{"id":26184,"date":"2024-06-13T20:53:09","date_gmt":"2024-06-13T18:53:09","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26184"},"modified":"2025-07-11T21:07:15","modified_gmt":"2025-07-11T19:07:15","slug":"easy-black-forest-cake-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-black-forest-cake-recipe\/","title":{"rendered":"Easy Black Forest Cake Recipe"},"content":{"rendered":"<p><img decoding=\"async\" class=\"aligncenter wp-image-44857 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/recette-foret-noire-facile-et-inratable-.jpg\" alt=\"the black forest, German cake for beginners\" width=\"800\" height=\"600\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/recette-foret-noire-facile-et-inratable-.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/recette-foret-noire-facile-et-inratable--300x225.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/recette-foret-noire-facile-et-inratable--768x576.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/recette-foret-noire-facile-et-inratable--500x375.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/recette-foret-noire-facile-et-inratable--585x439.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>If you\u2019re looking for a cake that\u2019s both simple and delicious, this <strong>easy, foolproof Black Forest recipe<\/strong> is for you.<br \/>\nThe traditional Black Forest cake, known in German as Schwarzw\u00e4lder Kirschtorte, consists of a soft chocolate sponge soaked in kirsch syrup, filled with light whipped cream and amarena cherries. The entire cake is then generously covered with chocolate shavings.<\/p>\n<p>It\u2019s an iconic German dessert, loved for its lightness and ease of preparation, and very popular in Alsace. Perfect as a birthday cake, for a family gathering, or any special occasion!<\/p>\n<p>This recipe is straightforward, there\u2019s no need for the perfectly smooth finish often required with some <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/kinder-bueno-chocolate-layer-cake\/\">layer cakes<\/a>. Once the chocolate sponge is assembled, simply cover it with whipped cream without worrying about achieving a flawless surface. Finally, cover the cake with chocolate shavings, which you can easily make using a chocolate bar and a vegetable peeler.<\/p>\n<div id=\"attachment_44845\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-44845\" class=\"wp-image-44845 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-facile.jpg\" alt=\"foolproof black forest recipe\" width=\"800\" height=\"450\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-facile.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-facile-300x169.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-facile-768x432.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-facile-480x270.jpg 480w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-facile-585x329.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-44845\" class=\"wp-caption-text\">Black forest &#8211; birthday cake<\/p><\/div>\n<h2>Tips for a successful homemade Black Forest<\/h2>\n<p>The only step in this recipe that may seem challenging is preparing the sponge cake and whipped cream. Don\u2019t worry, making a beautiful sponge cake isn\u2019t complicated. I explain everything in detail in the article dedicated to a high and fluffy <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/chocolate-sponge-cake\/\">chocolate sponge cake<\/a>.<\/p>\n<p>For best results, be sure to let the sponge cake cool completely before adding the topping to prevent the whipped cream from melting.<\/p>\n<p>You can also prepare the sponge cake in advance and store it, well wrapped, in the fridge or freezer to save time on assembly day.<\/p>\n<p>You\u2019ll also find all my tips for making perfect chantilly in the article on <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/easy-mascarpone-whipped-cream\/\">easy mascarpone whipped cream<\/a>. You\u2019ll easily achieve a delicious, airy whipped cream.<\/p>\n<p>Use very cold heavy cream for better stability. Feel free to adjust the amount of kirsch in the soaking syrup to your taste for the perfect balance of sweetness and aroma.<br \/>\nAs for the cherries, you can use canned amarena cherries, but pitted fresh cherries work just as well and add a touch of natural freshness.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-44854 size-full aligncenter\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-traditionnelle-facile-1.jpeg\" alt=\"easy black forest cake recipe\" width=\"1000\" height=\"563\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-traditionnelle-facile-1.jpeg 1000w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-traditionnelle-facile-1-300x169.jpeg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-traditionnelle-facile-1-768x432.jpeg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-traditionnelle-facile-1-480x270.jpeg 480w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-traditionnelle-facile-1-585x329.jpeg 585w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h2>Video recipe<\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/fM1OuQtmNK0\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<h2>Black forest recipe for 12 people:<\/h2>\n<p><span style=\"background-color: #f7e7d7;\"><strong>NB:<\/strong> Find the printable recipe card at the end of the content.<\/span><\/p>\n<h3>Chocolate Sponge Cake (for a 23 x 8 cm \/ 9 x 3 inches cake pan)<\/h3>\n<ul>\n<li>6 large eggs ( about 68\u201372 g each, with shell )<\/li>\n<li>200 g granulated sugar (7 oz)<\/li>\n<li>170 g all-purpose flour (6 oz)<\/li>\n<li>30 g cocoa powder (1 oz)<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>2 packets vanilla sugar<\/li>\n<\/ul>\n<h3>Syrup for soaking<\/h3>\n<p><strong>Note:<\/strong> If you use cherries in syrup, use their syrup to soak the sponge cake.