Black Forest Cake – A Timeless Classic

• For the Chocolate Sponge Cake:
  • 6 eggs
  • 150 g sugar
  • 120 g flour
  • 30 g unsweetened cocoa powder
  • 80 g butter
  • 1 packet of baking powder

• For the Filling:
  • 500 g cherries (or jarred sour cherries)
  • 100 ml Kirsch (or maraschino)
  • 100 g sugar

• For the Cream:
  • 500 ml fresh whipping cream
  • 80 g powdered sugar

• For Decoration:
  • 100 g dark chocolate
  • Whole cherries for garnish

1. The Sponge Cake: Beat the eggs with sugar until you get a light and fluffy mixture. Add melted butter and gradually fold in the sifted flour with cocoa and baking powder. Pour the mixture into a greased and floured mold and bake at 180°C for about 35 minutes. Allow to cool, then cut into three layers.

2. The Filling: Pit the cherries and cook them with sugar and Kirsch until you achieve a syrupy consistency. Let cool.

3. The Cream: Whip the cream with powdered sugar until soft peaks form.

4. Assembling the Cake: Moisten each layer of sponge cake with the cherry syrup. Spread a layer of cream and distribute the cooked cherries. Repeat for each layer. Cover the entire cake with the remaining cream.

5. Decoration: Sprinkle the cake with chocolate curls and, if desired, garnish with whole cherries.

The Black Forest cake is not just an irresistible dessert, but for me, it represents a special bond with my family. It is my favorite cake, and every year, my mom lovingly prepares it for my birthday. This dessert not only delights the palate with its perfect combination of chocolate, cherries, and cream but also evokes precious memories of celebrations and shared love. It symbolizes those joyful moments we spend together, making each birthday unique and unforgettable. Its preparation becomes a ritual that renews emotional bonds and celebrates family traditions, bringing a smile to my face every time I enjoy a slice.

And, would you like a wine pairing suggestion? A sweet wine like Borgo delle Oche’s Traminer Passito would be perfect.