Black Forest cake: let’s bake

black forest cake on a white cake stand

The only secret of this Black Forest cake (other cakes of this blog are here) is: do not spare the cherries.

Kirsch or cognac for soaking cherries for several hours before assembling the cake is optional and just if using alcohol in baking is right for you (remember that cherries are not heat-treated and they are soaked in alcohol).

chocolate and cocoa for black forest cake

Dark chocolate. In principle. As dark as it delicious for you. For this recipe I’ve used Fazer Tumma Suklaa 44% and yes, it’s good.

Black Forest cake decor is simpler than you can wonder. Just melt chocolate, then spread thickly, roll and freeze. All details of the process are following.

You may bake the sponge up to day or two ahead or freeze up to month. The same comment touches to chocolate roll.

This is a good opportunity to spread the load on the chef and I personally use this tip every time. In a case of the ‘I want a Black Forest cake this evening!’ idea has arisen in your head, all that remains for you is to whip the cream and filling. Hyvä!

top level of black forest sponge cake
chocolate for black forest cake
top view of black forest cake
top with cherries of black forest cake
cocoa sift for cherry cake

The recipe and decor idea are based on Delicious Magazine and its December issue of 2019.

P.S. All cherries in this cake, harvested and then frozen, are from my garden.

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