This Polish chocolate and cherry cake is called “Black Forest cake” – a black forest layered cake. It combines sweet and sour flavors with rich chocolate and cream and mild whipped cream. It is an ideal birthday cake or a cake prepared for special occasions.

This recipe is part of cooperation with my friend and confectioner Magda Kasjaniuk from Szczecin, Poland. We were close friends from high school who are both eating (and cooking). He is a champion of his craft. We are working on publishing a book jointly. The cookbook will contain traditional Polish dessert recipes, and this recipe will be included in it.

The dough is relatively easy to make, it takes some time and maybe planning in advance. It will be helpful to have the following equipment:

• Spring form (9 inches / 24 centimeter)
• Pipping bag with decorative tips
• A rotating plate (for decoration), helpful, but it is not necessary

Magda says that in order to prepare this Polish chocolate and cherry cake, she always plans two days, one for baking and one for assembly and decorating. I will take advantage of her advice on this topic.

Ingredients for the Black Forest Cake

• Cake:
• 7 eggs
• 1 c / 230 g granulated sugar
• 1 c / 160 g of universal flour
• 1/3 C Cocoa
• 2 tablespoons of vegetable oil / 30 ml
• 1 teaspoon of baking powder
• A pinch of salt
• Cherry filling:
• 1.5 pounds / 700 g of acid wiśń (frozen ok)
• ½ C / 115 g granulated sugar
• 2 tablespoons of potato flour (or corn starch)
• ¼ c of water
• 2 teaspoons of unquestioned gelatin
• 2 tablespoons of water / 30 ml of water
• 3 tablespoons / 45 ml of sweet cherry alcohol
• Cake Moak:
• 3 fl
• 3 tablespoons / 45 ml of cherry alcohol
• ½ C / 120 ml Łukasz hot water
• Whipped Cream Silanie:
• 3 ½ C / 840 ml of whipped cream
• 5 teaspoons / 15 g of unquestioned gelatin
• 3 tablespoons of water / 45 ml of water
• 1/3 c / 55 g of powdered sugar
• For topping and dough decoration:
• 2 c / 480 ml of whipped cream
• 2 teaspoons / 6 g of uninamed gelatin
• 2 tablespoons of water / 30 ml of water
• 3 tablespoons of powdered sugar
• 3.5 ounces / 100 g semi-sweet chocolate
• Sweet and acidic cherries for decoration

Black forest cake instructions

To prepare the layers of the dough, place whole eggs in a mixing bowl, sugar and beat for about 15 minutes.

In the meantime, prepare a round form of a 9.5 -inch spring / 24 centimeter spring, lining the bottom with parchment paper.

Heat the oven to 340 ℉ / 170 ℃.

Add salt and baking powder to a separate bowl and cocoa, mix dry ingredients. When the egg/sugar mixture is ready, change the whisk to the shoulder and start adding dry ingredients. Add them in three parts, stirring slowly. When the ingredients combine, add the oil slowly and constantly mix (the oil can settle at the bottom, so remember to mix from bottom to top, if stirring manually).

Pour the dough into the spring mold and bake for 35-40 minutes. Remove and cool completely (preferably if it is chilled until the next day).

In the meantime, prepare cherry filling by placing cherries in a medium pot with sugar. Start heating at a low level. After a mixture of cherry/sugar produces juice, book about 1/2 cup/100 milliliters for soak.

Then place gelatin in a small bowl and add water, mix and put it aside. In a separate bowl, mix the potato/corn starch with cold water and add to the boiling cherries, mix well to create a creamy cherry sauce. Cook for another minute and remove the heat. After the mixture cools down a bit, add gelatin and cherry alcohol. Put aside to cool completely.

After preparing the dough, prepare a whipped cream layer: place gelatin in a small bowl, add water and put aside until dissolved. Pour the cream into a separate, large bowl and start whipping. When it starts to grow in volume, start adding powdered sugar, do it in parts. Then place gelatin in a microwave for 30 seconds, mix, it must be quite hot. After cooking, stop the mixer, take a few tablespoons of cream and add it to gelatin. Start mixing the cream at an average speed again, add a mixture of gelatin to the cream and let me combine. Change the speed to a high setting and let it beat for the next few minutes.

Add 1/2 cup of Luke’s hot water and cherry alcohol to the reserved cherry juice.

Cut the dough into three layers, if there is a tumor in the cake, cut it off first.

Place the first layer on a portion plate and place a spring form around it. Dip it with a prepared dough, and then half the cherry filling. Then, with a pipping bag, complement them with 1/2 inch / 1.5 centimeter layer of whipped cream. Place the second layer of dough upstairs and add cherry filling and the rest of the whipped cream. Cover with the third layer of dough. Cover the whole with a plastic pack and store in the fridge for at least 2 hours, but preferably if day by day.

Last step: Decorating! Place gelatin and water in a small bowl let me dissolve. In the same way as Preparation of the whipped cream layer, combine gelatin with cream.

Place the dough on a rotating plate (if you have) and remove the spring form. Add whipped cream to the top of the dough and spread with a spatula. Do the same with the sides. I am asking the remaining whipped cream in a pipe bag with a decorative tip and decorate the edge. Place the chocolate habit in the middle and decorate with fresh cherries.