Black Forest Cake Recipe1.
The Syrup (Sirop)This keeps the sponge moist and flavorful.
Ingredients:
150 ml Water,
80 g Sugar,
1 tsp Vanilla extract
.Method: Combine water and sugar in a small saucepan.
Bring to a boil until the sugar dissolves. Remove from heat, stir in the vanilla, and let it cool completely.
2. The Sponge (Chocolate Génoise)
Ingredients:
4 Eggs, 120 g Sugar, 100 g All-purpose flour, 20 g Cocoa powder.
Method:
1. Beat eggs and sugar on high speed for about 8–10 minutes until thick and pale.
2. Sift the flour and cocoa powder together.
3. Gently fold the dry ingredients into the egg mixture using a spatula (do not overmix).
4. Bake at 180°C for 20–25 minutes. Once cooled, slice into 2 or 3 horizontal layers.3. Filling & Assembly
Ingredients:
500 ml Heavy whipping cream (cold), 50 g Powdered sugar, Cherries (Griottes), and Dark chocolate shavings.
Assembly:
Place the first layer of cake and soak it generously with the Syrup.Spread a thick layer of whipped cream and scatter Cherries over it.Repeat for the next layers.
Cover the entire cake with the remaining whipped cream.
4. DecorationDark Chocolate Shavings: Press them onto the sides and sprinkle on top.
Cherries: Place whole cherries on top for a classic finish.
Visual Guide to
Ingredients
The Syrup: A clear, glistening liquid, often applied with a pastry brush to make the cake “glow” with moisture.
The Génoise: A dark, chocolatey, airy sponge. It should look porous and soft, like a firm chocolate cloud.
Chocolate Shavings (Copeaux): These look like delicate, thin curls or wood-like shavings of dark chocolate, providing a textured, rustic look.
Griotte Cherries: Deep ruby-red, glossy spheres that provide a sharp color contrast against the white cream and dark chocolate.
