A decadent homemade dessert with rich cocoa sponge, whipped cream, and forest fruits — just like from the confectionery, but even better!
Black Forest Cake (Prăjitură Black Forest)
Ingredients
For the sponge cake:
For the fruit layer:
For the cream:
Instructions
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For the sponge
• In a large bowl, break the eggs and add salt and sugar.
• Add orange zest and beat with a mixer until the mixture triples in volume.
• Pour in the oil and vanilla, mixing for another 2 minutes.
• In another bowl, mix the flour, cocoa, and baking powder, then sift this mixture into the eggs in two parts.
• Gently fold with a whisk using circular movements from bottom to top.
• Pour the batter into a baking pan and bake in a preheated oven at 165°C (330°F) until a toothpick comes out clean.
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For the fruit syrup
• In a saucepan, boil the forest fruits with sugar and water for 2–3 minutes.
• Let it cool slightly.
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For the cream
• Whip the cold whipping cream with sugar, vanilla, and orange zest until stiff peaks form.
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To assemble
• Slice the sponge cake in half horizontally.
• Soak the first layer with half of the fruit syrup.
• Spread ¾ of the whipped cream and add the fruit mixture.
• Place the second sponge layer on top, soak it with the remaining syrup, and spread the rest of the cream.
• Refrigerate overnight for the best flavor and texture.
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Chill and serve
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Refrigerate for at least 6 hours or overnight to allow flavors to develop.
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Decorate with chocolate shavings and fresh berries before serving.
Tips for Perfection Use cold cream for a stable, fluffy texture. For a richer taste, brush the sponge with cherry liqueur or kirsch. A serrated knife helps slice the sponge cleanly without tearing. -