Black forest cake: learn the steps for this baking classic

The black forest cake is one of the favorites of lovers of sweet things and, of course, chocolate. And although it seems very complicated to make, with Verónica de Loayza’s recipe you can master it perfectly.

For the cake:

• 4 eggs (room temperature)
• 120g sugar
• a pinch of salt
• 100 g pastry flour
• 20 g cocoa powder
• 1 teaspoon baking powder
• 30 g melted butter
• For the cherry pudding layer:
• 300 ml drained cherry water
• 2 tablespoons cornstarch
• 60g sugar
• 1 teaspoon vanilla extract
• About. 230 g canned sour cherries or black cherry

For filling and decoration:

• -500 ml of milk cream (35% fat)
• -Cherry water to water
• -Cherries for decoration
• Dark (bittersweet) chocolate shavings for decoration

For the cake:

• Beat the eggs and sugar for 20 minutes until they are foamy, then we are going to sift the flour, cocoa powder, baking powder and gently incorporate the melted butter. Pour into an 18cm cake tin and bake at 180°C for 25-30 minutes. Let cool.

• Cherry pudding layer

In a saucepan, mix the drained cherry water, cornstarch, sugar and vanilla extract. Heat over medium heat, stirring continuously, until the mixture thickens and forms a pudding. Remove from heat and add the cherries. Stir well and let cool.

Cut the cake horizontally in half to create three layers.

Place plastic wrap in your mold, insert one of the layers of the cake and spray with cherry water. Spread the layer of cherry pudding evenly over the bottom layer of the cake, cover it well with plastic wrap and let it cool completely in the refrigerator for about 20 minutes or until the filling is consistent.

After cooling, and in the same mold on top of the filling, spread a layer of cream over the layer of cherry pudding. Place a layer of sponge cake on top, then add another layer of whipped cream, followed by a final layer of sponge cake, let it cool for 5 minutes so that the cream stabilizes, then very carefully place a cake plate in the mold and remove it from the mold. It will come out easily because remember that you put the plastic wrap on it, help yourself with another plate to turn it over so that the cherry filling, the one you put in first, is on the bottom.

Finish the cake with a layer of whipped cream.

Spread the rest of the whipped cream over the surface and sides of the cake. Decorate the cake with dark chocolate shavings and additional cherries.

Let the Black Forest cake rest in the refrigerator for a few hours before serving.