German Black Forest Cake

Method

1. 1
   • wheat flour200 g
   • cocoa powder50 g
   • baking powder1½ tsp
   • baking soda½ tsp
   • egg3
   • vegetable oil1¼ dl
   • buttermilk1¾ dl
   • vanilla extract1 tsp
   • white sugar3 tbsp

   Bake the sponge cakes — Whisk the flour, cocoa, baking powder, and baking soda together. In another bowl, beat the sugar, eggs, oil, buttermilk, and vanilla until smooth, then fold in the dry ingredients. Divide between two greased 20 cm cake tins and bake at 175°C for 25-30 minutes until a skewer comes out clean.

   ⏱30 min
2. 2

   Split the sponge layers — Cool the sponges completely on a wire rack, then split each in half horizontally to make four layers.

3. 3
   • kirsch1 dl
   • cherries700 g
   • white sugar3 tbsp
   • heavy cream6 dl
   • powdered sugar3 tbsp

   Prep cherries and cream — Simmer the cherries with the extra sugar for 5 minutes until syrupy, then stir in half the kirsch and let cool. Whip the cream with the powdered sugar to soft peaks.

4. 4
   • kirsch1 dl
   • cherries700 g
   • heavy cream6 dl

   Layer the cake — Brush each sponge layer with the remaining kirsch. Stack the layers, spreading whipped cream and cherry filling between each, ending with cream on top.

5. 5
   • heavy cream6 dl
   • dark chocolate80 g

   Frost and chill the cake — Cover the top and sides with the remaining whipped cream, scatter with chocolate shavings, and chill for at least 2 hours before slicing.