Baking School In-Depth: Black Forest Cake
Beneath the creamy Whipped Frosting of this Black Forest Cake are two layers of tender chocolate sponge soaked in a simple syrup made with kirschwasser, a colorless brandy distilled from morello cherries, with a delightful, tart Cherry Filling sweetly stowed between the cake layers. With a cascade of Chocolate Curls as its final flourish, this cake is not just decadent—it melts in your mouth. This recipe is always impressive, but if creating a layered cake seems intimidating, have no fear as we walk you through the straightforward process of making this heavenly Black Forest Cake.
Click here to download a printable PDF of this lesson, or keep scrolling to view our digital lesson.
And be sure to join us for Baking School with Williams Sonoma on Monday, June 12, 2023, at 5 p.m. PT. Brian Hart Hoffman to demonstrate the tips and tricks for making this beautiful Black Forest Cake!
INGREDIENT BREAKDOWN
Excellent recipes require wonderful ingredients. Here’s how our recipes’ ingredients contribute to making the very best Black Forest Cake.
BOILING WATER: We use boiling water to hydrate or “bloom” the unsweetened cocoa powder. The hot water dissolves large clumps of cocoa, making a smooth paste that’s easier to mix into the cake batter. Blooming cocoa powder also helps release flavor particles, creating a richer, more intense chocolate flavor.
UNSWEETENED COCOA POWDER: Also called natural cocoa powder, unsweetened cocoa powder is made from ground roasted cocoa beans. Unlike Dutch process cocoa powder, which is treated with an alkali to neutralize acidity, unsweetened cocoa powder is left natural to maintain acidity, which gives the cocoa a sharp, almost citrusy flavor. This cake relies upon cocoa’s acidity to activate the baking soda, giving it a high rise.
BITTERSWEET CHOCOLATE: Though sweeter than dark chocolate, the high cacao content of bittersweet chocolate makes for a deep and less sweet flavor than milk chocolate. Our recipe utilizes bittersweet chocolate’s smooth texture and rich flavor in the cake batter and the Chocolate Curls.
EGGS: Eggs bring richness through their yolks and moisture through their whites, but they also help leaven baked goods. This recipe uses four large eggs for the cake batter’s leavening, flavor, richness, and structure.
NEUTRAL OIL: Cakes made with oil instead of butter tend to bake taller, with a moist and tender crumb. Oil also incorporates like a dream into our chocolate chiffon cake batter, and because of its eternal liquid state, it keeps the cake moist even as it cools. We also use oil when making our Chocolate Curls, as the fat helps the chocolate curl easier and stay nice and shiny. Examples of neutral oils that are great for baking include vegetable, canola, grapeseed, and sunflower oil.
VANILLA EXTRACT: A chocolate cake without vanilla lacks a beautiful depth of flavor. So, a dash of vanilla extract complements and enhances this cake’s rich cocoa notes. Vanilla also adds a lovely aroma to our Whipped Frosting.
UNBLEACHED CAKE FLOUR: Unbleached cake flour makes a more tender cake than all-purpose flour because cake flour is made from soft wheat. In addition, it contains the perfect amount of protein to give our Black Forest Cake its ideal structure.
BAKING POWDER: Most baking powders are double-acting, meaning the reaction occurs twice, using two different acids. The first is a quick reaction when baking powder is combined with a liquid in the batter. The second reaction is slower, occurring when the cake bakes.
BAKING SODA: Baking soda requires an acid in the batter (in this case, unsweetened cocoa powder) to help tenderize baked goods. Baking soda releases most of its gas immediately once combined with an acid and moisture. Carbon dioxide bubbles are then generated and ultimately create a lighter, more tender crumb when the chocolate cake sets.
BLACK CHERRY KIRSCHWASSER: Kirschwasser, or cherry water, originates from the Black Forest in Germany. It’s a type of brandy made by double-distilling the fermented juice of the black morello cherry. It is colorless and has a clean, subtle cherry aroma, in which the fruitiness is maintained. It’s used in many cocktails, desserts, and, most famously, Black Forest cake. We use kirschwasser in the simple syrup and the Cherry Filling to give the cake a double dose of this lovely cherry elixir.
CREAM CHEESE: Cream cheese gives the frosting extra body and flavor and is another way of stabilizing whipped cream. In addition, the cream cheese keeps the heavy whipping cream from weeping, which means the cake will stay fresher for longer. You end up with the body of a heavier, sweeter frosting but the lightness of whipped cream that spreads like a dream and stays soft and light.
TOOLS OF THE TRADE
We recommend this set of tools for our technique
STAND MIXER: As a beloved energy- and time-saver, a stand mixer will help whisk egg whites into foamy submission and effortlessly whip up the Whipped Frosting. (Pictured is the KitchenAid® Artisan Design Series Blossom Stand Mixer.)
