Hairy Bikers Black Forest Cake​ Recipe

This decadent Hairy Bikers Black Forest Cake recipe is made with a rich chocolate sponge, a light and fluffy whipped cream frosting, and a sweet cherry filling infused with kirsch. This recipe creates a stunning, multi-layered German dessert that is perfect for a special occasion or a celebratory feast. This impressive cake is generous enough to serve 12 people.

Hairy Bikers Black Forest Cake Ingredients

For the Cake:

• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 100g all-purpose flour
• 100g cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 100ml whole milk

For the Cherry Filling:

• 1 (400g) can black cherries, pitted, drained, with juice reserved
• 2 tbsp caster sugar
• 1 tbsp cornstarch
• 2 tbsp kirsch (cherry brandy)

For the Cream Frosting:

• 600ml double cream
• 4 tbsp icing sugar
• 1 tsp vanilla extract
• 4 tbsp kirsch

For Assembly:

• Chocolate shavings, for garnish
• Fresh cherries, for garnish

How To Make Hairy Bikers Black Forest Cake

1. Prepare the cake: Preheat your oven to 180°C (160°C Fan/Gas 4). Grease and line two 20cm round cake tins with parchment paper. In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, alternating with the milk, until just combined. Divide the batter evenly between the two tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
2. Make the cherry filling: In a small saucepan, combine the reserved cherry juice, caster sugar, and cornstarch. Whisk until smooth. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens. Remove from the heat and stir in the kirsch and the drained cherries. Set aside to cool.
3. Prepare the cream frosting: In a large bowl, whisk the double cream, icing sugar, and vanilla extract until soft peaks form. Do not over-whisk. In a separate small bowl, combine the 4 tablespoons of kirsch with 2 tablespoons of water to create a syrup for brushing.
4. Assemble the cake: To assemble the cake, slice each cooled sponge cake in half horizontally to create four layers. Place one layer on your serving plate. Brush it generously with the kirsch syrup. Spread a layer of the cherry filling over the cake, followed by a layer of the whipped cream. Repeat this process with the remaining layers, ending with a final layer of cream on the top and sides.
5. Decorate and serve: Use a palette knife to create a smooth or decorative finish on the outside of the cake with the remaining cream. Press chocolate shavings onto the sides of the cake. Pipe a few rosettes of cream on top and decorate with fresh cherries. Chill the cake for at least 1-2 hours before serving to allow it to set.

Recipe Tips

• Use good quality kirsch: Kirsch, or cherry brandy, is a key component of a classic Black Forest Cake. Its fruity, alcoholic flavor enhances the cherries and balances the sweetness of the cream and chocolate.
• Don’t over-whisk the cream: Over-whisking double cream will cause it to split and turn into butter. Watch it carefully and stop as soon as it forms soft peaks.
• Cool the cakes completely: Make sure your chocolate sponges and cherry filling are completely cooled before assembling the cake. A warm filling or cake will melt the whipped cream and make a mess.
• Customize the decoration: The traditional decoration includes chocolate shavings and fresh cherries, but you can get creative. Try using candied cherries or even a few chocolate curls for a different look.

What To Serve Black Forest Cake

This cake is a rich and impressive dessert that is the star of any table. It pairs beautifully with a cup of strong black coffee or a glass of dry red wine to cut through the sweetness.

How To Store Black Forest Cake Leftovers

• Refrigerate: Store leftover Black Forest Cake in an airtight container in the refrigerator for up to 3 days. It is best to keep it covered to prevent the cake from drying out and the cream from absorbing odors.
• Freeze: This cake is not suitable for freezing, as the texture of the cream and the freshness of the cherries can be compromised. It is best to enjoy this cake fresh.

Hairy Bikers Black Forest Cake Nutrition Facts

• Calories: 580 kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 120mg
• Sodium: 150mg
• Total Carbohydrate: 55g
• Dietary Fiber:2g
• Sugars: 40g
• Protein: 8g

Frequently Asked Questions

• Can I use frozen cherries instead of canned? Yes, you can. If you use frozen cherries, you’ll want to thaw them and reserve their juice to use in the filling. The process will be the same.
• What if I don’t want to use alcohol? You can omit the kirsch entirely. The cake will still be delicious. For the kirsch syrup, you can use a simple sugar syrup (equal parts sugar and water simmered until dissolved) and a teaspoon of almond or cherry extract.
• Why did my cake sink in the middle? A cake can sink for a few reasons. The most common are that the oven temperature was too low, the cake was removed from the oven too early, or the oven door was opened before the cake was fully set.

Hairy Bikers Black Forest Cake​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Desserts & Bakes

Difficulty:BeginnerPrep time: 30 minutesCook time: 25 minutesRest time: minutesTotal time: 55 minutesCooking Temp: CServings:12 servingsEstimated Cost: $Calories:580 kcal Best Season:Summer

Description

Hairy Bikers’ Black Forest Cake is a spectacular multi-layered dessert. It features a rich, moist chocolate sponge, a boozy cherry filling, and a generous covering of whipped cream. Finished with chocolate shavings and fresh cherries, this cake is a true showstopper for any special occasion.

Ingredients

For the Cake:

• 200g unsalted butter, softened
  
• 200g caster sugar
  
• 4 large eggs
  
• 100g all-purpose flour
  
• 100g cocoa powder
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 100ml whole milk

For the Cherry Filling:

• 1 (400g) can black cherries, pitted, drained, with juice reserved
  
• 2 tbsp caster sugar
  
• 1 tbsp cornstarch
  
• 2 tbsp kirsch (cherry brandy)

For the Cream Frosting:

• 600ml double cream
  
• 4 tbsp icing sugar
  
• 1 tsp vanilla extract
  
• 4 tbsp kirsch

For Assembly:

• Chocolate shavings, for garnish
  
• Fresh cherries, for garnish

Instructions

1. Bake cake: Cream butter and sugar. Add eggs, then dry ingredients and milk. Bake in two tins at 180°C for 25-30 minutes. Cool completely.
   
2. Make filling: Simmer reserved cherry juice, sugar, and cornstarch until thick. Stir in kirsch and cherries. Cool completely.
   
3. Whip cream: Whisk cream, icing sugar, and vanilla until soft peaks form.
   
4. Assemble: Slice cakes into 4 layers. Brush each layer with kirsch syrup, then spread with cherry filling and cream.
   
5. Decorate: Frost the cake with cream and decorate with chocolate shavings and fresh cherries. Chill for 1-2 hours before serving.