Description
This Perfect Chocolatey Black Forest Cake combines a light and fluffy chocolate Genoise sponge with luscious cherries soaked in syrup, rich Chantilly whipped cream, and silky chocolate ganache. Ideal for special occasions, this stunning cake layers moist textures and flavors for a decadent dessert experience.
Ingredients
Scale
Chocolate Genoise Cake
- 8 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all purpose flour (130 g)
- ½ cup cocoa powder (50 g)
- ½ tsp salt
- 2 tsp baking powder
Cherries and Syrup
- 2 cans (14 oz each) pitted cherries in syrup
- Handful of maraschino or dark sweet cherries for decoration
Chantilly Whipped Cream
- 3 cups heavy whipping cream, chilled (720 g)
- ¼ cup granulated sugar (50 g)
- 1 tsp vanilla extract
- ⅛ tsp salt
Ganache
- 240 g semi sweet chocolate (or mix of dark and milk chocolate)
- 1 cup heavy cream (240 g)
Instructions
- Prepare and bake the cake: Preheat your oven to 350°F. Line four 8-inch round cake pans with parchment paper without greasing the sides. Using a stand mixer fitted with a whisk attachment, beat the eggs and sugar on medium-high speed for 7 minutes until pale, thick, and tripled in volume.
- Fold dry ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Gently fold them into the egg mixture with a rubber spatula, being careful not to deflate the batter. Stop folding once no flour streaks remain and the mixture is fluffy.
- Bake: Evenly divide the batter among the pans and smooth the tops. Bake for 12 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 20 minutes, then transfer to wire racks to cool completely.
- Prepare cherries and syrup: Drain the cherries, reserving the syrup in a saucepan. Chop all but a few decorative cherries. Gently simmer the syrup 3–5 minutes to reduce slightly and cool completely.
- Make Chantilly cream: Whisk the cold heavy cream with sugar, salt, and vanilla on medium-high speed until medium peaks form—firm enough to hold shape but still soft and smooth.
- Make ganache: Combine chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second increments, stirring between each, until smooth. Let cool at room temperature for 15 minutes.
- Assemble cake: Place one cake layer upside down and brush generously with cherry syrup. Spread a thick layer of whipped cream, then scatter a third of the chopped cherries and press gently. Drizzle 2–3 tablespoons of ganache on top. Repeat layering two more times, finishing with the last cake layer brushed with syrup and frosted with remaining whipped cream. Chill for 15 minutes.
- Decorate with ganache drip and piping: Warm ganache until pourable but not hot. Pour on top letting it drip down the sides. Optionally pipe remaining whipped cream around edges and top each dollop with a reserved cherry. Sprinkle chocolate shavings to finish.
- Serve and enjoy: Keep refrigerated until serving. Serve chilled for best flavor and texture.
Notes
- For fresh cherries: Remove pits from 2 cups fresh cherries, cook with 4 tablespoons water and 4 tablespoons sugar on medium-low heat for 10 minutes to create syrup. Use syrup for soaking and chop cherries for filling.
- Make ahead: Freshly decorated is best. Cake can be made up to 1 day ahead, stored airtight in fridge up to 4 days to prevent drying.
- Use four 8-inch pans for even layers, but three pans can work if needed.
- Be gentle folding to maintain airy texture in Genoise batter.
- Ensure whipping cream is cold for optimal Chantilly cream consistency.
