½ cup (125 ml) neutral oil, such as vegetable oilġ can (400 ml) pitted sour (or sweet) cherries in syrup, drained and sliced in half (reserve the syrup)įresh whole cherries or maraschino cherriesġ. ⅔ cup (65g) natural unsweetened cocoa powder, sifted There wasn’t a crumb left on anyone’s plate! 🙂 But honestly, the cake was amazing! All the guests commented on how delicious it was. I’d recommend decorating with fresh cherries, but if they’re not in season, you can use maraschino cherries, as I did. The only other thing I would change the next time I make this cake (and I definitely will be making it again!) is increase the ratio of kirsch to cherry juice in the syrup (from 1/4 to 1/3 cup), just to get a stronger taste of kirsch, since it was pretty subtle. Of course, it’s not necessary to stabilize whipped cream, but I always do it when I’m baking for special occasions, to prolong the time that the cream stays fresh looking. I added unflavoured gelatin to the whipped cream, which helps it to hold its shape even after a couple of days (for a vegetarian option, I’ve read that you can use agar agar in place of gelatin, although I’ve never tried it). I couldn’t find sour cherries, so I used canned sweet cherries, which were perfectly fine. It turned out to be a real winner! The cake was so chocolaty and moist, even before brushing on the syrup. Gabriela even gave me the go-ahead to make her little boy’s cake with kirsch…yessss!! Surely I could find simpler versions of this cake floating around online that aren’t half bad?! I decided to try this recipe, with only a few minor adjustments. The taste was out of this world, but making it was also pretty time-consuming! I was taught by a German pastry chef, so I knew this was as authentic as it gets – cherry compote, dark chocolate mousse and kirsch creme in between layers of chocolate almond sponge (which was made with marzipan, no doubt!). The only Black Forest cake recipe I had tried was a fairly complex one, from the time I took a German Cakes course. Then, for the second celebration with the adults – all the “aunties and uncles” in his life – she asked if I could make a cake.Īs a kid, Gabriela remembered always getting a Black Forest cake on her birthday, so she wanted to relive those childhood memories by getting a Black Forest cake for her son, too. She arranged a kid-themed cake for the first of two parties (what a lucky guy!). Last month, it was my friend Gabriela’s son’s 3rd birthday.
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