My Black Forest Cake

5 from 6 votes
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 12 people


  • 1 Piece Chocolate biscuit base in three parts (homemade or bought)
  • 1 Glass Sour cherries (drained weight 350 g)
  • 25 g Sugar
  • 30 g Corn starch
  • 1000 g Whipped cream
  • 5 Piece Vanilla sugar
  • 5 Piece Cream stiffener


  • Put the cherries on a sieve. Collect the juice. Set aside 12 cherries for decoration. Measure out 250 ml of juice. The rest is used to soak the soil.
  • Mix the moon amine with a little juice, bring the rest to a boil. Bind with Mondamin and remove from the plate. Add the cherries and let cool down a little.
  • In the meantime, put a cake ring around the first base and spread the cherries on top. Leave about 1 cm at the edge. Let cool down completely.
  • In the meantime, whip the cream in portions with vanilla sugar and cream stiffener until stiff. Approx. 800 g are needed for the floors. Approx. 200 g for the edge and the cream tuffs on top.
  • Now distribute about 1/3 of the 800 g cream over the cherries, filling the edge well. The reason I use a cake ring is because I think it will be more even. But it also works without it.
  • Lay on the 2nd base and soak half of the remaining juice. I do this with a syringe. Cover again with 1/3 of the cream.
  • 3. Put on the floor and soak again. Spread the last third of the cream on top. Carefully remove the cake ring.
  • Now brush the cake all around with the remaining 200 g of cream. Leave enough cream for the cream tuffs.
  • Put the chocolate shavings in the top center, as well as on the outside edge.
  • Then spray on the cream tuffs. Put cherries on top.
  • Finally, the cake should be placed in the refrigerator for about 2 hours.
  • And then make coffee and just enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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