Black forest is my dad’s favorite. The rest of us are ok with chocolate and ok with cherries. They’re nice, but we feel that they’re best eaten straight from the shopping bag and not meant to be jarred or canned, let alone baked. We thought we’d put up with the cake, since this was for his birthday.

This cake took us by surprise. We all loved it. I think the key to black forest perfection lies in the cake not being too rich, because you have the whipped cream and thick cherry mixture to take care of that. I used a genoise chocolate sponge — a very light, tasty cake you wouldn’t feel bad about having three servings of. The preparation is admittedly tedious, but if you’re comfortably with folding in frothy eggs and keeping an eye on several bowls at a time, go for it.

Black Forest Cake

One recipe Chocolate Genoise

For Cherry Juice
A can of cherries (I used Morello)
1/4 cup sugar
1 tablespoon cornstarch

For whipped cream
125 ml heavy whipping cream
2 tablespoons sugar

Extra: Quality dark chocolate, not too cold if possible

Assembly: Heat the cherries in a saucepan with the sugar and cornstarch. Once boiling, transfer to a bowl and keep in the fridge for a couple of hours until sludgy.

Whip the cream and beat in the sugar.

Use either a potato peeler or a knife to make chocolate shavings. A grater/zester might work, too.

Sandwich some cream and cherry mixture in between the cake layers. Top with more cream and chocolate shavings. Serve at room temperature.