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Simple Black Forest Cake: A Slice of German Delight

If there’s one delightful dessert that transcends borders with its rich flavours and decadent layers, it’s the Black Forest Cake. Originating from the Black Forest region of Germany, this classic cake marries the sumptuousness of chocolate sponge, the tartness of cherries, and the creaminess of whipped cream, resulting in a treat that is both elegant and comforting. This article will guide you through creating a simple version of this iconic cake that you can easily whip up in your own kitchen.

A Brief History of Black Forest Cake

The name "Black Forest Cake" is derived from the German term "Schwarzwälder Kirschtorte," which translates to "Black Forest Cherry Cake." The cake traditionally features layers of chocolate sponge, filled with whipped cream and cherries, often spiked with a cherry schnapps known as Kirsch. This delightful dessert has become a staple at celebrations worldwide, beloved not only for its rich taste but also for its striking appearance.

Ingredients

To make a simple yet delicious Black Forest Cake, you will need the following ingredients:

For the Cake:

• 200g plain flour
• 200g granulated sugar
• 75g cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 2 large eggs
• 200ml whole milk
• 100ml vegetable oil
• 2 teaspoons vanilla extract
• 200ml boiling water

For the Filling and Topping:

• 500ml double cream
• 2 tablespoons icing sugar
• 1 jar (about 400g) morello cherries in syrup, drained (reserve the syrup)
• Chocolate shavings (for decoration)
• Kirsch (optional, for soaking the cake layers)

Instructions

1. Create the Chocolate Sponge:

• Preheat your oven to 180°C (160°C for fan ovens) or 350°F.
• Grease and line two 8-inch round cake tins with baking parchment.
• In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.
• Add the eggs, milk, vegetable oil, and vanilla extract, then mix until well combined.
• Gradually pour in the boiling water, mixing until the batter is smooth and glossy.
• Divide the batter equally between the prepared tins and bake for 25–30 minutes or until a skewer inserted into the centre comes out clean.
• Allow the cakes to cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely.

2. Prepare the Cream:

• In a chilled mixing bowl, whip the double cream with icing sugar until soft peaks form. Be sure not to over-whip, as this can turn your cream grainy.

3. Assemble the Cake:

• Once the cakes are cool, slice each cake in half horizontally to create four layers in total.
• Place one layer on a serving plate and soak it lightly with some of the reserved cherry syrup (and Kirsch, if using).
• Spread a layer of whipped cream over the sponge and add a layer of cherries.
• Repeat this process with the next layer, finishing with the last layer of sponge on top.
• Use the remaining whipped cream to cover the top and sides of the cake.
• Decorate by sprinkling chocolate shavings on top and, if desired, adding a few whole cherries for an extra touch of elegance.

4. Serve and Enjoy:

• Chill the cake for at least an hour before serving to allow the flavours to meld beautifully.
• Slice into generous pieces and enjoy this delightful treat alongside a cup of tea or coffee.

Conclusion

Making a Simple Black Forest Cake is an enjoyable process that brings a slice of German tradition to your home. With its rich chocolatey layers and sweet cherry filling, it’s sure to be a hit at any gathering. Whether it’s for a special occasion or simply to indulge in a bit of baking at the weekend, this cake is a fantastic choice that both novices and experienced bakers can appreciate. So roll up your sleeves, gather your ingredients, and prepare to wow your friends and family with this delightful dessert!

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