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Black Forest Cake

My hastily-made but very yum Black Forest Cake

My hastily-made but very yum Black Forest Cake

A few months back I started studying German. For the final class, we had a small party, for which I made a Black Forest Cake – a traditional German cherry and chocolate cake now popular worldwide. Black Forest Cake is fantastic because it’s not too sweet. It has a regular chocolate sponge which gets soaked in kirsch, with fresh cream and cherries sandwiched in between. It’s actually quite easy to make and always makes a great impact! The only tricky bit is slicing the sponge in three layers horizontally – takes a wee bit of patience!


  • 150g butter
  • 150g caster sugar
  • 3 eggs, beaten
  • vanilla essence
  • 100g self-raising flour
  • 25g cocoa
  • pinch of salt


  • 250ml double cream
  • Plenty of cherries
  • Kirsch (or cherry liqueur)
  • 25g dark chocolate, grated
  1. Prepare a 20cm cake tin and preheat oven to 175C.
  2. Cream butter and sugar. Add egg gradually, whilst beating. Add a drop of vanilla essence.
  3. Sift in dry ingredients and mix in until well-combined.
  4. Bake for 30 minutes or until springy. Leave to cool.
  5. Whip cream until stiff.
  6. If cherries are canned, drain them. If they’re fresh, stone them. Reserve 11 pretty ones for the top.
  7. Split cream between two bowls. Fold cherries into one bowl.
  8. Slice sponge into three layers.
  9. Sprinkle kirsch (or cherry juice) onto all three layers, covering them well but not drenching them.
  10. Assemble. Layer the cherry-cream mixture between the layers, then top with the plain cream. Sprinkle over grated chocolate and finish with whole cherries.

Ta dah!


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