Do-it-yourself pastries are much tastier and more aromatic than those bought in the store. But many housewives, having decided to pamper their households with a homemade dessert, are lost and do not know what to choose, because there are so many recipes. Consider the classic Black Forest cake recipe and its variations.

Stories of the origin of the Black Forest cherry cake

Cake gained its fame in Germany back in the 1930s. Since then, it has been presented in the world's cuisines as a classic German dessert, although the history of its origin is not known for certain.

If you believe one source, then the dessert owes its name to the chocolate chips with which it was decorated. It was so dark that it looked like a black forest.

Proponents of another version believe that the cake appeared in the Black Forest region, where kirschwasser was made, which is used to soak pastries. Moreover, back in the 19th century a dessert was prepared here from cherries, whipped cream and the above alcoholic beverage.

Classic German Black Forest Cake Recipe

In German cuisine, the classic recipe for a traditional dessert, which is famous for all pastry shops in this country, provides for:

  • 160 g of flour;
  • 110 g of corn starch;
  • 65 g of cocoa powder;
  • 8 large eggs;
  • 650 g of granulated sugar;
  • a pinch of salt;
  • a bag of vanilla sugar;
  • 600 g of pitted cherry berries;
  • half a packet of butter weighing 200 g;
  • 230 ml kirschwasser;
  • 1 liter of cream;
  • 65 g of powdered sugar;
  • 210 g of chocolate chips.

Working process:

  1. Cocoa powder, flour, ⅔ starch, salt and the contents of the Vanillin sachet are poured into a bowl with melted creamy fatty substance (60 g).
  2. Eggs with granulated sugar (250 g) are rubbed separately.
  3. The container with the latter is placed in a water bath so that the sugar crystals dissolve, after which everything is well beaten and mixed with the flour mass.
  4. After thorough mixing, the dough is poured into molds that are set in an oven preheated to 190 ° C for 20 minutes.
  5. After this time, the biscuits are divided in half.
  6. Half the remaining sugar, ¼ kirschwasser and frozen berries are combined in the stewpan.
  7. When the contents of the stewpan boil for 5 minutes, the remaining starch, mixed in 30 ml of water, is sent to the container.
  8. After 1 minute of boiling, the remaining oil is added.
  9. The filling is mounted on a shelf in the refrigerator for cooling.
  10. From the remaining alcoholic beverage, water and granulated sugar, a syrup is prepared by boiling on fire for about 2 minutes.
  11. Whip cream with icing sugar for cream.
  12. The bottom cake is laid out on the pallet, which is evenly covered with ¼ syrup, ⅓ filling and a thick layer of cream.
  13. The procedure is repeated 2 more times.
  14. The top layer is also impregnated with syrup, after which the entire product is smeared with cream so that there are no gaps.
  15. Cake is decorated with chips.

The cake can be served immediately, but if you let it soak, the taste bouquet will become more saturated.

Cooking Mousse Dessert

For those who like to give the classic desserts a novelty, we present the recipe for the Black Forest mousse cake.

Components for the test:

  • 14 yolks;
  • half the amount of protein;
  • 200 g granulated sugar;
  • 100 g of bulk products in equal proportions (cocoa, starch, flour);
  • a slice of butter.

Cherry Filling Ingredients:

  • 300 g pitted cherry berries;
  • juice of 1 lemon;
  • 120 ml of water;
  • kirschwasser to taste;
  • 420 g of granulated sugar.

Mousse components with kirschwasser:

  • 125 ml of milk;
  • 3 yolks;
  • a stack of sugar;
  • 6-7 g of sheet gelatin;
  • 110 g cream;
  • 20 ml kirschwasser.

Components of chocolate mousse:

  • 2.5 bars of dark chocolate;
  • 375 g cream;
  • 12 yolks;
  • 130 g of sugar;
  • a stack of water.

Syrup Ingredients:

  • juice from cherries.

Cooking method:

  1. A homogeneous mass is mixed from the ingredients for the dough, which is baked in a round refractory form for about 40-50 minutes.
  2. Ready and cooled biscuit is divided into three equal parts.
  3. For the first version of the mousse, hot milk is poured into the yolks whipped with sugar, after which the resulting mixture is boiled for about 5 minutes with the addition of pre-soaked and squeezed gelatin.
  4. After cooling, the gelatinous mass is filled with alcohol and cream.
  5. The mass is placed in the form of a similar diameter as the cake, which sets in the cold to solidify the mousse.
  6. Cherries, sugar are sent to the stew-pan with boiled water for filling and lemon juice.
  7. After 15 minutes, the berries are thrown into a colander, and a kirschwasser is poured into the remaining syrup.
  8. Chocolate mousse is prepared as follows: hot syrup from sugar and water is poured into the beaten yolks with the mixer running, then the mass is divided in half, one part is mixed with cream, and the second with soft chocolate, after which they are combined.
  9. In the final, the cake is assembled: cake, impregnation, filling, chocolate mousse, cake, impregnation, mousse with kirschwasser, cake, impregnation.

The last cake, as well as the sides, should be covered with chocolate mousse, which will give the dessert airiness.

