German Black Forest Cake

Method

1. 1
   • wheat flour 200 g
   • cocoa powder 50 g
   • baking powder 1½ tsp
   • baking soda ½ tsp
   • egg 3
   • vegetable oil 1¼ dl
   • buttermilk 1¾ dl
   • vanilla extract 1 tsp
   • white sugar 3 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
   • kirsch 1 dl
   • cherries 700 g
   • white sugar 3 tbsp
   • heavy cream 6 dl
   • powdered sugar 3 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
   • kirsch 1 dl
   • cherries 700 g
   • heavy cream 6 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 cream 6 dl
   • dark chocolate 80 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.