<\/p>\n<ul>\n<li>180 g granulated sugar (6.3 oz)<\/li>\n<li>150 ml water (5 fl oz )<\/li>\n<li>2 packets vanilla sugar<\/li>\n<li>A few cherries optional<\/li>\n<li>A few drops of kirsch optional<\/li>\n<\/ul>\n<h3>Whipped Cream<\/h3>\n<ul>\n<li>750 ml heavy cream&nbsp; ( 25.4 oz ) preferably 35% fat; 30% can work if very cold<\/li>\n<li>80 g powdered sugar (2.8 oz ) adjust to taste&nbsp;<\/li>\n<li>15 g vanilla sugar&nbsp; ( 0.5 oz ) 2 packets or seeds from one vanilla bean (optional)&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <strong>Note:<\/strong> If using vanilla sugar, subtract its weight from the powdered sugar<\/li>\n<\/ul>\n<h3>For filling and topping<\/h3>\n<ul>\n<li>500 g cherries ( 1.1 lb ) in syrup preferably Amarena or fresh cherries (pitted)&nbsp;<\/li>\n<li>165 g dark chocolate ( 5.8 oz ) for chocolate shavings<\/li>\n<\/ul>\n<p><strong>Note :<\/strong> It&#8217;s best to prepare the chocolate shavings the day before and keep them in a tin in the fridge. They can even be made several days ahead.<\/p>\n<h2>Preparation steps :<\/h2>\n<h3>Prepare the chocolate sponge cake<\/h3>\n<p>You can prepare it the day before, wrap it well and leave it in the fridge.<\/p>\n<p><strong>Preheat the oven to 180\u00b0C (350\u00b0F) on conventional heat.<\/strong><\/p>\n<p>Grease a cake pan and line the bottom and sides with parchment paper.<\/p>\n<p>Sift the flour and cocoa powder with the baking powder and mix with a whisk.<\/p>\n<p>Place the eggs, vanilla sugar, and regular sugar in a large mixing bowl because the mixture will triple in volume.<\/p>\n<p>Place a little boiling water in another slightly smaller bowl for a bain-marie. The bottom of the bowl containing the eggs and sugar should touch the water, but the water should not rise up the sides of the mixing bowl.<\/p>\n<p>Place the mixing bowl with the eggs and sugar over the bowl with hot water.<\/p>\n<p>Beat for 15 minutes, or more depending on the power of your mixer. The mixture should triple in volume, become pale, and very creamy. The whisk should leave trails.<\/p>\n<p>\u26a0\ufe0f Check the temperature of the sabayon (whipped eggs and sugar). The mixture should always remain barely warm, otherwise remove from the double boiler.<\/p>\n<p>Remove from the double boiler. The sabayon should be cold; otherwise, continue to whisk it, outside of the double boiler, to cool it down.<\/p>\n<p>Fold in the mixture of flour, cocoa, and baking powder in 4 or 5 additions. Gently work from bottom to top without whisking to avoid deflating the mixture.<\/p>\n<p>Fill the cake pan and immediately place it in the oven for 55 minutes, a little more or a little less depending on the oven.<\/p>\n<p><span style=\"text-decoration: underline;\">Check for doneness at three quarters of the baking time.<\/span><\/p>\n<p>At the end of the baking time, check with a skewer inserted into the center of the sponge. The skewer should come out dry, without any trace of batter. Leave the cooked sponge in the turned-off oven, with the door slightly ajar, for 5 minutes.<\/p>\n<p>Remove the sponge from the pan onto a wire rack and let it cool before cutting it into 3 discs.&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10049 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore%CC%82t-noire-recette-gateau-et-cuisine-rachida-1.png\" alt=\"easy black forest sponge cake -recette gateau et cuisine rachida\" width=\"800\" height=\"450\"><\/p>\n<h3>Prepare the chocolate shavings<\/h3>\n<p>Melt the chocolate in a double boiler or microwave, stirring it several times to mix well.<\/p>\n<p>Spread it thinly on the work surface.<\/p>\n<p>Once the chocolate starts to set and is no longer sticky, create curls using a dough scraper (see at 2:47 minutes in the video).<\/p>\n<p>You can make shavings with a chocolate bar and a vegetable peeler. Just soften the chocolate bar slightly.<\/p>\n<div id=\"attachment_10082\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-10082\" class=\"wp-image-10082 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore%CC%82t-noire-copeaux-de-chocolat-.jpg\" alt=\"dark forest chocolate chips\" width=\"800\" height=\"313\"><p id=\"caption-attachment-10082\" class=\"wp-caption-text\">chocolate chips for black forest decor<\/p><\/div>\n<h3>Prepare the syrup for soaking<\/h3>\n<p>You won&#8217;t need to prepare a syrup if you&#8217;re using cherries in syrup, as their syrup will be used to soak the sponge cake.<\/p>\n<p>Put the water, sugar, and vanilla sugar in a saucepan with 5 cherries and bring to a boil.<\/p>\n<p>Remove from heat as soon as the sugar has completely dissolved.<\/p>\n<p>Let it cool before using.<\/p>\n<p>Flavor with kirsch if desired (about 2 tablespoons, to taste).<\/p>\n<h3>Prepare the whipped cream<\/h3>\n<ul>\n<li>Use a cream with 35% fat content if possible. The richer the cream, the firmer and better the whipped cream will be.<\/li>\n<li>Chill the cream and the bowl in the refrigerator or for about fifteen minutes in the freezer. They need to be very cold.<\/li>\n<li>The powdered sugar should be very fine or sifted.<\/li>\n<\/ul>\n<p>Place the cream in the bowl of a stand mixer and start whisking at medium speed to avoid splattering.<\/p>\n<p>As soon as the cream begins to thicken, add half of the powdered sugar.<\/p>\n<p>Increase the speed to the maximum setting on the mixer until the cream starts to achieve a good consistency.<\/p>\n<p>Stop the mixer before the whipped cream is fully firm to taste and check the sweetness. Add the remaining sugar according to your taste.