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Black Forest Cake

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img of Black Forest Cake

Black Forest cake is a rich and decadent chocolate sponge cake layered with whipped cream and cherries. Infused with a hint of coffee and cocoa, this classic dessert is perfect for celebrations, offering a beautiful balance of moist layers and light, creamy filling.

Info

  • Prep Time: About 5 minutes
  • Cooking Time: About 35 minutes
  • Cooling Time: About 1 hour

Ingredients

  • Cake flour – 3/4 cup
    (To substitute: Use 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornflour)

  • Cocoa powder – 1/4 cup

  • Instant coffee powder – 1 teaspoon

  • Baking powder – 1 teaspoon

  • Salt – 1 pinch (optional)

  • Buttermilk – 1/2 cup
    (To make: Mix 1 cup whole milk with 1 teaspoon vinegar and let it sit for 5–10 minutes)

  • Cooking oil – 1/2 cup

  • Vanilla extract (Halal) – 1 teaspoon

  • Strawberry essence – 1/2 teaspoon (optional, for added aroma)

  • Granulated sugar – 3/4 cup

  • Whole eggs – 2 large, at room temperature

  • Vinegar – 1 teaspoon

  • Baking soda – 1/2 teaspoon

  • Cake mold – 6.5 to 7-inch round pan

Procedure

  1. Sift together the cake flour, cocoa powder, coffee powder, baking powder, and salt. Set aside.
  2. In a separate bowl or mug, mix the buttermilk, cooking oil, vanilla extract, and strawberry essence (if using). Set aside.
  3. Separate the egg whites from the yolks.
  4. In a medium to large mixing bowl, add the egg whites.
  5. Beat the egg whites with an electric mixer until foamy.
  6. Gradually add the granulated sugar in three batches, beating until stiff, glossy peaks form.
  7. Stop the mixer once the meringue is ready.
  8. Using a spatula or hand whisk, gently fold in the dry ingredients and wet mixture in alternating batches.
  9. Do not use an electric mixer at this stage to preserve the airiness of the batter.
  10. Line a 6.5–7 inch round cake pan with parchment paper or lightly grease it.
  11. Pour the batter into the prepared pan and tap it gently to release air bubbles.
  12. Bake in a preheated oven at 180°C (356°F) for approximately 35 minutes.
  13. For stovetop baking, cover and bake over low heat for around 45 minutes.

Notes

  • Make sure the mixing bowl is completely clean and dry—any yolk or moisture can prevent the meringue from forming.
  • For authentic Black Forest flavor, soak the cake layers with cherry syrup or kirsch before layering with whipped cream and cherries.
  • The cake is done when a toothpick inserted in the center comes out clean.
  • Let the cake cool completely before slicing or decorating.