Black Forest Cake
A simple yet rich Black Forest Cake made with chocolate sponge layers, whipped cream, and cherries, perfect for any celebration.
Ingredients
For the Cake
- 1 cake chocolate sponge cake (store-bought or homemade)
- 2 cups heavy whipping cream Use very cold for best results.
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 jar maraschino cherries or fresh dark cherries (about 350 g) Fresh cherries are preferred when in season.
- 1/4 cup cherry syrup (from the jar) Can replace part with kirsch or cherry liqueur for an adult version.
- Dark chocolate shavings or curls for garnish
Instructions
Preparation
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice the chocolate sponge horizontally into 3 layers.
- Brush each layer lightly with cherry syrup for extra moisture.
- Spread whipped cream generously between each layer, then add cherries.
- Stack the layers carefully.
- Cover the entire cake with remaining whipped cream.
- Decorate the top with cherries and chocolate shavings.
- Chill for at least 2 hours before serving.
Notes
Store the cake in the refrigerator, covered or in a cake carrier, for up to 3 days. For longer storage, freeze individual slices wrapped tightly; thaw in the fridge before serving. Slice with a sharp knife for clean pieces.