ROUND CAKE PAN: Designed to bake evenly, this beautiful, golden commercial-quality pan is crafted of aluminized steel for exceptional durability, making the pan ideal for baking the chocolate cake layers for the Black Forest Cake. (Pictured is the Williams Sonoma Goldtouch® Pro Nonstick Round Cake Pan 8″.)
PASTRY BRUSH: A pastry brush may be one of the most practical tools in your drawer. We love this wooden, long- handled brush with natural bristles. It’s perfect for gently brushing the Black Cherry Kirschwasser Simple Syrup onto the layers of the chocolate cake. (Pictured is the Williams Sonoma Olivewood Pastry Brush.)
SAUCEPAN: When making the luscious Cherry Filling, you want a stainless steel saucepan that will heat efficiently and evenly with no hot spots. (Pictured is the Williams Sonoma Signature Thermo-Clad
Stainless-Steel Saucepan.)
SCALE: Using a kitchen scale ensures all your ingredients are precisely measured out. (Pictured is the Zwilling Digital Scale.)
RIMMED BAKING SHEET: A rimmed baking sheet turned upside down is the perfect surface to help create our Chocolate Curls. (Pictured is the Williams Sonoma Goldtouch® Pro Nonstick Non Corrugated Half Sheet.)
OFFSET SPATULAS: A large offset spatula will help you easily spread the chocolate out for the Chocolate Curls. A smaller offset spatula gives you optimal control when spreading the Whipped Frosting for the crumb coating and the final billowing layer. (Pictured are the William Sonoma Olivewood Offset Icing Spatulas.)
GLASS BOWLS, MEASURING CUP, SPATULAS, WHISK: You can’t beat the basics for all your baking needs. Glass bowls are the perfect vessels for measuring, prepping, and mixing all your ingredients. An angled measuring cup with easy-to-read markings gives exact measurements when prepping liquid ingredients. Spatulas are perfect for simple stirring and folding, and having a reliable whisk in your baking arsenal is always essential. (Pictured are the Glass Mixing Bowl 10-Piece Set, OXO 3-Piece Angled Measuring Cups, Williams Sonoma Ultimate Silicone Spatula Set with Stainless-Steel Handle, and Williams Sonoma Signature Stainless-Steel French Whisk.)
CUT AND SERVE TURNER: This handy little spatula is the ideal tool to help us get those perfectly shaped Chocolate Curls. (Pictured is the OXO Cut and Serve Turner.)
- ¼ cup (60 grams) boiling water
- 3 tablespoons (15 grams) unsweetened cocoa powder
- ½ cup (100 grams) plus ⅓ cup (67 grams) granulated sugar, divided
- 4.5 ounces (127 grams) bittersweet chocolate, melted
- 4 large eggs (200 grams), separated and room temperature
- 6 tablespoons (84 grams) neutral oil
- 1 teaspoon (4 grams) vanilla extract
- 1 cup (125 grams) unbleached cake flour
- 1 teaspoon (3 grams) kosher salt
- ¾ teaspoon (3.75 grams) baking powder
- ⅛ teaspoon baking soda
- Makes about ½ cup
- ¼ cup (50 grams) granulated sugar
- 3 tablespoons (45 grams) water
- ¼ cup (60 grams) black cherry kirschwasser (see Note)
- Makes about 1¾ cups
- ¼ cup (50 grams) granulated sugar 1½ tablespoons (12 grams) cornstarch
- ¼ teaspoon kosher salt
- 2¾ cups (399 grams) halved pitted fresh cherries or (481 grams) slightly thawed frozen tart cherries
- 2 tablespoons (30 grams) black cherry kirschwasser
- 1 tablespoon (15 grams) fresh lemon juice
- Makes 5 cups
- 1 (8-ounce) package (226 grams) cream cheese, softened
- ½ cup (100 grams) granulated sugar
- 2½ cups (600 grams) cold heavy whipping cream
- 1 teaspoon (4 grams) vanilla extract
- Makes 15 to 18 curls
- 2 ounces (57 grams) bittersweet chocolate, finely chopped
- 2 teaspoons (10 grams) neutral oil
- Preheat oven to 325°F (170°C). Line bottom of 2 (8-inch) round cake pans with parchment paper.
- In a large bowl, whisk together ¼ cup (60 grams) boiling water and cocoa. Whisk in ½ cup (100 grams) sugar until dissolved. Let cool slightly, about 3 minutes. Whisk in melted chocolate, egg yolks, oil, and vanilla until well combined.
- In a medium bowl, sift together flour, salt, baking powder, and baking soda. Gradually whisk flour mixture into chocolate mixture. (Mixture will be thick.)
