Black Forest Cake - Revisited
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Cook time: 
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  • Chocolate Sponge Cake
  • 3 Eggs
  • 20g Water
  • 165g Optima flour/Sponge cake mix
  • 48g Melted Butter
  • 1 tsp Vanilla extract
  • 1 tbsp Chocolate pasteMousse 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.
  1. 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.
  2. Pour batter into a 8″ round cake tin (lined) and bake in preheated oven at 180C for about 20-30 mins.
  3. Remove sponge cake immediately from cake tin after baked and leave cake to cool then cut to 3 slices.
  4. 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.
  5. 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)
  6. 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.
  7. 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.
  8. 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.
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.
Recipe by Anncoo Journal at