The Black Forest cake, also known as Schwarzwälder Kirschtorte in German, is a classic and indulgent dessert that originated in the Black Forest region of southwestern Germany. Its name is inspired by the Black Forest, a picturesque mountainous region famous for its dark, dense forests and charming villages. The cake’s roots can be traced back to the early 20th century when it was created by confectioners in the region.

The original Black Forest cake was influenced by several traditional German desserts, including the “Kirschwasser,” a type of cherry liqueur made from the tart Morello cherries abundant in the region. The combination of chocolate, cherries, and Kirschwasser became the defining elements of this delicious cake.

The cake’s popularity soared, and it gained international recognition during the 1930s. Today, the Black Forest cake is a beloved dessert worldwide, often served on special occasions and celebrations.

INGREDIENTS

For the Sponge:

• 8 large Eggs
• 2 large Egg yolks
• 200g golden caster sugar
• 1 tbsp vanilla bean paste
• 90g cocoa powder
• Pinch of salt

For the Chocolate Icing:

• 35g cocoa powder
• 120g golden syrup
• Pinch of salt
• 100g plain chocolate, finely chopped
• 25g unsalted butter

For the Filling and Topping:

• 250g jar Opies Black Cherries With Kirsch
• 4 tbsp kirsch
• 600ml double cream
• 50g icing sugar, sifted
• 2 tsp vanilla bean paste
• 8-10 whole cherries with stems
• 25g pack Dark Chocolate Curls

INSTRUCTIONS

1. Preheat the oven to 180°C, gas mark 4.
2. Grease and line two 23cm round cake tins with baking parchment.
3. Separate the eggs and combine the yolks (plus extra yolks), sugar, and vanilla bean paste in a large bowl. Use an electric hand whisk to whisk until pale and doubled in volume.
4. Sift over the cocoa powder and fold in gently.
5. In a clean bowl, whisk the egg whites and salt to stiff peaks, then carefully fold into the egg yolk mixture.
6. Divide the batter between the lined cake tins and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes on a wire rack. Once cooled, cut each cake horizontally into two layers.

For the Chocolate Icing:

1. Put the cocoa powder, syrup, and salt into a saucepan with 125ml hot water, whisk until smooth, and bring to a boil.
2. Reduce the heat to a simmer and cook for 2 minutes, whisking constantly, until the mixture becomes smooth and glossy.
3. Remove the saucepan from the heat and whisk in the chocolate and butter until smooth. Set the icing aside to cool.

For the Filling and Topping:

1. Drain the cherries, reserving the syrup, and set them aside.
2. Pour the cherry syrup into a saucepan, bring it to a boil, and reduce it by two-thirds. Remove from heat and stir in the kirsch.

Assembling the Cake:

1. Put a small spoonful of cream onto a serving plate or cake stand and place one layer of sponge on top.
2. Spoon over a quarter of the kirsch syrup, then spread a thin layer of the chocolate icing over the sponge.
3. Top the icing with a third of the whipped cream, mixed with the drained cherries.
4. Repeat the above step with the next two sponges, syrup, icing, and cream.
5. Top the final sponge with the remaining kirsch syrup and spread the remaining chocolate icing over the top.
6. Decorate the cake with fresh cherries and dark chocolate curls.
7. Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Enjoy the delectable Black Forest Cake with its delightful blend of chocolate, cherries, and cream – a true classic that has stood the test of time!