Black Forest Cake

The Original Black Forest Cake recipe from The Hofgut Sternen Hotel in Germany.

Black Forest Cake

Sponge Cake

70 g cocoa powder

300 g all purpose flour

1 tsp baking soda

1 1/2 tsp baking powder

150 g butter

360 g sugar

5 eggs

330 g milk

Preheat Oven to 350. Grease and flour a 9 inch cake pan.

Sift together all the dry ingredients. Cream butter and sugar in a mixer until fluffy, add eggs one at a time until well blended. Fold in the dry ingredients little by little until incorporated. Pour batter into prepared pan and bake for 40-45 minutes or until a skewer comes out clean.

Remove cake from pan and let cool.

Cake Assembly

1 sponge cake sliced into 3 layers

500 g cherry compote (fresh or store bought)

1000 g whipped cream

5 tsp Kirsch (cherry brandy)

Chocolate shavings

Soak each layer of the sponge cake with Kirsch. Pipe a layer of whipped cream around the first layer and spread cherry compote in the center. Place second layer of sponge on top and repeat with the cream and filling. Place the third layer on top and cover the entire cake with whipped cream and chocolate shavings.