Black Forest Cake – Revisited 黑森林蛋糕
Black Forest Cake is an old fashioned classic cake that originated from Germany, and it is one of my favourites. I’ve made this lovely cake many times, especially for family or friends’ birthdays. It is a perfect combination of layers of pitted, dark sweet cherries and a layer of chocolate mousse in between chocolate sponge cake. Brush on some sugar syrup with Kirsch liqueur to make this cake fragrant and moist.
According to Wikipedia, the cake is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany, but rather from the specialty liquor of the region known as Schwarzwalder Kirschwasser. A colourless fruit brandy traditionally made from distilled tart cherries. This ingredient, with its cherry pit flavour and alcohol content, gives the cake its distinct flavour. Kirschwasser is often simply called Kirsch in both German and English speaking countries.
Black Forest Cake - Revisited
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- Chocolate Sponge Cake
- 3 Eggs
- 20g Water
- 165g Optima flour/Sponge cake mix
- 48g Melted Butter
- 1 tsp Vanilla extract
- 1 tbsp Chocolate paste
Mousse filling - 60g Semi sweet chocolate – chop to small pieces
- 50g Whipping cream
- 1 tsp vanilla extract
- 100g Fresh topping cream and 85g Whipping cream
- Topping
- 300g Fresh Topping cream – whip to peak form – for adding dark sweet cherries and covering the whole cake
- 1 small Canned Dark sweet cherries – drained
- **Kirsch syrup – measure 150ml hot water with 50g sugar, still till sugar melted and leave to cool. Add in 1 tbsp of Kirschwasser (cherry liqueur) and mix well.
Instructions
- Chocolate sponge cake - Add eggs, water and optima flour and whisk at high speed till thick and fluffly then add vanilla extract and chocolate paste, mix well. Lastly add in melted butter and mix well again.
- Pour batter into a 8″ round cake tin (lined) and bake in preheated oven at 180C for about 20-30 mins.
- Remove sponge cake immediately from cake tin after baked and leave cake to cool then cut to 3 slices.
- Mousse filling - In a large bowl, chop semi sweet chocolate to small pieces. Boil 50g whipping cream and pour on to the chocolate pieces. Use hand whisk to stir chocolate cream till smooth or you can put the bowl of chocolate cream over a pot of hot water for a few seconds and stir chocolate cream till smooth and add 1 tsp vanilla extract, leave to cool.
- Whisk 100g fresh topping cream together with 85 whipping cream till peak form (not too stiff) and fold into the chocolate cream with a hand whisk and put chocolate mousse in the fridge for few minutes till semi-set. (you can also use all 185g fresh topping cream instead if you prefer a sweeter mousse)
- Assemble cake - Place the base of chocolate sponge on cake board and brush with some kirsch syrup. Spread its top with whipped fresh cream and strew the dark sweet cherries over the fresh cream.
- Place the 2nd layer of chocolate sponge on top of cherries, brush kirsch and spread semi-set chocolate mousse evenly on cake follow by the last slice of chocolate sponge with kirsch sugar syrup.
- Then spread whipped fresh cream all over the cake and decorate cake as desire or with red cherries on top of the cake and chocolate rice or flakes at the side. Chill the cake for a few hours before serving.
Notes
If you can't get the optima flour or sponge cake mix from the baking supplies store, you may follow the cake recipe from here to bake a chocolate sponge cake.
黑森林蛋糕
材料：
巧克力海绵蛋糕
- 3个 全蛋
- 20克 清水
- 165克 预拌海绵蛋糕粉
- 48克 融化牛油
- 1 茶匙 香草香精
- 1 汤匙 巧克力香精
莫斯馅料
- 60克 半甜苦巧克力 – 切碎
- 50克 谈奶油
- 1茶匙 香草香精
- 100克 鲜奶油 + 85克 淡奶油
外/内层奶油
- 300克 鲜奶油 – 打发 – 涂在内/外层用
- 1小罐 酒渍樱桃 – 滤干
- 樱桃糖酒 – 150毫升热水 + 50克 细糖，搅匀待凉。然后加入1汤匙樱桃酒
做法：
- 巧克力海绵蛋糕 – 将鸡蛋，水和蛋糕粉加入碗中，用高速度打发至浓稠，加入巧克力香精，搅匀。最后倒入牛油，再拌匀即可。
- 将巧克力面糊倒入一个8寸圆形蛋糕烤盘（底部铺纸）。送进预热烤箱摄氏180度烤约20-30分钟。
- 烤好后即可倒扣取出蛋糕，放在凉架上待凉切成3片。
- 莫斯馅料 – 巧克力碎放入碗中。50毫升谈奶油煮滚，倒入在巧克力碎上搅拌均匀至光滑。假如巧克力酱不太好搅的话，可以隔热水约几秒钟把巧克力酱搅至光滑，才加入香草香精，再拌匀即可待凉。
- 将100克鲜奶油和85克谈奶油混匀均匀打发至7成状态，就是奶油端尖会程构形。（如喜欢奶油更甜的话，可以用185克鲜奶油，就不要加谈奶油）。然后放入冰箱冷藏几分钟至莫斯半凝固。
- 蛋糕组合 – 把一片蛋糕放在蛋糕贴盘上，用毛刷扫上适量的樱桃糖酒，然后涂上适量打发好的奶油。排上适量的酒渍樱桃。
- 叠上第二片蛋糕，扫上适量的樱桃糖酒。涂上打发好的巧克力莫斯后，再叠上第三片蛋糕，重复涂上樱桃糖酒。
- 最后把整个蛋糕涂上适度的奶油，然后撒上适量的巧克力粒装饰。放入冰箱冷藏数小时即可享用。
- **假如在烘焙店买不到预拌海绵蛋糕粉的话，可以照这里的食谱烘个松软的巧克力蛋糕。
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I want a slice! It's been a very long time since I have made this and eaten it too!
