This Black Cherry - Black Forest Cake is a delightful dessert that combines layers of chocolate sponge, rich chocolate mousse, cherry compote, and a luscious chocolate ganache. It's a perfect treat for any celebration or special occasion. This recipe yields a generous portion, making it ideal for sharing with friends and family.
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Preheat the oven to 180°C (350°F).
Mix corn oil and sugar caster until well combined.
Add eggs one at a time, followed by vanilla extract.
Sift together flour, baking soda, baking powder, and cocoa powder. Gradually add to the wet mixture.
Add milk and salt, mixing until smooth.
Pour the batter into a lined baking tray and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Melt dark chocolate and let it cool slightly.
Whip the cream until soft peaks form.
Dissolve gelatine sheets in warm water and mix with honey.
Fold the melted chocolate, sugar, and gelatine mixture into the whipped cream until smooth.
Heat cream whip and sugar until just boiling.
Pour over the mixed chocolates and stir until smooth.
Add glucose syrup and butter, mixing until glossy.
Cut the chocolate sponge into layers.
Brush each layer with sugar syrup.
Spread a layer of chocolate mousse and cherry compote between each sponge layer.
Cover the entire cake with whipped cream.
Pour the chocolate ganache over the cake and decorate with chocolate dark coins and black cherries.
Ensure the chocolate sponge is completely cooled before assembling the cake to prevent the mousse from melting.
Use high-quality dark chocolate for the best flavor.
Refrigerate the cake for at least 2 hours before serving to allow the layers to set properly.
Can I use fresh cherries instead of cherry compote?
Yes, you can use fresh cherries. Cook them with a bit of sugar and water to create a compote-like consistency.
How long can I store this cake?
The cake can be stored in the refrigerator for up to 3 days in an airtight container.
Can I make this cake without eggs?
Yes, you can use an egg substitute like flaxseed meal or applesauce for the sponge and mousse.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in the freezer for up to 1 month.
What is the best way to slice the cake?
Use a sharp knife dipped in hot water and wiped dry for clean slices.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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