🍒 Black Forest Cake

Introduction: A Timeless Masterpiece of Chocolate and Cherries

The Black Forest Cake, or Schwarzwälder Kirschtorte as it is known in its native Germany, is arguably one of the most recognizable and beloved desserts in the world. It is a confectionery icon that perfectly balances three distinct flavor profiles: the deep, slightly bitter richness of cocoa; the airy, cloud-like sweetness of whipped cream; and the sharp, fruity tartness of cherries.

In this specific version, presented by Simona from the Italian blog La Pasticcera Matta, we explore a recipe created for a special occasion—her husband’s birthday. While inspired by the techniques of the renowned Pastry Chef Ernst Knam, Simona has adapted the method to be more accessible for the home baker without sacrificing an ounce of elegance or flavor. The genius of this interpretation lies in its smart simplifications: instead of a complex cherry compote, she utilizes high-quality jarred Amarena cherries in syrup, and she creates a simplified soaking syrup (bagna) that infuses the cake with moisture and aroma.

The foundation of this cake is a feather-light Italian sponge, known as Pan di Spagna. Unlike dense American cakes, this sponge relies solely on the mechanical aeration of eggs and sugar—no baking powder required. The addition of potato starch (fecola di patate) alongside the flour ensures a crumb structure that is incredibly tender and melt-in-your-mouth soft. Whether you are an experienced baker or a novice looking to impress, this recipe offers a guided path to creating a showstopper dessert that looks like it came straight from a European patisserie window. It is a celebration of textures and flavors that proves some classics never go out of style.

🥣 INGREDIENTS

Yields: 12 Servings (For a 22 cm / 9-inch Mold)

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps below follow the exact chronological order found in the original source to ensure they match your file images.

Step 1: Preparing the Pan di Spagna (The Sponge)

1. Whip the Eggs: Break the eggs into a large bowl (or stand mixer). Add the sugar and vanilla extract.

2. The 10-Minute Mix: Start beating with an electric mixer or planetary mixer. This operation requires approximately 10 minutes.

   • The Test: Continue until the mixture is pale, fluffy, and dense. Perform the “writing test”: lift the whisk; if the batter falls back and remains on the surface for a moment (like writing) before sinking, it is ready.

3. Folding: Now, sift the flour, potato starch, bitter cocoa, and salt together. Add them to the egg mixture in 2-3 batches.

4. Technique: Mix using a spatula with gentle movements from bottom to top.

   • Crucial: Do not deflate the mixture! You must preserve the air bubbles incorporated during whipping, as they are responsible for the cake’s rise (leavening).

5. Baking: Grease and flour a 22 cm mold (24 cm is also acceptable but will yield a lower cake). Pour the batter in and level it gently with a spatula. Bake in a preheated static oven at 175°C (350°F) for about 30 minutes.

6. Cooling: Remove the Pan di Spagna from the oven. Once cooked, invert it onto a sheet of parchment paper. Once completely cooled, cut it horizontally into 3 discs.

Step 2: Preparing the Soak (La Bagna)

1. In a small saucepan, dissolve the sugar in the water by letting it simmer gently for 3-4 minutes.

2. Remove from heat and stir in the Amarena cherry syrup (from the jar) and the liqueur (Kirsch or Maraschino). Let it cool.

Step 3: Whipping the Cream & Assembly

1. The Cream: Whip the cream. When it is half-whipped, add the sugar. Once fully whipped, fold in 2 tablespoons of the prepared cherry soak (this adds flavor and a tint). Place the cream in a piping bag.

2. Layer 1: Wet the 1st disc of Pan di Spagna generously with the soak. Arrange some Amarena cherries on top. Pipe/spread a layer of whipped cream.

3. Layer 2: Cover with the 2nd disc of Pan di Spagna. Wet it with the soak. Add more Amarena cherries.

4. Layer 3: Finish with the 3rd disc (cocoa sponge) on top. Soak this disc as well.

Step 4: Decoration

1. Coating: Spread and level the remaining whipped cream all around the sides and over the top of the Black Forest Cake.

2. Sides: Decorate the sides with dark chocolate shavings or drops.

3. Top: Decorate the top as desired with tufts (rosettes) of cream and whole Amarena cherries.

Chef’s Guide & Professional Conclusion

Mastering the Black Forest: Tips for Perfection

Congratulations on assembling this magnificent dessert. While the recipe is straightforward, achieving that professional “bakery-window” finish requires attention to detail. Here is an in-depth guide to ensuring your Torta Foresta Nera is not just good, but unforgettable.

1. The Science of the Sponge (Pan di Spagna)

The most critical part of this recipe is the first step. Because there is no baking powder, the structure of the cake depends entirely on the protein network formed by the eggs and sugar.

• Temperature Matters: Ensure your eggs are at room temperature. Cold eggs take longer to whip and don’t hold air volume as efficiently.

• The “Folding” Art: When adding the dry ingredients (flour/cocoa), do not use a whisk. Use a silicone spatula and cut through the middle of the batter, scraping the bottom and folding it over the top. This keeps the air bubbles intact. If you overmix, the cake will be flat and rubbery.

• Make Ahead: As per La Pasticcera Matta’s advice, you can bake the sponge 1-2 days in advance. Once cooled, wrap it tightly in plastic wrap. A rested sponge is actually easier to slice into neat discs with fewer crumbs than a fresh one.

2. The Importance of the “Amarena”

The choice of cherries defines this cake. The recipe calls for Amarene sciroppate (like the iconic Fabbri jar). These are not standard maraschino cherries (which are often too sweet and waxy) nor fresh cherries. They are wild sour cherries preserved in a rich, dark syrup. This syrup is “liquid gold”—it is used in the soak and the cream, providing a deep, tart complexity that cuts through the fat of the heavy cream.

3. The Soak (Bagna)

Many home bakers are afraid of making their cake soggy and end up with a dry dessert. Do not be shy with the soak! Cocoa powder is hygroscopic (water-absorbing), meaning the sponge will drink up the liquid eagerly. A moist sponge is the hallmark of a high-quality Black Forest cake. The addition of Kirsch or Maraschino adds an aromatic kick, but if serving to children, simply omit the alcohol—the cherry syrup and water reduction is flavorful enough on its own.

4. Storage and Serving

This cake is a “refrigerator cake,” meaning it benefits from cold maturation.

• Resting: Ideally, let the assembled cake sit in the fridge for at least 4 to 6 hours before cutting. This allows the layers to settle and the flavors to meld.

• Shelf Life: It can be stored in the refrigerator, under a cake dome, for up to 3 days.

• Freezing: You can freeze the baked sponge discs, but it is not recommended to freeze the fully assembled cake with fresh whipped cream, as the texture may change upon thawing.

By following this guide, you have created a dessert that is visually striking and gastronomically balanced. The contrast of the dark chocolate shavings against the stark white cream and the deep red cherries makes for a dramatic presentation, while the soft, syrup-soaked crumb ensures every bite is a delight. Enjoy your slice of the Black Forest!