Black Forest Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease and line an 8-inch round cake pan with parchment paper.

Whisk together flour, cocoa powder, baking powder and salt in a medium bowl until combined.

In a large bowl, whisk the eggs and granulated sugar vigorously until thickened and pale (ribbon stage, about 4–6 minutes by hand or 2–3 minutes with a hand mixer).

Whisk in vegetable oil and vanilla until combined. Fold in the dry ingredients gently with a spatula until mostly incorporated.

Stir in hot water gradually to loosen the batter; batter will be thin. Pour into prepared pan and bake 20–25 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pan for 10 minutes, then invert onto a rack to cool completely.

When cool, if making layered or ring-style Black Forest, slice horizontally to make two thin layers or cut into rounds as needed for assembly.

Place pitted cherries in a jar. Add sugar and gently muddle slightly to release juices. Pour in kirsch so cherries are covered. Seal and refrigerate at least 4 hours, preferably overnight, to macerate. Reserve cherries and liquor separately for assembly.

Bloom gelatin (if using): sprinkle gelatin over cold water and let sit 5 minutes.

Heat the 0.5 cup heavy cream and 0.5 cup milk in a small saucepan until just simmering. In a bowl, whisk egg yolks with granulated sugar until combined. Gradually temper a few tablespoons of hot milk into yolks, whisking constantly, then pour yolk mixture back into the saucepan.

Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Remove from heat. If using gelatin, melt bloomed gelatin into the hot custard and stir until dissolved.

Pour the hot custard over the chopped 70% chocolate and softened butter. Let sit 1–2 minutes, then whisk until smooth to form a chocolate custard/ganache base. Let cool to room temperature but remain pourable.

Whip 1.5 cups heavy cream to soft peaks. Fold one-third of whipped cream into the chocolate base to lighten it, then gently fold in the remaining whipped cream until evenly combined and mousse is homogeneous. Chill 30–45 minutes to set slightly before assembly.

In a chilled bowl, whisk mascarpone, powdered sugar and vanilla until smooth and creamy. In a separate bowl, whip 0.5 cup heavy cream to soft peaks, then fold the whipped cream into the mascarpone gently until light and spreadable. Keep chilled until assembly.

Trim the chocolate sponge layers so edges are even. If you baked a single layer and plan to layer, slice horizontally to create two layers.

Place bottom sponge layer on a serving plate or cake ring. Brush or sprinkle about 1–2 tablespoons of the reserved kirsch (or cherry liquor) evenly over the cake to moisten.

Spread a generous layer (about 70% of the filling volume) of the chilled 70% chocolate mousse over the bottom sponge, leaving a small border. Scatter half of the macerated cherries (reserve some whole cherries for garnish) and drizzle about half of the remaining cherry liquor over the mousse.

Add the second sponge layer and press lightly. Brush this layer with another 1 tablespoon kirsch. Spread a thinner layer of mascarpone cream (about 15% of filling) over the top and sides, smoothing with an offset spatula.

Pipe or spoon any remaining chocolate mousse into the center or around the top as desired for decoration. Arrange reserved cherries on top, and sprinkle with chocolate shavings or curls. Chill assembled cake at least 2 hours (preferably overnight) to fully set and for flavors to meld.

Before serving, let the cake sit 10–15 minutes at room temperature for easier slicing. Serve slices with extra kirsch drizzle if desired.