The great thing about this sponge cake is you can eat it right from the fridge, it remains as soft. It’s not decadently chocolatey, the cherries are the star here as they should be. And it actually tastes better after it’s had some time to rest in the fridge. Grated chocolate is a must and tastes so so good just sprinkled over! There is some amount of cooling and waiting involved with this recipe so set aside a few hours. The cherries are layered with freshly whipped cream in the center, then I added more cream on top, giving the sides a slightly naked cake type appearance. The syrup that the cherries and sugar then make is perfect for soaking into the light sponge, something I didn’t do much of last time and it made all the difference! In all, while this isn’t the most authentic Black Forest, everyone who tasted it loved it and it reminded me of old school bakery cakes which is good 🙂 Any kind of alcohol tastes great here actually and gives the cake some extra personality. Cooking them in whiskey or rum makes them nice and boozy and though Kirsch liqueur is traditional, it’s yet another thing we don’t get here easily. A Black Forest Cake often uses tinned Morello cherries which are darker in colour but since we don’t get those in India, I really preferred to use fresh cherries. And because I’ve now made that kind of sponge a couple of times, swapping out some of the flour for cocoa and making a chocolate variation was very easy. I decided though to just go with a different version of the cake, a more traditional Genoise sponge that uses thickly whipped eggs as a raising agent, no baking powder or soda. Win win!Ī couple of years ago I’d made a Black Forest Cake based on a recipe from Butter and Brioche and since I’ve gone on a spree of giving life to some older posts here, that was on my list. Each bite is packed with flavour and it feels super festive but is very easy to make. Fresh cherries make this Black Forest Cake extra delicious and I’m so happy stone fruit season is finally here! A light chocolate Genoise sponge is layered with boozy cherries and whipped cream, then frosted with more cream, grated chocolate and of course, a cherry (or more) on top.
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