<\/p>\n<p>Whisk at maximum speed until you achieve a firm whipped cream.<\/p>\n<p><strong>Be careful towards the end<\/strong>, as soon as the cream is firm and smooth, stop the mixer. If you go beyond this point, the cream will turn into butter.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10061 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore%CC%82t-noire-chantilly.png\" alt=\"whipped cream to garnish black forest\" width=\"800\" height=\"450\"><\/p>\n<h3>Assembly :<\/h3>\n<p>Place the whipped cream in a piping bag, preferably without a tip.<\/p>\n<p>Set a gold cake board on a serving plate and protect the edges with strips of freezer bag.<\/p>\n<p>Add a layer of sponge cake on top and brush it with syrup using a pastry brush.&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10064 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore%CC%82t-noire-recette-facile-gateau-et-cuisine-rachida.png\" alt=\"Black forest recipe with cherry and whipped cream sponge cake\" width=\"695\" height=\"450\"><br \/>\nPipe a layer of whipped cream on top and spread it evenly.<\/p>\n<p>Place the cherries over the entire surface.<\/p>\n<p>Press the cherries slightly into the whipped cream.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-10059 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore%CC%82t-noire-aux-cerise.png\" alt=\"Black forest montage with whipped cream and cherries\" width=\"800\" height=\"450\"><br \/>\nSoak the second sponge cake layer on the side that will be against the cream, then place it on the cherries. Then, soak the top.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-10042 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore%CC%82t-noire-recette-gateau-et-cuisine-rachida.png\" alt=\"black forest cake assembly\" width=\"687\" height=\"450\"><br \/>\nSpread a second layer of whipped cream over the cake, then add the cherries.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10045 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore%CC%82t-noir-recette-gateau-et-cuisine-rachida.png\" alt=\"how to garnish a black forest with cherries\" width=\"697\" height=\"449\"> Soak the last layer of sponge cake on the side that will touch the cream, then place it on top of the cherries. Brush the top side with syrup as well.<\/p>\n<p>Smooth out any cream that has spilled over the sides.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10043 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore%CC%82t-noir-recette-facile-.png\" alt=\"black forest with mascarpone whipped cream\" width=\"695\" height=\"450\"><br \/>\nCover the entire Black Forest cake with whipped cream and smooth it out.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-10050 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore%CC%82t-noire-recette-pa%CC%82tisserie-gateau-et-cuisine-rachida.jpg\" alt=\"how to make a black forest\" width=\"800\" height=\"450\"><br \/>\nTransfer the remaining whipped cream to a piping bag fitted with a Wilton 1M or 2D tip, and pipe rosettes around the edge. Feel free to decorate it however you like.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-10048 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore\u0302t-noire-recette-facile-.png\" alt=\"easy black forest recipe with whipped cream and cherries\" width=\"695\" height=\"450\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore\u0302t-noire-recette-facile-.png 695w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore\u0302t-noire-recette-facile--300x194.png 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore\u0302t-noire-recette-facile--585x379.png 585w\" sizes=\"(max-width: 695px) 100vw, 695px\" \/><br \/>\nCover the cake with chocolate shavings and top each rosette with a cherry<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-10052 size-full\" title=\"black forest cake\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/fore%CC%82t-noire-recette-facile-gateau-et-cuisine-rachida-1-1.png\" alt=\"how to make a black forest cake\" width=\"800\" height=\"450\"><\/p>\n<p>Refrigerate for at least 4 hours before serving, it gets even better with time. I usually make it the day before or in the morning for an evening occasion.<\/p>\n<p>Share this light and indulgent dessert with your loved ones, perfect for birthdays or any special moment.<\/p>\n<h2>How to store black forest cake?<\/h2>\n<p>Sometimes you want to prepare the cake well in advance and stay relaxed on the big day. As mentioned above, you can make it a day ahead, it will only taste better. If you want to prepare it several days in advance, Black Forest cake freezes very well without any issues.<\/p>\n<p>Once you have finished decorating it completely, place it in the freezer until it firms up. The outer cream should be well set. Cover the cake with a large freezer bag by sliding the bag over the top of the cake.<\/p>\n<p>You can keep it frozen for up to 3 months without any problem.<\/p>\n<p>One day before serving, take it out of the freezer and place it in the refrigerator to thaw slowly.<\/p>\n<p>I hope this recipe will inspire you to make it for a special occasion.