A classic black forest cake was something that Blai had requested I make for about two years now and it’s only a couple of weeks ago that I finally got around to making one (for his namesake saint’s feast day – I’ll admit that I didn’t have a gift ready for him!). I don’t regularly make big elaborate cakes and now I remember why – they’re a lot of work!

Schwarzwälder Kirschtorte

The recipe for the sponge came from this recipe on allrecipes.com. The more astute of you will notice that this recipe should make four layers whereas I had three: that’s because I am rubbish at slicing cake horizontally and so managed to destroy one entire layer. Actually, this turned out to be a good thing as the full four layers would never have fit into our fridge! Each layer of cake was doused in a mixture of cherry juice and rum; a more correct version would use kirschwasser but I wasn’t going to buy a whole bottle of liquor for the sole purpose of making this cake. In between each layer of cake was a layer of slightly sweetened whipped cream and a layer of sour cherry preserves (a jar of Turkish preserves which contained only whole cherries). The entire thing was then covered in more of that sweetened whipped cream, maraschino cherries and dark chocolate shavings.

And it was pretty good! It could have used a bit more of the preserves and perhaps a bit more cream between the layers but overall, it wasn’t bad. The sponge cake was delicious and light, the preserves were excellent and saved me when I couldn’t find jars or cans of sour cherries and it’s amazing how the chocolate shavings hide all errors in one’s frosting. Thank goodness it was tasty as we were eating it for four days straight.

Slide

Though it’s not much to look at, I’m quite proud of it and so am forcing all of you to look at it too. I won’t be making another for a while, I reckon!

Innards

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