Professional Baker Teaches You How To Make BLACK FOREST CAKE!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a healthier option with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a lower-calorie alternative.

Separate 5 eggs, placing the whites in a mixing bowl and the yolks aside.

Add 1/2 teaspoon cream of tartar to the egg whites and whip to stiff peaks, gradually adding 1/4 cup sugar.

Sift in 1 and 3/4 cups cake and pastry flour, 1 cup icing sugar, 1/2 cup cocoa powder, 1 and 1/2 teaspoons baking powder, and 1/4 teaspoon salt into the mixing bowl.

In another bowl, mix 1 cup of cooled coffee and 1/2 cup vegetable oil, then add the 5 egg yolks and whip for about a minute on medium-high speed.

Fold in 1/3 of the whipped egg whites to lighten the batter, then gently fold in the remaining egg whites.

Prepare cake pans with parchment at the bottom, without greasing them, and pour in the batter.

Bake in a 325°F oven for 30 minutes until done.

While the cakes bake, prepare the cherry filling by simmering 2 cups of tart cherries with 1 cup sugar and 1/2 cup water, adding cinnamon sticks for flavor.

Once the cherries are cooked down, dissolve 2 tablespoons of cornstarch in water and add it to the cherries, boiling until thickened, then set aside to cool.

For the ganache, heat 1 cup of whipping cream just below a simmer, pour it over 5 ounces of bittersweet chocolate, and whisk until smooth. Let cool to room temperature and then chill.

Whip 2 cups of whipped cream until almost a chocolate mousse consistency, then place it in a piping bag.

Assemble the cake by placing the first sponge layer on a cake wheel, peeling off the parchment, and piping a dam of ganache whip around the edge.

Fill the center with ganache whip and spoon in the cherry filling, then add a second layer of sponge and repeat the process.

For the final layer, whip 2 cups of whipped cream with 1/2 package of softened cream cheese, 1 cup of sifted icing sugar, and 2 tablespoons of instant skim milk powder, along with a bit of vanilla extract.

Spread the whipped cream on the top and sides of the cake, using an offset spatula for decoration.

Pipe whipped cream rosettes on top of the cake and sprinkle grated chocolate shavings in the center.

Chill the assembled Black Forest torte for a couple of hours before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens