Black forest cake with cherries

Black forest cake with cherries


This rich chocolatey cake is a dinner party classic – and for good reason. Not to mention, the literal cherries on top of the cake are sure to make you the hostess with the mostess.


For the dough:
220 g Mix C - Mix Pâtisserie
7 eggs
180 g sugar
30 g cocoa powder
grated lemon peel
1 vanilla pod
1 pinch/es of salt
For the filling:
1 glass sour cherries
chocolate flakes


  • Preheat the oven to 180°C (top and bottom heat setting) and grease a round cake tin (around 25 cm wide) and dust your work top with flour.
  • Put the eggs and sugar in a mixing bowl and beat until frothy (approx. 10 minutes).
  • Add the grated lemon zest, the scraped out vanilla seeds and a pinch salt to the mixture and combine well.
  • Carefully fold in the sifted flour and chocolate powder. Pour the batter into the greased cake tin.
  • Bake in the oven for approx. 40 minutes.
  • Remove the cake from the oven and allow to cool.
  • Then remove the cake from the tin and cut horizontally through the middle so that you are left with 3 chocolate biscuit bases of equal thickness.
  • Whip the cream until stiff.
  • Drench the bottom base with cherry brandy, spread over approx. one third of the cream and scatter a handful of sour cherries over the same base.
  • Place the second base on top and repeat the process.
  • Place the third base on top, press down a little and drench with cherry brandy.
  • Spread the remaining cream over the entire cake and scatter over chocolate sprinkles.
  • Pipe 16 cream rosettes on the cake and garnish each with a cherry. 
  • Finally, chill in the refrigerator.
  • like
  • save