The Ultimate Black Forest Cake

½x

subheading: Cherry Filling:

2 cups ( 400 g) morello cherries - from a 680g or 700g jar with syrup removed. Save syrup for other elements of the cake.

3 tbsp ( 40 g) cherry juice - from the jar of morello cherries

¼ cup ( 50 g) white granulated sugar

1 tbsp ( 14 g) fresh lemon juice

2 tbsp ( 15 g) cornstarch - also known as cornflour in some countries

⅛ tsp almond essence or extract

⅛ tsp ground cinnamon

subheading: Cherry Syrup (for soaking cake layers):

⅔ cup ( 150 g) cherry juice - from the jar of morello cherries

⅛ tsp almond essence or extract - in replacement of Kirsch (see note 1)

subheading: Chocolate Sponge Cake:

¾ cup ( 90 g) all purpose flour

¼ cup ( 30 g) cornstarch

⅓ cup ( 35 g) cocoa powder - Dutch processed preferred

1 tsp instant coffee powder

¼ tsp salt

2 tbsp ( 30 g) unflavoured vegetable oil - I use canola oil

2 tbsp ( 28 g) melted unsalted butter

6 large eggs

1 cup ( 200 g) white granulated sugar

2 tsp vanilla essence/extract

subheading: Dark Chocolate (for covering sides and top of cake):

1 block ( 180 g) dark chocolate (50% dark)

subheading: Stabilised Whipped Cream:

1 cup ( 225 g) mascarpone - cold

½ cup ( 60 g) icing sugar - also known as powdered or confectioners sugar

1 tsp vanilla essence/extract

3 cups ( 670 g) whipping cream - cold, minimum fat percentage of 34%

subheading: Extra Decorations:

10 to 12 cherries (fresh, glacé or maraschino)

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