German Black Forest Cake Recipe | Cook It Like A German Ep. 3
After devoting the first two episodes of our new series Cook It Like A German to traditional savory German dishes, this episode is all about a German dessert classic: the Black Forest Cake! This time, our guest is Elizabeth Shoo, born in Bergisch-Gladbach, Germany, and raised in Tanzania.
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▸Black Forest Cake:
Ingredients for a 26 cm springform pan
▸Dough
6 eggs
220 g sugar
1 pinch of salt
1 pinch of cinnamon
200 g flour
50 g cornflour
60 g cocoa powder
100 g ground almonds (peeled)
2 teaspoons baking powder
▸Filling
1 glass of morello cherries (approx. 500 g drained weight)
2 tbsp. Cornflour
1 liter cream
5 pck. cream stiffener
70 g sugar
1 vanilla pod
approx. 9 tbsp. cherry brandy
100 g dark chocolate shavings
▸Recipe
1.
First, for the sponge cake base, place 6 eggs with sugar, salt and cinnamon as well as 6 tablespoons of water in a bowl and beat with the mixer for about 5 minutes at the highest speed until the mass has about doubled. Meanwhile,mix flour, cornflour, cocoa powder, almonds and baking powder in a bowl. Sift the flour mixture with a sieve into the egg mixture and carefully fold in together with the butter. Bake at 180 degrees top/bottom heat for about 30 minutes, then let it cool down.
2.
For the filling, drain the morello cherries and collect the juice. Mix the cornflour with 2 tablespoons of the juice. Bring the remaining cherry juice to the boil and stir in the cornflour and cherry juice mixture. Briefly bring to the boil while stirring, then remove from the stove.
3.
Put 12 morello cherries aside for decoration. Mix the remaining morello cherries into the cornflour and cherry mixture and leave it to cool down. Cut the cake base twice crosswise to make three bases. Sprinkle the first cake base with cherry brandy, then spread the cherry mixture on top. Then whip the cream with the cream stiffener, 70 g sugar and the vanilla pulp until stiff. Spread some cream thinly on the cherry mixture with a spatula.
4.
Put 5 tablespoons of the cream into a piping bag with a star-shaped spout and set aside. Now place the second cake layer on top. Sprinkle this again with cherry brandy and spread with cream. Place the last sponge cake base on top, soak it with the remaining cherry brandy, then cover the cake with the remaining cream. Pipe 12 cream peaks onto the cake with the piping bag. Now place the cherries on top of the peaks and cover the edge of the cake with chocolate shavings. Keep cold until ready to serve
#BlackForestCake #Germany #Tanzania
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Cotton Soft Black Forest Cake
Black Forest Cake – This cake is heavenly especially with a little bit of alcohol flavour. Cotton soft and light. It’s made out of the chocolate sponge which I did earlier in another video. Hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients:
- Cherry Sauce
100g (1/2 cup) fresh cherry (seed removed)
50g (1/4 cup) fine sugar
1 tbsp lemon juice
- Chocolate Sponge Cake
(I am using 7x7x3-inch square pan)
5 egg yolks (large eggs)
80g (1/3 cup) caster sugar
80g (1/3 cup + 1 tbsp) corn oil
100ml (1/3 cup + 1 tbsp) milk
120g (1 cup) cake flour
30g (1/4 cup) cocoa powder
5 egg whites (large eggs)
80g (1/3 cup) caster sugar
½ tsp cream of tartar
- Frosting
500g (2 cups) whipping cream
30g (1/4 cup) powdered sugar
- Filling
200g (1 cup) fresh cherries (seed removed), cut halves
Brush with cherry sauce
- Deco
Fresh cherries
Whipped cream
41g (1/3 cup) grated chocolate
Instructions:
- Cherry Sauce
1. Remove the seed from the cherries.
2. Add cherries, sugar and lemon juice in a small pot. Cook over medium heat. Mash the cherries. Cook until it is thickened.
3. Strain the sauce.
4. Add the kirschwasser or rum (whichever you desire, you can also leave this out). Give it a quick stir and set aside.
- Chocolate Sponge Cake
5. Preheat oven at 150°C/300°F.
6. In 2 large bowls, separate the egg whites and egg yolks. Set the egg whites aside.
7. In the egg yolks bowl, add the sugar. Mix well until well combined. Mix about 1 min so that the sugar is partially dissolved or dissolved.
8. Add the oil and milk. One at a time and mix until combined.
9. Sift in the dry ingredients. Fold in using a spatula until just until the flour disappear. Do not over mix.
10. In the other egg whites bowl, add in the cream of tartar. Mix it until bubbly or foamy. Then gradually add in the sugar, little by little. Mix until stiff peaks formed.
