I tried fresh cherries in their prime during summer and they honestly weren’t as good!

They’re softer, juicier and make much more sense to your mouth when you eat the cake. Jarred rather than fresh cherries – Jarred cherries simply work better in this cake from a textural point of view. Vanilla cream, just lightly sweetened (notice a theme here?) and The sponge is chocolate-y but not overwhelmingly so (save that kind of excess for Chocolate Cake!) Ĭherry syrup that actually tastes of cherries, not just tooth-aching sweetness from sugar Three chocolate cake layers – Tender and moist layers that are still sturdy enough to hold up to the (considerable!) mass of toppings and the all-essential cherry syrup soaking. So I gathered the best features that I want in a Black Forest Cake and constructed what I think is The Perfect Black Forest Cake. Or – and the biggest issue for me – the cake is just far too sweet and the nuclear sugar levels obliterate everything. Often the cake layers are too dry (a very common offender). Niggly shortcomings seem to plague recipes for this cake. I’ve never been completely happy with Black Forest Cake recipes I’ve tried in the past, whether it be traditional German cookbooks, recipes by notable bakers, or online sources. This gateau is the most German of all cakes: Black Forest Cake! With layers of chocolate sponge with cherries and cream, you’ll love that it’s not too sweet so you can actually taste all the elements rather than just a pile of sugar!! To our dear German readers – how do you rate my efforts? 😇

German black forest cake near me