Description
This Perfect Chocolatey Black Forest Cake combines a light and fluffy chocolate genoise sponge layered with tart cherries soaked in syrup, Chantilly whipped cream, and rich chocolate ganache. It's elegantly decorated and delivers a classic dessert experience with luscious textures and balanced flavors, ideal for special occasions or indulgent treats.
Ingredients
Scale
Chocolate Genoise Cake
- 8 large eggs, room temperature
- 1 cup granulated sugar (200 g)
- 1 cup all purpose flour (130 g)
- ½ cup cocoa powder (50 g)
- ½ tsp salt
- 2 tsp baking powder
Cherries and Syrup
- 2 14 oz cans/jars of pitted cherries in syrup (dark sweet cherries and maraschino cherries)
Chantilly Whipped Cream
- 3 cups heavy whipping cream, chilled (720 g)
- ¼ cup sugar (50 g)
- 1 tsp vanilla extract
- ⅛ tsp salt
Ganache
- 240 g semi sweet chocolate (or mix of dark and milk chocolate)
- 1 cup heavy cream (240 g)
Instructions
- Prepare the Genoise Cake: Preheat the oven to 350F (conventional, no fan). Line four 8-inch round cake pans with parchment paper at the bottom without adding oil or butter.
- Whisk Eggs and Sugar: In a stand mixer bowl with whisk attachment, whisk the eggs and sugar on medium-high speed for 5-7 minutes until the mixture is pale, thick, fluffy, and nearly triples in volume. Do not rush this step to ensure proper aeration.
- Fold in Dry Ingredients: Sift together all purpose flour, cocoa powder, baking powder, and salt. Slowly fold the dry ingredients into the egg mixture gently using a rubber spatula, stopping once no streaks remain to preserve batter fluffiness.
- Bake the Cake Layers: Divide batter evenly among the prepared pans and spread uniformly. Bake for 12 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking for a moist texture.
- Cool the Cakes: Let cakes cool in pans for 20 minutes, then remove and finish cooling completely on wire racks while preparing other components.
- Prepare Cherries and Syrup: Drain canned cherries and reserve all cherry juice in a saucepan. Chop all but a handful of reserved whole cherries for decoration. Gently reduce cherry juice by simmering 3-5 minutes and allow to cool completely.
- Make Chantilly Whipped Cream: In a chilled bowl, whisk heavy cream, sugar, salt, and vanilla on medium-high speed until medium peak stage is reached—cream holds shape but remains soft and smooth.
- Make Ganache: Place chopped chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second increments, stirring in between until fully melted and smooth. Let cool at room temperature 10-15 minutes.
- Assemble the Cake: Place one cake layer upside down on a serving stand. Brush with cherry syrup generously. Spread a thick layer of whipped cream, then spread one-third of chopped cherries, pressing gently. Drizzle 2-3 tablespoons ganache over the layer.
- Repeat Layers: Repeat with next two cake layers following the same steps. Top with last cake layer, brush with syrup, and frost the entire cake with the remaining whipped cream.
- Chill: Refrigerate the assembled cake for 15 minutes to set.
- Add Ganache Drip: Warm the remaining ganache until pourable but not hot. Pour atop the cake and use an offset spatula to spread and allow it to drip down the sides.
- Decorate: Optional: Pipe remaining whipped cream into dollops around the cake’s edge, topping each with reserved cherries. Sprinkle chocolate shavings or grated chocolate over the top.
- Serve: Slice and enjoy this luscious Black Forest Cake fresh.
Notes
- Using fresh cherries instead of canned: Pit and cook 2 cups of fresh cherries with 4 tablespoons water and 4 tablespoons sugar on medium-low heat for 10 minutes until syrup forms. Reserve syrup to soak the cake layers and chop cherries for filling.
- Make-ahead: Genoise sponge can dry out quickly; decorate and serve fresh or up to 1 day in advance. Store in airtight container in fridge for up to 4 days.
- Ensure eggs are at room temperature for optimal volume during whipping.
- Do not overmix batter after adding dry ingredients to retain fluffiness.
- Use parchment paper on pan bottoms for easy removal of delicate genoise layers.
Nutrition
- Serving Size: 1 slice (approx. 120 g)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 160 mg
