Black Forest Cake / How to make a Black Forest Cake
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  • 1 tsp Cherries
  • 1 tin Chocolate
  • 1 cup grated or swirls
  • 1. Remove the required amount of cream from the freezer and allow it to thaw in the refrigerator a couple of hours ahead of whipping.
  • 2. Place a large metal bowl and beaters in the freezer for 15 mins before whipping the cream.
  • 3. I used Rich non dairy whipping cream.
  • 4. Add the vanilla extract and whip the cream at medium speed until the cream starts to form stiff peaks about
  • 5. Cover and keep the cream in the fridge till you start assembling the cake
  • 1. I used tinned cherries
  • 1. Take a piping bag and cut the tip, insert any nozzle
  • 2. Spoon some whipped cream into the piping bag. Release the edges and push the cream to the end. Press around to remove air bubbles.
  • 3. This bag is for decorating the cake
  • 4. Slice the cake in half and place the bottom layer on a cake board or serving platter
  • 5. Place a dollop of whipped cream on the bottom half of cake and spread evenly
  • 6. Place the other half of the cake over whipped cream and soak that layer too
  • 7. Once you spread cream on the cake, do not use the same spatula to dip into the bowl of whipped cream. The cake crumbs will make the whole whipped cream brown. Use separate spatulas or wipe clean before dipping in to scoop more cream.
  • 7. Take chocolate shavings in your hand, tilt the cake slightly and carefully and press the chocolate shavings along the sides of the cake.
  • 8. Add more chocolate on top of the cake
  • 9. Take a wet cotton and clean the sides of the cake board
  • 11. Place cherries on top of the cake
  • 12. Cover and refrigerate the cake
  • 2. You can use a vegetable peeler to make chocolate curls
  • 3. Or simply use a chopping board to make thin chocolate slices
  • 2. If you prefer alcohol, add some rum to the cherry syrup
  • 3. You can use sugar syrup too
  • 4. This cake tastes best the next day when all the flavors have seeped in
  • 6. If you have left over whipped cream use it in some other deserts
  • 7. If your using non diary creams like Tropolite or Rich, scoop out the required amount of cream and then put the packet back in the freezer
  • 8. If you feel the cream is not getting stiff but is runny, you can stabilize the cream by adding gelatin
  • 9. For every
  • 10. If you are using tinned cherries, most probably they would have added color to the cherries
  • 12. You can add a layer of chopped cherries on the top layer of cake too
  • 14. You can leave the top without any chocolate shards too



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