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy. Reduce mixer speed to medium-low, and add remaining ⅓ cup (67 grams) sugar in a slow, steady stream. Increase mixer speed to medium-high, and beat until medium-soft peaks form.
- Fold one-third of egg white mixture into chocolate mixture. (This will thin out the batter.) Carefully fold in remaining egg white mixture in two additions. Divide batter between prepared pans (about 402 grams each). Run a knife through batter to help release any large air bubbles.
- Bake until fragrant and top is firm to the touch when gently pressed, about 25 minutes. Let cool in pans on wire racks for 10 minutes. Run a small offset spatula or thin knife between cake layers and sides of pans. Remove from pans, and let cool completely on wire racks.
- Place 1 cooled cake layer, upside down, on a cake plate. Brush half of Black Cherry Kirschwasser Simple Syrup (about ½ cup or 78 grams) onto cake layer.
- Place 1½ cups (210 grams) Whipped Frosting in a pastry bag, and cut a 1-inch opening in tip. Pipe a thick border around edge of cake layer. Spoon Cherry Filling into center of cake layer, and gently spread until flat and reaches frosting border. Place remaining cake layer, upside down, on top. Brush remaining Black Cherry Kirschwasser Simple Syrup onto cake layer. Using frosting in pastry bag, fill any holes between cake layers, if needed; scrape any remaining frosting in bag back into bowl. Spread a thin coat of frosting on top and sides of cake to create a crumb coat. Freeze cake for 20 minutes, and refrigerate frosting.
- Spread remaining Whipped Frosting on top and sides of cake as desired. Cover and refrigerate for at least 4 hours before serving. Just before serving, add Chocolate Curls to top of cake with tweezers or by sliding a wooden pick into center of curl to lift. Cover and refrigerate for up to 3 days.
- In a small saucepan, stir together sugar and 3 tablespoons (45 grams) water. Cook over medium heat, stirring occasionally, until sugar dissolves. Pour into a heatproof bowl. Stir in kirschwasser. See note.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Stir in 1¾ cups (254 or 306 grams) cherries, kirschwasser, and lemon juice. Bring to a boil over medium- high heat, stirring frequently and mashing cherries. Reduce heat to medium; cook, stirring frequently, until mixture is reduced to about 1¼ cups, 5 to 7 minutes. Stir in remaining 1 cup (145 or 175 grams) cherries, and transfer to a heatproof bowl. Let cool completely before using.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 1 minute. Add sugar, and beat at medium-low speed until sugar dissolves and mixture is smooth, stopping to scrape sides of bowl. With mixer on medium-low speed, add cold cream in a slow, steady stream. Once all cream has been added, thoroughly scrape sides of bowl.
- Switch to the whisk attachment. Beat at low speed, and slowly increase mixer speed to medium as mixture thickens, beating until thick and stiff peaks form. Beat in vanilla.
- In a small microwave-safe bowl, heat chocolate on high in 30-second intervals, stirring between each, until melted and smooth. Stir in oil. Spread chocolate mixture into a thin, even layer on bottom of an 18×13- inch baking sheet, leaving about a 2-inch border on all sides. Freeze until hardened enough to curl when scraped, 4 to 5 minutes, checking every minute and testing corner with a small metal spatula.
- Working along one long side and using a small metal spatula, scrape chocolate into curls. (If chocolate gets too soft, freeze for about 1 minute; if chocolate is too cold and breaking when scraped, let stand at room temperature for about 1 minute.) Freeze curls until ready to use.
Note: Kirschwasser, or kirsch, is a colorless unsweetened cherry brandy. Cherry liqueur is dark in color and sweetened. The two products are not interchangeable.
MAKING THE CAKE
Our chocolate chiffon cake combines the ethereal, cloudlike texture you get from a sponge cake with lovely richness thanks to the oil and egg yolks, resulting in the fluffiest cake
- Preheat oven to 325°F (170°C). Line bottom of 2 (8-inch) round cake pans with parchment
- In a large bowl, whisk together ¼ cup (60 grams) boiling water and cocoa. Whisk in ½ cup (100 grams) sugar until dissolved. Let cool slightly, about 3 Whisk in melted chocolate, egg yolks, oil, and vanilla until well combined. Be sure to measure the water after it’s been boiled. Whisking the boiling water and the cocoa together before adding the rest of the ingredients allows the cocoa to “bloom,” intensifying the depth of the cocoa powder and dissolving any large lumps in the powder.
- In a medium bowl, sift together flour, salt, baking powder, and baking soda. Gradually whisk flour mixture into chocolate (Mixture will be thick.) Sifting ensures all the dry ingredients will evenly distribute in the batter.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy. Reduce mixer speed to medium-low, and add remaining ⅓ cup (67 grams) sugar in a slow, steady stream. Increase mixer speed to medium-high, and beat until medium-soft peaks Granulated sugar aids in the stabilization of the egg whites, but make sure you slowly add the sugar in a steady stream, which will ensure the sugar melts into the egg whites instead of giving the mixture a grainy texture. Also, you don’t want to deflate all the lovely air you whipped into the egg whites, which gives the cake a lovely light texture.