Sure, help yourself 🙂
Ann, your frosting is perfect! I really need to learn from all the experts like yourself… my cake frosting is usually very wonky! 😛
Practice makes perfect. I remember the first time I spent more than an hour to frost a cake 😀
Wow, what a pretty cake. Hope you're all well and enjoy your week too. Take care, Ann.Blessings, Kristy
Thank you Kristy.
Ann, your cake looks so perfect & pretty, I like it very much! By the way, the photos look so good too!
Jessie, Thank you very much for your compliment 🙂
i like this old fashioned black forest cake too, love you have a layer of chocolate mousse, next time i must remember to add a same layer..
Have a try with the chocolate mousse layer, you'll taste the difference.
Ann, your Black Forest Cake is so very beautiful! It is my favourite, favourite cake ever! I will check out your recipe 🙂
Thank you for your nice words.
这款蛋糕我最喜欢了,我还没试过做装饰蛋糕,找天一定要亲手做一个 :)。。蛋糕做得很有水准,漂亮。。:)
这款蛋糕真的很容易做,有时间试试看啦!
Ann, this is such a georgous black forest cake!
WOW! What a fabulous presentation! Looks perfect & very decadent! This is also my favorite cake. Made one last year for X'mas but yours looks way better than mine! Awesome! 🙂
Hi Kit,Thank you very much for your nice words 🙂
Simply awesome, I shouldn't have suspect that it is from a professional bakery.
Thank you very much for your compliment 🙂
Ann, just one word will suffice …'Awesome'!
THis is so beautiful and festive. I've never made a black forest cake myself. So, I guess I better get on it. 🙂
Hi Amy, I'm sure you make a beautiful black forest cake than me. Have a try.
This cake simply looks awesome! I love the tempting cross section. I'm going to try out your recipe once I get back from holiday.
Enjoy your holiday first and remember to take more pictures 😀
Ann,蛋糕奶油抹得真漂亮,好像从6 stars hotel卖的似的!
Cass,
谢谢你的赞美 🙂
Ann, your black forest cake is so nice, luckily my friend didnt see this if not she will sure ask me to make one for her lol.
Jess, I'm sure all your friends love your bakes very much. Do you still take orders now?
I can’t believe I missed this! It looks so good
Thank you 🙂 Please subscribe my blog thru email… hehee
Hi Ann , I Looooove your recipes. But I have a question on this one. Can you please tell me the difference between whipped cream and topping cream? I don't know where to get it. I live in Houston, TX.Thank you,Celina
Hi Celina,Whipping cream is what we called here is actually cooking cream that contains no sugar in it that can be used for pasta or cream soup. Topping cream is fresh cream usually used for making mousse cake or frosting. If you've have a sweet tooth, no problem to use all topping cream in the recipe. From our supermarket here, the common brand, we can get is Pour n Whip (topping cream) and President (whipping cream). Happy Baking!
Your blackforest looks simply fabulous!! Can I pls have a slice too?I'll be most happy if I can bake a cake half as pretty as yours. :DJoan
Thank you Joan for your compliment :)Practice makes perfect, don't give up!
Hi Ann,
Can I use 185g of whipping cream for the choc mousse?
Thanks a lot!
Hi Mickey, Is not easy to whisk up the whipping cream and also you need to add icing sugar because the whipping cream is not sweetened type.
Another beautiful cake, Ann! Love it! Wish I can bake like you. 🙂
you paired it with a layer of choc mousse too! this is very elegant!
It's absolutely gorgeous cake!!
Thanks Winne 🙂
I have no words…I am totally speechless! That is mother of all cakes, and you did an amazing job dear Ann!!!!
Amazing cake!! Saw this over at Nancy (Spicie Foodie's) YBR… Your photography is fantastic. Love to know what camera, lens, software you use. 🙂
Thank you for visiting. I'm using Canon 600D and iPiccy software for editing.
