Black Forest Cake is one of the most famous, traditional fresh cream cakes in Pakistan. Its made of layers of moist chocolate genoise sponge, fresh fruits, and soft whipped cream. I am sharing the recipe which I have perfected over the years.
Recipe at a Glance
For the Genoise Sponge
Eggs– large, room temperature
Sugar– granulated
Flours– all-purpose & corn flour
Cocoa powder -good quality
Dairy – Milk and Butter
Vanilla– essence or pods
For Whipping Cream
Whipping Cream– use cream with 35% fat content
Icing sugar- powdered sugar or confectioner’s sugar
Step by Step Process
FAQs
Serving Suggestions
Black forest cake is a decadent dessert and tastes delicious on its own. Other than strawberries, you can use any seasonal fruit like mango, pineapple, cherries , berries etc. in the filling.
Substitutions & Variations
You can use fillings and toppings of your choice.
Other than strawberries, you can use any seasonal fruit like mango, pineapple, cherries , berries etc.
Storage and Make Ahead
Though I recommend, keeping it fridge for a couple of hours in order for flavors to mature and also settle the cake, you should keep two things in mind.
Cake has cream, which can prevent it from drying from inside when stored as whole but they can absorb smells from other things kept in fridge, The best way is to store the cake in a covered box covered, on the upper racks, away from strong odors.
You can keep leftover cake in an airtight box in refrigerator.
Traditional Black Forest Cake
Traditional Black Forest Cake recipe that is Pakistan's favorite dessert, made with moist genoise sponge and delicious fillings.
Ingredients
For the Genoise Sponge
- 3-4 eggs / 150 grams *
- 90 grams or ½ cup granulated sugar
- 60 grams or ½ cup all purpose flour
- 1 ½ tablespoons or 15 grams corn flour
- 1 ½ tablespoons or 15 grams cocoa powder
- 1 ½ tablespoon or 20 grams butter
- 1/8 cup or 15 grams milk
- Vanilla few drops
For Whipping Cream
- 2 cups Whipping Cream
- ½ cup icing sugar
For the Filling
- ½ cup almonds
- ½ cup granulated sugar
- 3-4 chopped strawberries, 3-4 halved strawberries **
- Chocolate chips and chocolate 100 grams for barks
- 1 cup milk
- 2 tablespoon strawberry jam (optional)
Instructions
For the Genoise Sponge
- Prepare two 6 inches pans or place a collar of parchment paper around one 6 inches pan for added height of total 5 inches.
- Grease the pans well with butter/ oil and dust with flour. Discard excess flour.
- Preheat oven to 325 F.
- In a super clean glass or stainless steel bowl, place eggs & vanilla and whisk.***
- Pour boiling water in a large pan and place your egg bowl over it that snugly fits.
- Add sugar in eggs and whisk till sugar is almost dissolved (at around 40 degrees Celsius).****
- Remove from hot water pan and beat with electric mixer for 8-10 minutes until triple in size. You will be able to draw an 8 without the ribbon disappearing.
- Melt butter and milk together in microwave or on low heat but don't burn or boil. Keep it warm by placing in the hot water pan used above (with stove turned off)
- Sift the flour, corn flour and cocoa powder three times.
- Fold the dry ingredients into the egg mixture gently but don't whisk or deflate too much.
- Add ½ cup of batter to milk and butter mixture and mix well. This will lighten the butter and milk mixture and you will be able to add it to batter easily.
- Fold it back into the egg mixture.
- Pour in prepared pans evenly (measure it if you require perfect layers) and tap for bubbles.
- Bake for 18-20 minutes until done.
- Take out from pans after 5 minutes and cool completely.
For the fillings:
- Caramelize the sugar by melting in a clean pan without stirring.
- When golden brown, add almonds, pour on a greased surface, cool and grind coarsely in a food processor.
- To make the jam, take frozen or fresh strawberries, squeeze some lemon juice and sugar to taste.
- Cook for 10 minutes until tender, mash or blend.
- Whip two cups of cream with ½ cup of icing sugar until stiff peaks form.*****
- For chocolate, melt and spread on a wax paper.
- Just before it sets, roll it and refrigerate. Unroll and you will have chocolate barks.
- You can grate the chocolate or just use chopped chocolate for sides. If you are using couverture chocolate, you will have to temper it.
Assembling:
- Slice the cake(s) so you have four layers, 1 inch tall.
- Place first layer on a cake board and soak with 1/4 cup milk.
- Spread the whipped cream and fresh diced strawberries.
- Place 2nd layer of sponge. Soak again with 1/4 cup of milk.
- Spread the whipped cream and sprinkle almond praline.
- Repeat for 3rd layer. This time place the prepared jam.
- Place the final sponge layer and soak with remaining 1/4 cup of milk.
- Frost the entire cake with whipped cream, pipe swirls on top with remaining cream and decorate the sides with chocolate barks, top with chocolate chips and swirls with strawberries halved.
- Chill and serve.
Notes
* if small or medium eggs, use four; if large or extra large use three.
** You can use any seasonal fruit like mango, pineapple, cherries , berries etc.
*** Wipe with lemon or vinegar to ensure no traces of water or grease to make sure this bowl is super clean.
**** This is an important step because we are not using any baking powder or soda. To make the eggs and sugar aerate to maximum capacity and to give volume to the cake. You can skip it though with slight compromise.
***** Use cream with 35% fat content
The fillings and toppings are optional and just a guide, not a rule.
Based on 3 Review(s)
Ooooh this looks so luscious!
thanks ladies 🙂
Hello Nadia… After a long time I am here and really so happy to be with you here with that much yummy treat… it looks so inviting … I must try it soon and let you know too that what happened:P… I pinned it on pinterest too to share with my friends…
Visit me if you can at
http://craftaworld.blogspot.com/
Love
Farah
hey farah, thanks 🙂