&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-26939\" class=\"wprm-recipe-container\" data-recipe-id=\"26939\" data-servings=\"12\"><div class=\"wprm-recipe wprm-recipe-template-recipe-new\"><div class=\"wprm-recipe-image wprm-block-image-circle\"><img decoding=\"async\" style=\"border-width: 5px;border-style: groove;border-color: #f8f3ef;\" width=\"200\" height=\"200\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-traditionnelle-facile-1-500x500.jpeg\" class=\"attachment-200x200 size-200x200\" alt=\"recette gateau foret noire facile\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-traditionnelle-facile-1-500x500.jpeg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-traditionnelle-facile-1-150x150.jpeg 150w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div>\n<div class=\"wprm-recipe-template-recipe-new-container\">\n\t<div class=\"wprm-recipe-template-recipe-new-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Easy Black Forest Cake Recipe<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-empty\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">3.99<\/span> de <span class=\"wprm-recipe-rating-count\">612<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">A quick and easy Black Forest recipe: moist chocolate sponge topped with whipped cream and fresh cherries, perfect as a birthday cake to impress your guests.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-servings-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#333333\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">SERVING:<\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-26939 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"26939\" aria-label=\"Adjust recipe servings\">12<\/span><\/div>\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-empty\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">TOTAL TIME<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M24,11c0-5.5-5.4-10-12-10S0,5.5,0,11s5.4,10,12,10c1,0,2-0.1,3-0.3l5.6,2.2c0.1,0,0.2,0.1,0.4,0.1 c0.2,0,0.4-0.1,0.6-0.2c0.3-0.2,0.4-0.6,0.4-0.9l-0.5-4.7C23.1,15.4,24,13.2,24,11z M14,14H7v-2h7V14z M17,10H7V8h10V10z\"\/><\/g><\/svg><\/span> LEAVE A COMMENT<\/a>\n<a 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M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> PRINT<\/a>\n\t\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fgateauetcuisinerachida.com%2Fen%2Feasy-black-forest-cake-recipe%2F&amp;media=https%3A%2F%2Fgateauetcuisinerachida.com%2Fwp-content%2Fuploads%2F2023%2F11%2Fforet-noire-traditionnelle-facile-1.jpeg&amp;description=Easy+Black+Forest+Cake+Recipe&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"26939\" data-url=\"https:\/\/gateauetcuisinerachida.com\/en\/easy-black-forest-cake-recipe\/\" data-media=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2023\/11\/foret-noire-traditionnelle-facile-1.jpeg\" data-description=\"Easy Black Forest Cake Recipe\" data-repin=\"\" role=\"button\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link 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4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> PIN<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"26939\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> SAVE<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"26939\">Enregistr\u00e9!<\/a><\/span>\n\t\t\n\t\t\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Cakes, Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French, German, Switzerland<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">birthday cake, black forest<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\t<div id=\"recipe-26939-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-26939-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"26939\" data-servings=\"12\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGREDIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-26939 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #fff9f9;border-color: #333333;color: #333333;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"26939\" style=\"background-color: #333333;color: #fff9f9;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"26939\" style=\"background-color: #333333;color: #fff9f9;border-left: 1px solid #333333;\" aria-label=\"Change unit system to US Customary\">US Customary<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-26939-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"12\" data-recipe=\"26939\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"12\" data-recipe=\"26939\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"12\" data-recipe=\"26939\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Chocolate Sponge Cake (for a 23 x 8 cm \/ 9 x 3 inches cake pan)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large eggs<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 68\u201372 g each, with shell<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">170<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cocoa powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">baking powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">packets vanilla sugar<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Syrup for soaking<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"21\"><span class=\"wprm-recipe-ingredient-name\"><strong>Note: <\/strong><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">If you use cherries in syrup, use their syrup to soak the sponge cake.