Easy Black Forest Cake

black forest

Makes/serves 10 servings
Duration 30 min
Difficulty Moderate
  • Pudding/dessert
  • American
  • Kid friendly
  • Bake
Source Web


  • 1 cup – castor sugar
  • 4 eggs
  • little less than 1 cup – flour(1 tbsp less)
  • 1 tsp – baking powder
  • 1 tbsp – cocoa powder
  • 3 tbsp – milk
  • 1 tsp – butter (for greasing)
  • little flour for dusting the greased cake tin
  • 300 g – fresh cream
  • 1 tin cherries (small)
  • 1 bar bitter chocolate (grated)
  • 2 egg whites
  • 9 tbsp – icing sugar
  • 2 to 3 tbsp – rum


  • Sieve the flour with baking powder and cocoa.
  • Separate the whites and the yolks.
  • Beat the egg whites, gradually adding in the sugar, little at a time, till it is stiff and peaks are formed.
  • Beat the egg yolks and add it to the egg whites.
  • Beat them together for few more minutes.
  • Fold in the sieved flour and milk and mix well.
  • Grease a medium sized tin and dust it with flour.
  • Pre-heat the oven for a few minutes.
  • Bake the cake at 200 degree C approximately for 30 minutes.
  • Insert a knife in the centre, if it comes out clean, the cake is done.
  • Cool the cake completely and slice it horizontally into two halves.
  • Soak the two halves with some rum.
  • Gently beat the fresh cream on ice , whip the cream till it thickens.
  • Beat the egg whites, gradually adding in the icing sugar, till it is light and fluffy.
  • Add the beaten egg whites to the cream. Deseed the cherries.
  • Keep aside a few cherries for decoration and finely chop the rest.
  • Add the chopped cherries to half the whipped cream.
  • Evenly spread out the cream with the chopped cherries, on the bottom half of the cake.
  • Press the other half over it.
  • Cover the top and the sides of the cake with the kept aside cream.
  • Decorate with cherries and grated chocolate.

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