I have a weakness for the "proper" Black Forest cake: a light cocoa sponge cake, a kirsch-flavored syrup, tangy sour cherries, and a vanilla whipped cream that holds its shape without becoming buttery.
It's the kind of cake that looks impressive, but in reality, with the Thermomix, you gain enormous peace of mind on the key steps of the recipe: whipping the egg whites, getting a nice cold cream and making a perfect syrup in a few minutes!
I tested it in a 4-serving format, like a small entremet (an 18cm mold). It's just the right compromise: tall enough to make 3 sponge discs, but not a monster to finish.
And above all, you stay within a reasonable timeframe if you organize yourself: while the sponge cake is baking, you prepare the syrup; while it cools, you drain the sour cherries and prepare the chocolate.
In terms of taste, the cocoa and cherry combination works because the tartness of the cherries enhances the chocolate, and the kirsch (even a light one) provides that unmistakable "Black Forest" flavor. If you prefer a milder taste, adjust the amount of syrup; if you prefer a bolder flavor, soak the cake more thoroughly.
Nutritionally speaking, it's a rich dessert (let's not kid ourselves), but it has a real advantage: the sour cherries bring freshness, a little fiber, and it avoids the all-sugar, all-fat cake.
The secret is the lightness of the sponge cake and a well-aerated whipped cream: it makes for a rather indulgent slice, but not heavy!
Black Forest Cake in the Thermomix
4
people34
minutes22
minutes661
kcal56
minutesSoft chocolate sponge cake, vanilla whipped cream, Morello cherries, and chocolate shavings: the Black Forest cake recipe classic
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Ingredients
3 eggs
90 g of sugar
60 g of flour
20g of unsweetened cocoa powder
1 pinch of salt
5 g of baking powder
250g sour cherries in syrup (drained weight)
80g sour cherry syrup (taken from the can)
20 g of kirsch
250g ) liquid cream
25g of icing sugar
1 sachet of vanilla sugar (7-8g) or teaspoon of vanilla extract
80g of dark chocolate (for shavings)
10g of cocoa powder (for finishing, optional)
Preparation steps
- Preheat the oven to 180°C (350°F). Butter and flour an 18cm (7-inch) round cake tin (or line the base with baking paper). Drain the sour cherries, reserving the syrup. Set aside 80g (1/4 cup) of the syrup for soaking.
- Insert the whisk into the Thermomix bowl. Add the 3 eggs and 90g of sugar. Whisk for 6 minutes at 37°C on speed 3.5, then for another 6 minutes on speed 3.5 (without heating) to thoroughly aerate the mixture.
- Remove the whisk. Add 60g of flour, 20g of cocoa, the baking powder, and a pinch of salt. Mix for 10 seconds at speed 3. Scrape down the sides of the bowl. Mix for another 5 seconds at speed 3. Do not overmix: the batter should remain light and airy.
- Pour into the tin. Bake for 18 to 20 minutes at 180°C (the sponge should spring back when lightly pressed). Turn out onto a wire rack and let cool for 10 minutes.
- Meanwhile, rinse the bowl, then prepare the syrup in the Thermomix: combine 80g of sour cherry syrup and 20g of kirsch. Heat for 2 minutes at 90°C on speed 2. Transfer to a serving dish and let cool slightly.
- Prepare the chocolate shavings: Place 80g of dark chocolate in the dry bowl. Blend for 4 seconds on speed 4 to obtain shavings (adjust for 1 second if needed). Refrigerate. Rinse and dry the bowl.
- To make whipped cream with a Thermomix: place the bowl and whisk in the freezer for 5 minutes (if possible). Pour in 250g of very cold cream, add 25g of icing sugar and the vanilla. Whip for 1 minute 10 seconds at speed 3.5, then monitor and continue whipping in 10-second increments until stiff peaks form (but not until it becomes buttery).
- Cut the cooled sponge cake into 3 even discs. Place the first disc on the serving dish. Soak it with 1/3 of the syrup (using a brush or a spoon).
- Spread a layer of whipped cream (approx. 1/4), distribute half of the sour cherries, then add a fine sprinkle of chocolate shavings.
- Place the second disc on top. Soak with 1/3 of the syrup. Add more whipped cream, the remaining cherries, and a few shavings.
- Finish with the third disc, soak it with the remaining syrup. Cover the top and sides with the remaining whipped cream.
- Decorate with the remaining chocolate shavings. For a classic touch, lightly dust with cocoa powder (optional). Chill for 20 minutes before serving for a cleaner cut.
📊 Nutritional Information
1 serving (approx. 260g)
| Nutrient | Value |
|---|---|
| Calories | 661 kcal |
| Proteins | 10g |
| Carbohydrates | 74g |
| including sugars | 53g |
| Lipids | 36g |
| including saturated fatty acids | 20g |
| Fibers | 7g |
| Sodium | 190mg |
| Vitamins | |
| Vitamin A | 20% AJR |
| Vitamin E | 14% AJR |
| Vitamin B2 | 18% AJR |
| Minerals | |
| Iron | 22% AJR |
| Magnesium | 18% AJR |
| Phosphorus | 20% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Quick and easy: drain the sour cherries first, then start preparing the sponge cake. While it's baking, make the syrup and chocolate shavings using the Thermomix.
While it's cooling, whip the cream with the Thermomix.
To stay within 60 minutes, the chilling time is intentionally short: if you have 2 hours available, 1 hour in the fridge makes the Black Forest cake even cleaner when cut.
💡 Chef's Tips
The real technical trick is the whipped cream: very cold cream, a very cold bowl, and whipping in short bursts. If you see it becoming grainy, stop the Thermomix immediately (you're one step away from making butter). For a clean cut, run the knife under hot water and wipe it dry between each slice.
🔄 Variations
- Alcohol-free recipe: replace the kirsch with 20g of water + 5g of lemon juice, and keep the sour cherry syrup for the flavor.
- Black Forest plus chocolate: add a thin layer of ganache (60g chocolate + 60g cream) between two discs, reducing the whipped cream a little in the Thermomix.