- Fold one-third of egg white mixture into chocolate mixture. (This will thin out the batter.) Carefully fold in remaining egg white mixture in two Divide batter between prepared pans (about 402 grams each). Run a knife through batter to help release any large air bubbles. Carefully folding the egg whites in at this step is key to a beautiful, airy cake.
- Bake until fragrant and top is firm to the touch when gently pressed, about 25 Let cool in pans on wire racks for 10 minutes. Run a small offset spatula or thin knife between cake layers and sides of pans. Remove from pans, and let cool completely on wire racks.
MAKING THE CHERRY FILLING
Perfectly balanced, this sweet, tart Cherry Filling complements the decadent chocolate layers and lofty Whipped Frosting beautifully
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Stir in 1¾ cups (254 or 306 grams) cherries, kirschwasser, and lemon juice. Bring to a boil over medium-high heat, stirring frequently and mashing cherries. Reduce heat to medium; cook, stirring frequently, until mixture is reduced to about 1¼ cups, 5 to 7 minutes. Stir in remaining 1 cup (145 or 175 grams) cherries, and transfer to a heatproof bowl. Let cool completely before using. Whether using frozen or fresh cherries, you can make this delicious cake any time of the year.
MAKING THE CHOCOLATE CURLS
Let us teach you how to make these impressive Chocolate Curls
- In a small microwave-safe bowl, heat chocolate on high in 30-second intervals, stirring between each, until melted and smooth. Stir in oil. Spread chocolate mixture into a thin, even layer on bottom of an 18×13-inch baking sheet, leaving about a 2-inch border on all sides. Freeze until hardened enough to curl when scraped, 4 to 5 minutes, checking every minute and testing corner with a small metal The oil will help keep the curls shiny and helps to create the curl shape easily.
- Working along one long side and using small metal spatula, scrape chocolate into curls. (If chocolate gets too soft, freeze for about 1 minute; if chocolate is too cold and breaking when scraped, let stand at room temperature for about 1 minute.) Freeze curls until ready to use.
MAKING THE WHIPPED FROSTING
With the help of a stand mixer, the Whipped Frosting for our Black Forest Cake comes together effortlessly
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 1 minute. Add sugar, and beat at medium-low speed until sugar dissolves and mixture is smooth, stopping to scrape sides of bowl. With mixer on medium-low speed, add cold cream in a slow, steady stream. Once all cream has been added, thoroughly scrape sides of Make sure the cream cheese is softened, meaning you only need to take it out of the refrigerator 30 minutes before using it. If the cream cheese is too warm, it won’t stabilize properly. But keep the heavy whipping cream in the refrigerator just until you need to use it—the colder the cream, the easier and more successfully it will whip up in this frosting.
- Switch to the whisk Beat at low speed, and slowly increase mixer speed to medium as mixture thickens, beating until thick and stiff peaks form. Beat in vanilla.
THE ASSEMBLY
Now that all the elements have been made, it’s time to assemble the Black Forest Cake
- Place 1 cooled cake layer, upside down, on a cake plate. Brush half of Black Cherry Kirschwasser Simple Syrup (about ½ cup or 78 grams) onto cake layer. Place 1½ cups (210 grams) Whipped Frosting in a pastry bag, and cut a 1-inch opening in Pipe a thick border around edge of cake layer. Spoon Cherry Filling into center of cake layer, and gently spread until flat and reaches frosting border. As this is a sponge cake, a crust will form at the top of the cake as it bakes, so turning it so it’s upside down is essential for the syrup to soak into the cake properly. In this step, the Whipped Frosting acts like a border, keeping the filling perfectly in place without the fear of it trickling down the sides of the cake.
- Place remaining cake layer, upside down, on top. Brush remaining Black Cherry Kirschwasser Simple Syrup onto cake Using frosting in pastry bag, fill any holes between cake layers, if needed; scrape any remaining frosting in bag back into bowl. Spread a thin coat of frosting on top and sides of cake to create a crumb coat. Freeze cake for 20 minutes, and refrigerate frosting. Creating a crumb coat makes it easier to trap any remaining crumbs from the cake’s crust, leaving you with a pristine crumb-free surface to spread the lofty Whipped Frosting onto in the next step.
- Spread remaining Whipped Frosting on top and sides of cake as Cover and refrigerate for at least 4 hours before serving. Just before serving, add Chocolate Curls to top cake with tweezers or by sliding a wooden pick into center of curl to lift. Cover and refrigerate for up to 3 days.