Black Forest cake in a glass

Black Forest cake in a glass

22 ratings

Louisa, student and hobby cook


„This dessert offers a complex flavor profile, yet it is easy and fun to make!“

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
5
eggs
150 g
sugar (divided)
100 g
all purpose flour
50 g
cornstarch
50 g
cocoa powder
50 g
vegetable oil
2 cl
cherry brandy (divided)
150 ml
cherry juice
250 g
cherries
300 ml
cream
150 g
powdered sugar
mint leaves for serving
chocolate shavings for serving
Metric
Imperial
  • 5  eggs
  • 150 g sugar (divided)
  • 100 g all purpose flour
  • 50 g cornstarch
  • 50 g cocoa powder
  • 50 g vegetable oil
  • 2 cl cherry brandy (divided)
  • 150 ml cherry juice
  • 250 g cherries
  • 300 ml cream
  • 150 g powdered sugar
  • mint leaves for serving
  • chocolate shavings for serving

Utensils

  • saucepan
  • round baking form (24 cm)
  • oven
  • cookie cutter
  • large bowl
  • whisk
  • stand mixer or hand mixer with beaters

Enjoy with

Vintage Port
A port pairs perfectly with chocolate and red fruits.

Nutrition per serving

Cal
638
Protein
67g
Fat
188g
Carb
447g

Step 1/10

Preheat oven to 180°C/350°F. In a stand mixer, beat together eggs and half of sugar until frothy.
  • 5 eggs
  • 75 sugar
  • oven
  • stand mixer or hand mixer

Preheat oven to 180°C/350°F. In a stand mixer, beat together eggs and half of sugar until frothy.

Step 2/10

In a large bowl, mix together the flour, cornstarch, and cocoa powder and sift into the eggs. Beat to combine.
  • 100 flour
  • 50 cornstarch
  • 50 cocoa powder
  • large bowl
  • whisk

In a large bowl, mix together the flour, cornstarch, and cocoa powder and sift into the eggs. Beat to combine.

Step 3/10

In a steady stream, slowly add oil to batter and continue to beat for approx. 1 – 2 min. until well mixed.
  • 50 vegetable oil
  • stand mixer or hand mixer

In a steady stream, slowly add oil to batter and continue to beat for approx. 1 – 2 min. until well mixed.

Step 4/10

Pour the batter into a round baking form and bake in a preheated oven at 180°C (350°F) for approx. 15 – 20 min. until an inserted toothpick comes out clean.
  • round baking form
  • oven

Pour the batter into a round baking form and bake in a preheated oven at 180°C (350°F) for approx. 15 – 20 min. until an inserted toothpick comes out clean.

Step 5/10

In a saucepan over medium heat, caramelize the rest of the sugar. Deglaze with half of the cherry brandy and all of the cherry juice. Reduce to a simmer and allow to cook for approx. 6 – 8 min.
  • 75 sugar
  • 1 cl cherry brandy
  • 150 ml cherry juice
  • saucepan

In a saucepan over medium heat, caramelize the rest of the sugar. Deglaze with half of the cherry brandy and all of the cherry juice. Reduce to a simmer and allow to cook for approx. 6 – 8 min.

Step 6/10

When the cherry sauce is reduced by half, add cherries. Continue to simmer for approx. 5 – 6 min.
  • 250 cherries

When the cherry sauce is reduced by half, add cherries. Continue to simmer for approx. 5 – 6 min.

Step 7/10

Beat cream until almost stiff. Then add the powdered sugar and continue to beat for approx. 1 min. until combined and stiff.
  • 300 cream
  • 150 powdered sugar
  • stand mixer or hand mixer

Beat cream until almost stiff. Then add the powdered sugar and continue to beat for approx. 1 min. until combined and stiff.

Step 8/10

Fold in remaining cherry brandy.
  • 1 cl cherry brandy

Fold in remaining cherry brandy.

Step 9/10

Release cake. Using a cookie cutter, cut out individual cake rounds.
  • cookie cutter

Release cake. Using a cookie cutter, cut out individual cake rounds.

Step 10/10

In a serving glass, layer the cake, cherry sauce, and whipped cream. Repeat. Garnish with mint and chocolate shavings. Enjoy!
  • mint leaves for serving
  • chocolate shavings for serving

In a serving glass, layer the cake, cherry sauce, and whipped cream. Repeat. Garnish with mint and chocolate shavings. Enjoy!