Classic Black Forest Cake

👨‍🍳 Method

For the Sponge Cake

1. 1
   Preheat the oven to 175°C (345°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the eggs with the salt and the sugar 5 minutes, until the mixture is pale, thick and very fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3. 3
   Add and mix on low speed, just until they are absorbed.
4. 4
   Sift the flour, cocoa and baking powder over the top and Fold gently, just until the flour is absorbed.

   ⚙ FoldingSilicone spatulaSifter

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Divide the batter between two round pans 22 cm in diameter.

   Round pan
6. 6
   Bake 25 minutes, until a toothpick inserted in the center comes out dry.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Let the cakes cool completely.

For the Cream Filling

1. 8
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 9
   Add the powdered sugar and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 10
   Place the bottom layer on a serving plate and brush it with the liqueur.

   Pastry brush
2. 11
   Spread cream over it, arrange some of the cherries on the cream and set the second cake on top.

   Offset spatula
3. 12
   Cover the cake with the rest of the cream.

   Offset spatula

   💡A thin coat of cream over the whole cake before the final coating catches the crumbs, so the coating comes out smooth.
4. 13
   Shave curls from the chocolate with a vegetable peeler.

   Peeler
5. 14
   Decorate with the rest of the cherries and the chocolate curls.
6. 15
   Chill 1 hour before serving.

   Refrigerator