Easy Black Forest Cake with Strawberries
The Black Forest Cake is world famous and usually requires quite a bit of work. This easy Blackforest Cake is a variation with less decoration but all the great taste.
- 6 egg whites
- 3 eggs yolks
- 4 Tbsp water, warm
- 200 g sugar
- 150 g flour
- 70 g corn starch
- 50 g cocoa powder for baking
- 2 tsp baking powder
- 1 pinch salt
- 750 g strawberries (1-2 boxes)
- 600 ml whipping cream
- 3 Tbsp. confectioners sugar
- 2 packages whipping cream stabilizer (or 1 - 2 Tbsp. corn starch)
- 3 Tbsp. Amaretto ((instead use juice if you have kids))
- 50 g dark chocolate
- Whisk the egg whites until stiff.
- Add the yolks and sugar to a large bowl and whisk until the sugar is dissolved and the yolks have a much lighter color.
- Slowly add the warm water and the salt.
- Add the egg whites to the yolks and carefully fold it in them by hand.
- Preheat the oven to 350 F / 180°C.
- In a different bowl mix the flour, corn starch, baking powder and cocoa.
- Through a fine sieve add some of that mixture to the eggs, stir carefully.
- Repeat until slowly all the dry ingredients are incorporated into the dough.
- Prepare a baking pan (or several smaller pans) with butter and parchment paper.
- Fill the dough into the pan (pans) and bake immediately for about 40 minutes / or less if you bake in several smaller pans. Check the cake with a wooden toothpick: Put it into the middel of the cake and remove it. If no dough sticks to the toothpick, the cake is finished.
- Let the cake cool.
- Wash and cut the strawberries.
- Whipp the whipping cream and when it's getting stiff, add the stabilizer or the corn starch. This will help the cream to keep it's shape.
- Also add the confectioners sugar and don't whip too long, otherwise you will end up with butter.
- After the cake has completely cooled, cut into 3 thin or 2 thicker layers if you didn't use several cake pans.
- Add the first layer to a cake plate.
- Use some of the liquor or juice and sprinkle it onto the cake.
- Spread a thin layer of whipped cream onto the cake, then add some of the strawberries. Cover the strawberries with whipping cream.
- Now add the next layer and repeat. If you have 3 layers, repeat again.
- Add whipping cream to the upper layer and decorate with lots of strawberries.
- Use a vegetable peeler to create the chokolate flakes. Sprinkle them ontop and around the cake.
- Put into the fridge until you want to enjoy it.
Instead of the cherries, my cake comes with fresh strawberries, since it’s that season and the combination of chocolate, cream and strawberries is – hands down – better than anything else. For my picture I made a small, 3 layer cake and the recipe left me with two additional layers, which I froze to use later. Needless to say, the little cake was gone within a day and I wish I had made a larger cake.
The dough is usually enough for a large two layer cake and it’s up to you if you bake two cake layers or one and then cut in in halves. Either way it will work.
Video: How to Bake Easy Black Forest Cake
How to keep the shape
Often we bake ahead and the cake will be in the fridge until serving.
However, sometimes the cream starts to drip or flatten and the cake loses its shape. Your whipping cream will keep it’s shape if you add some stabilizer to it.
But if you can’t get it in time, you can use some corn starch instead.
Instructions
- Whisk the egg whites until stiff.6 egg whites
- Add the yolks and sugar to a large bowl and whisk until the sugar is dissolved and the yolks have a much lighter color.3 eggs yolks, 200 g sugar
- Slowly add the warm water and the salt.4 Tbsp water, warm, 1 pinch salt
- In a different bowl mix the flour, corn starch, baking powder and cocoa.150 g flour, 50 g cocoa powder for baking, 2 tsp baking powder, 70 g corn starch
- Wash and cut the strawberries.750 g strawberries (1-2 boxes)
- Whipp the whipping cream and when it’s getting stiff, add the stabilizer or the corn starch. This will help the cream to keep it’s shape.600 ml whipping cream, 2 packages whipping cream stabilizer
- Also add the confectioners sugar and don’t whip too long, otherwise you will end up with butter.3 Tbsp. confectioners sugar
- Use some of the liquor or juice and sprinkle it onto the cake.3 Tbsp. Amaretto
- Use a vegetable peeler to create the chokolate flakes. Sprinkle them ontop and around the cake.50 g dark chocolate