Cooking technology from Andy Chef

In his blog, Andy Chef shared a recipe for the famous Black Forest cake, for the implementation of which he proposes to acquire:

  • 375 g flour;
  • 90 g of cocoa;
  • a baking powder bag;
  • 140 ml of vegetable oil;
  • 450 g of sugar;
  • 3 eggs
  • 160 g of milk;
  • 340 ml of hot coffee;
  • 75 ml kirschwasser;
  • a pinch of salt;
  • icing sugar for decoration;
  • cream of whipped cream to taste and 280-320 g of canned cherries.

The sequence of actions:

  1. Flour, cocoa, baking powder and salt are mixed in a bowl with a whisk.
  2. The butter is whipped with sugar until the latter dissolves, after which the eggs are added.
  3. Half dry is thrown into the liquid mass.
  4. It is added with constant stirring milk.
  5. Then pour hot coffee and alcohol.
  6. At the end, the remaining flour mass is poured.
  7. 4 cakes are baked from the resulting test, on which cherries are laid out, covered with whipped cream with powdered sugar.

The traditional recipe involves the use of cream, but if desired, they can be replaced with another favorite cream.

Black Forest by Julia Vysotskaya

An interesting variation, for the execution of which are necessary:

  • 8 eggs;
  • 2 yolks;
  • 350 g of powdered sugar;
  • 220 g pitted cherries;
  • as much flour;
  • half as much chocolate;
  • a piece of butter;
  • 680 ml and 500 ml cream with a fat content of 35% and 22%, respectively;
  • 140 ml of milk;
  • 75 ml cherry liqueur;
  • 30 g of cocoa powder;
  • 15 g of gelatin.

The main stages of work:

  1. Milk is poured into the stew-pan, cream (22%) and 100 g of powdered sugar are placed.
  2. After bringing to a boil, a third of the liquor and pre-soaked gelatin are introduced, then the mass is sent to the cold.
  3. 50 g of powder is dissolved in a stack of water.
  4. Syrup and whipped egg yolks are introduced into the chocolate melted in a steam bath.
  5. The chocolate mass is combined with whipped cream (180 ml 35%) and sent to the cold.
  6. Eggs are beaten with 150 g of powder, flour, cocoa.
  7. 2 cakes are baked from dough at 180 ° C for 2 hours.
  8. Cherry is boiled in the stewpan with the addition of the remaining powder, liquor and a stack of water.
  9. The remaining cream is whipped.
  10. A filling with syrup is laid out on the cake at the base, after which it is covered with layers of white and chocolate jelly.
  11. Then the second biscuit is placed, which is covered with the same composition.
  12. In the final, the cake is flavored with cream.

For decoration, you can leave a few berries before preparing the filling.

Cake "Black Forest" with cherry from Emma's grandmother

Each culinary specialist brings something of his own to the classic recipe. So in this variation there is a "highlight".

Components for the test:

  • 7 eggs;
  • as many yolks;
  • 450 g of granulated sugar;
  • 350 g of flour;
  • 70 g of cocoa;
  • 110 g of butter.

Cherry Filling Ingredients:

  • 1 can of canned cherries;
  • 310 g sugar;
  • 40 g of starch.

Components of chocolate cream:

  • 320 g of chocolate;
  • 550 ml cream.

Cream components:

  • 500 ml cream;
  • 110 g of sugar.

Syrup Ingredients:

  • 160 g of sugar;
  • 110 ml kirschwasser;
  • a little more water.

Cooking Instructions:

  1. For the biscuit, the dough is prepared by whipping sugar with egg products and gradually introducing the remaining ingredients, including melted butter.
  2. A biscuit is baked at 180 ° C for about 40 minutes.
  3. Cherries are thrown into a colander, and the syrup, along with sugar, is brought to a boil and mixed with starch.
  4. After thickening, the berries are sent to the syrup.
  5. For cream, the cream is whipped with sugar, and for chocolate, it is brought to a boil, after which they are filled with chocolate, and the mixture goes into the cold.
  6. After cooling, the chocolate cream is whipped.
  7. The syrup for impregnation is prepared by bringing water with sugar to a boil, and then the liquor is poured there.
  8. The biscuit is divided into 4 parts.
  9. The cake is assembled as follows: a biscuit, a third of impregnation, cream rings made with a pastry bag, cherry filling between the figures, a biscuit, a third of impregnation, chocolate cream, biscuit, remaining impregnation, chocolate cream (creamy for the sides), biscuit, remaining cream .

Cake for 6 hours should be set in the cold.

How to design and present beautifully

To serve a famous cake on a festive table or just for everyday tea drinking, you should beautifully arrange it.

There are several of the most popular Black Forest decorations:

  1. Chocolate chips - it is prepared by softening the chocolate in the microwave for about 15 seconds and using a vegetable peeler, so the main product is “twisted”.
  2. Cocktail cherries - large whole berries that complement the flavor of the dessert look spectacular on the top cake.
  3. Creamy rosettes - using a pastry bag in a circle of the upper crust, it is easy to make wavy rosettes that can be decorated with various berries.

So, to enjoy the spicy taste with a little bitterness and cherry-creamy notes, it is enough to make very little effort.

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