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">180<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">packets vanilla sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-name\">A few cherries<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-name\">A few drops of kirsch<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Whipped Cream<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">750<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">heavy cream<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">preferably 35% fat; 30% can work if very cold<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\">80<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">powdered sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">adjust to taste<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"> vanilla sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">2 packets or seeds from one vanilla bean (optional)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"17\"><span class=\"wprm-recipe-ingredient-name\"><strong>Note:<\/strong><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"> If using vanilla sugar, subtract its weight from the powdered sugar<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For filling and topping<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"19\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cherries in syrup<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">preferably Amarena or fresh cherries (pitted)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"20\"><span class=\"wprm-recipe-ingredient-amount\">165<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">dark chocolate for chocolate shavings<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"22\"><span class=\"wprm-recipe-ingredient-name\"><strong> Note : <\/strong>It&#39;s best to prepare the chocolate shavings the day before and keep them in a tin in the fridge. They can even be made several days ahead.<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-26939-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-26939-instructions-container wprm-block-text-normal\" data-recipe=\"26939\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PREPARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Prepare the chocolate sponge cake<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26939-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You can prepare it the day before, wrap it well and leave it in the fridge.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Preheat the oven to 180\u00b0C (350\u00b0F) on conventional heat.<\/strong><\/span><\/div><\/li><li id=\"wprm-recipe-26939-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Grease a cake pan and line the bottom and sides with parchment paper.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Sift the flour and cocoa powder with the baking powder and mix with a whisk.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the eggs, vanilla sugar, and regular sugar in a large mixing bowl because the mixture will triple in volume.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place a little boiling water in another slightly smaller bowl for a bain-marie. The bottom of the bowl containing the eggs and sugar should touch the water, but the water should not rise up the sides of the mixing bowl.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the mixing bowl with the eggs and sugar over the bowl with hot water.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Beat for 15 minutes, or more depending on the power of your mixer. The mixture should triple in volume, become pale, and very creamy. The whisk should leave trails.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">\u26a0\ufe0f Check the temperature of the sabayon (whipped eggs and sugar). The mixture should always remain barely warm, otherwise remove from the double boiler.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove from the double boiler. The sabayon should be cold; otherwise, continue to whisk it, outside of the double boiler, to cool it down.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Fold in the mixture of flour, cocoa, and baking powder in 4 or 5 additions. Gently work from bottom to top without whisking to avoid deflating the mixture.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Fill the cake pan and immediately place it in the oven for 55 minutes, a little more or a little less depending on the oven.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><u>Check for doneness at three quarters of the baking time.<\/u><\/span><\/div><\/li><li id=\"wprm-recipe-26939-step-0-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">At the end of the baking time, check with a skewer inserted into the center of the sponge. The skewer should come out dry, without any trace of batter. Leave the cooked sponge in the turned-off oven, with the door slightly ajar, for 5 minutes.<\/div><\/li><li id=\"wprm-recipe-26939-step-0-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove the sponge from the pan onto a wire rack and let it cool before cutting it into 3 discs.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Prepare the chocolate shavings<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26939-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Melt the chocolate in a double boiler or microwave, stirring it several times to mix well.<\/div><\/li><li id=\"wprm-recipe-26939-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Spread it thinly on the work surface.<\/div><\/li><li id=\"wprm-recipe-26939-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Once the chocolate starts to set and is no longer sticky, create curls using a dough scraper (see at 2:47 minutes in the video).<\/div><\/li><li id=\"wprm-recipe-26939-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You can make shavings with a chocolate bar and a vegetable peeler. Just soften the chocolate bar slightly.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Prepare the syrup for soaking<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26939-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You won't need to prepare a syrup if you're using cherries in syrup, as their syrup will be used to soak the sponge cake.<\/div><\/li><li id=\"wprm-recipe-26939-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Put the water, sugar, and vanilla sugar in a saucepan with 5 cherries and bring to a boil.