Black Forest Cake recipe with video

A recipe for a delicious and easy-to-prepare chocolate cake layered with cherries, chocolate cream, and whipped cream.

5 z 1 oceny

Prep Time 1

Total Time 7

Course Cakes

Servings 24

Calories 255 kcal

Sift the flour and bitter cocoa through a sieve.
70 g wheat flour - all-purpose, 1 tablespoon bitter cocoa
Mix the egg whites with sugar into a thick, white, fluffy mass.
2 egg whites, 100 g sugar
Add the yolks to the whites and gently mix or blend on low speed - mix briefly, just until combined.
2 egg yolks
Pour in the sifted flour with cocoa and gently mix - just until combined.
Pour the sponge cake batter into the prepared pan and spread an even layer over the entire bottom.
Place the pan with the sponge cake in an oven preheated to 170 degrees (convection mode) and bake for about 10-12 minutes.
After baking, cool the sponge cake, then gently peel it off the baking paper.

Dissolve the cherry jelly in boiling water.
1 package cherry jelly, 400 ml water
Add cherries to it (if using frozen, do not thaw them beforehand).
approx 450 g cherries
Set the cherries aside in a cool place to start setting.
Spread the already setting and thicker cherries over the chocolate sponge cake (which should be placed back in the baking pan lined with baking paper).
Put the pan with the cake and cherries in the refrigerator so that the jelly sets completely.

Transfer mascarpone cheese and Nutella to a bowl, add melted and cooled chocolate.
500 g mascarpone cheese, 100 g Nutella, 100 g chocolate
Blend the ingredients together into a smooth cream.
Spread the cream over the cherry layer and smooth the surface.
Put the cake back in the refrigerator.

Pour a little cold water over the gelatin - just enough to cover the powder well, and set aside for about 5 minutes to swell.
2 teaspoons gelatin
Meanwhile, whip the cold heavy cream together with powdered sugar into a thick whipped cream.
500 ml heavy cream, approx 50 g powdered sugar
Briefly heat the gelatin until it becomes liquid (if you don't know how, read my tips below the recipe), add a tablespoon of whipped cream to it and mix thoroughly.
Pour the gelatin into the rest of the whipped cream and mix vigorously or blend.
Spread the whipped cream over the cake and put the whole thing back in the refrigerator for at least an hour.
Before serving, decorate the top of the cake with chocolate sprinkles or grated chocolate.

A glass has a capacity of 250 ml.

The recipe video is in Polish, but you can watch it to see the step-by-step process.

Servings: 100gCalories: 255kcalCarbohydrates: 19gProtein: 4gFat: 18g

Keyword chocolate cake with cherries, creamy cake with cherries

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