11. Add the egg white mixture into the chocolate batter. Use a spatula to gently fold in the egg whites. Switch to a whisk and continue folding in a circular motion. This method will help in elevating the cake later. Do not over mix at this point. Mix just until the whites are gone.
12. Pour into a 7x7x3-inch pan, greased and lined with parchment paper.
13. Bake it at preheated oven at 150°C/300°F for 30 min, then reduce to 140°C/285°F for 35 min (to prevent cracking on top). Insert a toothpick to make sure the toothpick comes out clean.
14. Leave the cake on cooling rack.
15. Slice into 3 sheets. Set aside while preparing for next.
16. Cut the cherries into halves. (for the fillings)
- Frosting
17. Mix the whipping cream. Add in the powdered sugar. Continue stiff peaks form.
18. Assemble the cake. Refrigerate 1 hour before trimming the sides.
19. Grate the chocolate compound.
20. Finally pipe and decorate with grated chocolate and cherries.
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Fine dining BLACK FOREST CAKE recipe | Michelin Star Dessert At Home
In this video I will show you a delicious fine dining dessert, black forest cake with caramelized milk ice cream and pistachio crumble. This is a super easy recipe you can do at home for your friends and family, I guarantee you they will love it.
Sponge recipe
- 250g of sugar
- 200g of almond flour
- 6 whole eggs
- 50g of cocoa
- 40g of plain flour
- 4 egg whites
- pinch of salt
White chocolate mousse
- 250g of white chocolate
- 8g of gelatine
- 4 egg yolks
- 20g of sugar
- 100ml of milk
- 120+270 heavy cream
Cherry jam
- 450g of cherry puree
- 120g of sugar
- 10g of pectin
- 3g of gelatine
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#blackforestcake #finediningdessert #homecooking
Traditional Black Forest Cake Recipe
Everything about this rich black forest cake (Schwarzwälder Kirschtorte) is mouthwatering. Three light and fluffy layers of genoise sponge cake, similar to a roll cake, are soaked with a kirsch cherry liqueur, layered with sweet whipped cream, and covered in Kirsch-soaked cherries and chocolate shavings.
Caraway pans ►
Written recipe and instructions ►
For gelatin alternatives ►
CHAPTERS ►
00:00 Introduction
00:21 What is Black Forest cake?
01:11 The cherry syrup
02:40 Sponge cake
04:01 The egg mixture
05:26 The ribbon stage
06:04 Folding the batter
07:57 Baking the cakes
09:17 Cooling the cakes
09:45 Stabilized whipped cream
11:27 Assembling the cake
13:34 Decorating the cake
14:34 Storing the cake
15:01 Tasting the cake
SUBSCRIBE ►
WATCH RECIPES ►
WATCH CAKE TUTORIALS ►
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Online Cake Tutorial School:
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Black Forest Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Black Forest Cake. A Black Forest Cake is a delicious combination of chocolate cake, Kirsch soaked Morello cherries, and loads of whipped cream.
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Black Forest Cake Recipe | Bakery Style Eggless Black Forest Cake at home | Easy Recipe
I do not know why it has taken me this long to share my recipe for a black forest cake but better late than never! I am actually very happy with this recipe and if you want to make a stunning, bakery style, black forest cake at home then this recipe will come to your rescue. Believe it or not, this is an eggless cake, which has the perfect combination of chocolate and cherries!
#BlackForestCake
written recipe -
Ingredients -
For cake
* 2 cups (240gms) maida
* 1 cup (120gms) cocoa powder
* ½ tsp (3gms) baking soda
* 1 + ½ tsp (6gms) baking powder
* 1 (240ml) cup oil
* 2 + ¼ cup (450gms) caster sugar
* 1 + ½ cup (427gms) curd
* 1 tsp (5ml) vanilla
* ½ cup (120ml) milk
For cherry syrup
* 1 cup (140gms) cherries
* ¼ cup (50gms) sugar
* ¼ (60ml) water
For cherry compote
* 1 cup (140gms) cooked cherries (from syrup)
* 1 cup (140gms) fresh cherries
* ¼ cup (50gms) sugar
* 2 tbsp (30ml) water
* 1 tbsp (7 gms) cornflour
For ganache
* ½ cup (120ml) fresh cream
* ½ cup (90gms) chopped chocolate
For chocolate shavings
* Melted chocolate
* Whipped cream (to frost and layer)
PRODUCTS I USE-
1. Sugar -
2. All-purpose flour/maida -
3. Cocoa powder -
4. Chocolate -
5. Baking powder -
6. Mixing bowls -
7. Whisk -
8. Spatula -
9. Induction -
10. Palette knives -
For chocolate ganache -
How to whip cream -
For written recipes, visit -
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