<\/div><\/li><li id=\"wprm-recipe-26939-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove from heat as soon as the sugar has completely dissolved.<\/div><\/li><li id=\"wprm-recipe-26939-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Let it cool before using.<\/div><\/li><li id=\"wprm-recipe-26939-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Flavor with kirsch if desired (about 2 tablespoons, to taste).<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Prepare the whipped cream<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26939-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Use a cream with 35% fat content if possible. The richer the cream, the firmer and better the whipped cream will be.<\/div><\/li><li id=\"wprm-recipe-26939-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Chill the cream and the bowl in the refrigerator or for about fifteen minutes in the freezer. They need to be very cold.<\/div><\/li><li id=\"wprm-recipe-26939-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The powdered sugar should be very fine or sifted.<\/div><\/li><li id=\"wprm-recipe-26939-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the cream in the bowl of a stand mixer and start whisking at medium speed to avoid splattering.<\/div><\/li><li id=\"wprm-recipe-26939-step-3-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">As soon as the cream begins to thicken, add half of the powdered sugar.<\/div><\/li><li id=\"wprm-recipe-26939-step-3-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Increase the speed to the maximum setting on the mixer until the cream starts to achieve a good consistency.<\/div><\/li><li id=\"wprm-recipe-26939-step-3-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Stop the mixer before the whipped cream is fully firm to taste and check the sweetness. Add the remaining sugar according to your taste.<\/div><\/li><li id=\"wprm-recipe-26939-step-3-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Whisk at maximum speed until you achieve a firm whipped cream.<\/div><\/li><li id=\"wprm-recipe-26939-step-3-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Be careful towards the end<\/strong>, as soon as the cream is firm and smooth, stop the mixer. If you go beyond this point, the cream will turn into butter.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Assembly :<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26939-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the whipped cream in a piping bag, preferably without a tip.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Set a gold cake board on a serving plate and protect the edges with strips of freezer bag.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add a layer of sponge cake on top and brush it with syrup using a pastry brush.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pipe a layer of whipped cream on top and spread it evenly.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the cherries over the entire surface.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Press the cherries slightly into the whipped cream.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Soak the second sponge cake layer on the side that will be against the cream, then place it on the cherries. Then, soak the top.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Spread a second layer of whipped cream over the cake, then add the cherries.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Soak the last layer of sponge cake on the side that will touch the cream, then place it on top of the cherries. Brush the top side with syrup as well.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Smooth out any cream that has spilled over the sides.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cover the entire Black Forest cake with whipped cream and smooth it out.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the remaining whipped cream to a piping bag fitted with a Wilton 1M or 2D tip, and pipe rosettes around the edge. Feel free to decorate it however you like.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cover the cake with chocolate shavings and top each rosette with a cherry<\/div><\/li><li id=\"wprm-recipe-26939-step-4-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Refrigerate for at least 4 hours before serving, it gets even better with time. I usually make it the day before or in the morning for an evening occasion.<\/div><\/li><li id=\"wprm-recipe-26939-step-4-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Share this light and indulgent dessert with your loved ones, perfect for birthdays or any special moment.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p class=\"p1\">Thank you for visiting&nbsp;my&nbsp;<span class=\"s1\">blog <\/span>&nbsp;and for your comments.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you\u2019re looking for a cake that\u2019s both simple and delicious, this easy, foolproof Black Forest recipe is for you. The traditional Black Forest cake, known in German as Schwarzw\u00e4lder&hellip;<\/p>\n","protected":false},"author":3,"featured_media":44855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[8344,4473,4462],"tags":[6833],"class_list":["post-26184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets-and-cakes","category-french-pastry-recipes","category-layer-cakes-en","tag-cherry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.7 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Easy Black Forest Cake Recipe | G\u00e2teau et cuisine Rachida<\/title>\n<meta name=\"description\" content=\"A quick and easy Black Forest recipe: moist chocolate sponge topped with whipped cream 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