Looks gorgeous Anne. Thanks for being a part of the YBR, have a great week! 🙂
Ann, this cake looks very pro! I love it…! can I have one piece … pls? 🙂
hahaa… I must make a big cake so can share with everyone 😀
Ann , that cake is so beautiful ! Lovely flavor combo . I have yet to bake a decent cake 😛 Maybe I should try to make that for Christmas 😀
Anne, this cake is very easy to make. After frosting the cake, chill it for an hour and can slice to enjoy.
Ann, I love love Black Forest cakes. I was introduce to Black Forest cakes when I was 6. My auntie brought home a big piece of Black Forest cake from her baking class.Yours look simple yet elegant and of course sooo delish! Wish I can have a piece now:pmui..^^
I also love Black Forest cake since young but in those days the cake was very creamy and no kirch liqueur .
A beauty! A classic! Wish this was my dessert.
Thanks Belinda 🙂
Ann~~aiyaya!!! so beautiful!!! super like!!!hmm… if i wanna prepare any celebration cake, sure will try tis…i see got white cream n chocolate cream too~~ so nice!!!^^ may i ve a pc pls……..
Yes.. yes… two pieces enough … :DD
This cake is my all time favourite. If I have to choose a birthday cake for myself, it would be this. Your cake is so beautifully done!
Thank you Mich 🙂 I'm sure this cake is everybody favourite.
我也很想做蛋糕。做个生日蛋糕给宝贝女儿。可是完全没有ideal。不晓得要准备怎样的蛋糕。
小朋友最喜欢巧克力蛋糕了,可以加点草莓也很好吃。
Oh, it is beautiful!! I guess when we mentioned Black Forest Cake, everyone know this.
Yes,I remember when I was a little girl, Black Forest Cake usually frosted with very thick fresh cream. 😀
Ann, tis though simple and old fashioned balck forest looks excellent!!! I love they way u had layered them. though simple, u hv made it into a very classy piece… yummy:))
Thank you MiMi 🙂
Ann, even though this is so call "old fashion" cake, but It is also one of my favorite too. This is a very beautifully done black forest cake. The smooth and even frosting catch my eyes first and the even layers give the perfect look. I'm sure it taste absolutely delicious too. I have to push this to next year " project" already
Li Shuan, Sound like you already have a long list waiting to post. 😀
太太太美了,高贵无瑕疵,你的手艺太赞了,下次生日要去找你才对,这样就可以吃到你的美味蛋糕咯!
haha。。。你太夸奖我了,你也很棒啊!
喜欢你的蛋糕,看起来简单不过它总让觉得很sweet。这么美味的蛋糕一定要请我吃一片。。嘻嘻!
谢谢你的赞美.我正要做个大的请大家吃,记得来吃哦 😀
爸爸的生日要到了,我都还不知道做什么蛋糕好。这个我可以做参考咯。谢谢你。
不客气:) 这个蛋糕是最容易做的,不需要花很多时间就可以搞定。
Ann, 这蛋糕很美,看了都想吃了,先来一片吧!
好啊。。。要几片都可以 🙂
a lovely cake for your special one! thanks for sharing the information about Black Forest Cake!
Thank you 🙂
我来了,先吃一片再说。
我觉得我们好像心有灵犀喔,最近我想做这蛋糕奖励自己;这么巧你也做了。
呵呵。。。 先吃你吃一片,等你上帖子的时候,我就到你家去。
Hi Ann,
Can I use 185g of whipping cream for the choc mousse?
Thanks a lot!
Hi Mickey, Is not easy to whisk up the whipping cream and also you need to add icing sugar because the whipping cream is not sweetened type.
Your blackforest looks simply fabulous!! Can I pls have a slice too?
I'll be most happy if I can bake a cake half as pretty as yours. 😀
Joan
Thank you Joan for your compliment 🙂
Practice makes perfect, don't give up!
Hi Ann , I Looooove your recipes. But I have a question on this one. Can you please tell me the difference between whipped cream and topping cream? I don't know where to get it. I live in Houston, TX.
Thank you,
Celina
Hi Celina,
Whipping cream is what we called here is actually cooking cream that contains no sugar in it that can be used for pasta or cream soup. Topping cream is fresh cream usually used for making mousse cake or frosting. If you've have a sweet tooth, no problem to use all topping cream in the recipe. From our supermarket here, the common brand, we can get is Pour n Whip (topping cream) and President (whipping cream).
Happy Baking!
Another beautiful cake, Ann! Love it! Wish I can bake like you. 🙂
Looks gorgeous Anne. Thanks for being a part of the YBR, have a great week! 🙂
I have no words…I am totally speechless! That is mother of all cakes, and you did an amazing job dear Ann!!!!
Amazing cake!! Saw this over at Nancy (Spicie Foodie's) YBR… Your photography is fantastic. Love to know what camera, lens, software you use. 🙂
Thank you for visiting. I'm using Canon 600D and iPiccy software for editing.
you paired it with a layer of choc mousse too! this is very elegant!
It's absolutely gorgeous cake!!
Thanks Winne 🙂