Black Forest Cake

Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 2 hours (cooling)
Servings
Ingredients
Sponge Cake
Cherry Filling
Whipped Topping
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 2 hours (cooling)
Servings
Ingredients
Sponge Cake
Cherry Filling
Whipped Topping
Instructions
Sponge Cake
  1. Preheat oven to 375˚F. Line bottom of two 9-inch round cake pans with parchment paper; set aside.
  2. Sift together flour, cocoa powder, baking powder and salt. Using electric mixer, beat egg yolks with 1/2 cup date sugar for 8 to 10 minutes or until thickened and pale colored. Beat in flour mixture and vanilla; set aside.
  3. In large bowl, beat egg whites until soft peaks start to form. Gradually sprinkle in remaining date sugar, 1 tbsp at a time, beating until stiff glossy peaks form. Fold half of the egg whites into egg yolk mixture until blended. Fold in remaining egg whites until incorporated.
  4. Scrape batter into prepared pans; smooth top. Bake for 12 to 15 minutes or until a fork or toothpick inserted in center comes out clean. Let cool on rack for 10 minutes. Run thin knife around edge of each cake; place onto piece of parchment paper. Let cool completely and peel off parchment paper.
Cherry Filling
  1. In saucepan set over medium-high heat, combine cherries, sugar and orange juice. Bring to boil, stirring often; simmer for 5 to 8 minutes or until sugar dissolves completely and thickens slightly. Whisk cornstarch with 2 tbsp water; stir into cherry mixture. Cook, stirring occasionally, for 3 to 5 minutes or until thickened. Let cool completely.
  2. Assembly: Whip cream until stiff peaks form. Stir in date sugar and vanilla.
  3. Place dollop of whipped cream on serving plate. Place 1 cake layer on top. Spread 1 cup whipped cream over top and spoon filling on top. Top with remaining cake layer; frost cake with remaining whipped cream.
  4. Garnish with shaved chocolate. Refrigerate for 1 hour. Just before serving, top with stemmed cherries.
Recipe Notes

• Add 2 tbsp kirsch to cherry filling if desired.
• Serve cake day of baking.
• For chocolate shavings, use a vegetable peeler to shave flat thin shavings from a chocolate bar away from you onto a parchment paper–lined plate.

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