Authentic German Black Forest Gateau

Ingredients

For the Chocolate Sponge Base:

• 6 large eggs, room temperature
• 1 cup (200g) granulated sugar
• 1 tsp pure vanilla extract
• 1 cup (125g) all-purpose flour
• 1/2 cup (50g) unsweetened Dutch-process cocoa powder
• 2 tbsp cornstarch
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup (60g) unsalted butter, melted and cooled

Instructions

For the Cherry Filling & Kirsch Syrup:

• 1 jar (24 oz / 680g) sour Morello cherries in syrup (drained, reserve 1 cup liquid)
• 3 tbsp granulated sugar
• 2 tbsp cornstarch
• 1/3 cup (80ml) Kirschwasser (cherry brandy) — divided

For the Whipped Cream & Garnish:

• 3 1/2 cups (840ml) cold heavy whipping cream
• 1/2 cup (60g) powdered sugar
• 1 tsp vanilla extract
• Dark chocolate block (for shaving curls)
• Fresh or maraschino cherries with stems for topping

1.Prepare Oven & Pans:350°F (175°C) oven setup.

Preheat oven to 350°F (175°C). Line the bottom of two 9-inch round springform pans with parchment paper and grease lightly.

2.Whip Eggs & Sugar:Beat for 8–10 minutes until pale, thick, and tripled in volume.

In a stand mixer with a whisk attachment, beat 6 eggs, 1 cup sugar, and vanilla on high speed for 8–10 minutes until pale, thick, and ribbon-stage light.

3.Fold Dry Ingredients & Butter:

Sift together flour, cocoa, cornstarch, baking powder, and salt. Gently fold into egg mixture in 3 batches. Gently fold in melted butter.

4.Bake & Cool Sponge:20 to 25 minutes at 350°F (175°C).

Divide batter evenly between prepared pans. Bake 20–25 minutes until springy. Cool completely, then slice each cake horizontally to yield 4 thin layers.

5.Prepare Cherry Filling & Syrup:Simmer reserved syrup with cornstarch.

In a saucepan, whisk 1 cup reserved cherry juice, 3 tbsp sugar, and 2 tbsp cornstarch. Cook over medium heat until thickened into a glossy syrup. Remove from heat, stir in drained sour cherries, and set aside to cool. Mix remaining cherry liquid with 1/3 cup Kirschwasser for soaking syrup.

6.Whip Cream & Assemble:

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Brush cake sponge layers generously with Kirsch syrup. Stack layers with piped cream and thickened cherry filling. Frost top and sides with remaining whipped cream, decorate with dark chocolate shavings, and top with cherries.