay out the layers that were frozen, after the mousse and cover everything with a biscuit. Put in the freezer until the cake freezes.
  8. While the cake is frozen, you should prepare a transparent icing. To do this, 4 grams of gelatin should be soaked in water following the instructions on the pack.
  9. Pour sugar into a saucepan and pour water over it. Put on the fire, stir until the sugar is completely dissolved. Boil.
  10. Next, cool to a temperature of approximately 60-65 degrees and add soaked gelatin. Stir the mixture until it is completely dissolved. Cool to room temperature. When the cake is completely frozen, it should be pulled out of the mold, pour it with icing. Refrigerate for 10-20 minutes. Dark forest mousse cake is ready!

There are a lot of recipes for cakes in the black forest, they are prepared practically according to one principle, but differ in fillings. Filling and chocolate cakes remain unchanged in the preparation of black forest cake.

Some recipes offer to prepare a black forest cake cream from cottage cheese or cream cheese. No matter which option you prefer, all the desserts are incredibly tasty and tender.

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