I finally mastered a rich, yet light as a cloud BLACK FOREST CAKE recipe! 

RECIPE: cakesbymk.com/recipe/the-ulti...
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I think this black forest cake is one of my favourite recipes to date! It’s intense in flavour, yet light as a cloud. Consisting of soft chocolate sponge cake layers soaked in a cherry syrup, topped with a sour cherry filling, stabilised whipped cream and dark chocolate, this black forest cake will not disappoint - I PROMISE! 🙂
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
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
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 on blog post)
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
Dark Chocolate (for covering sides and top of cake)
▢1 block (180 g) dark chocolate (50% dark)
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%
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