Cherry Picking for the Birthday Boy’s Black Forest Cake

Dear lovelies,

We are embracing August with grateful smiles, in awe of blessings upon blessings. As I mentioned in the last post, HOCSupperclub magazine, has finally published its very first great collections of stories, recipes and mouthwatering photos of foods There are 27 recipes in total focusing on summer bounties with diverse take on food. Some traditional, some plant based, some are precious heritage recipes that you will not find anywhere else. Please make sure to support the awesome works of our contributors from around the world and foremost the hardworking, and talented creator: Kay of houseofcoce and  editor, Michelle of the Vibrant Kitchen. These two are the powerhouse of the magazine, and Iam inspired and smitten by their spirits and gifts!You can order the magazine through houseofcoce. My Gado gado salad recipe and Spicy Chilli and Peppper Grilled Chicken recipes are available exclusively in the magazine!Will update with the recipe book on the next post.

August also an exciting month of the year because I get to make my yearly Black Forest Cake for my birthday hubby.We prepared this cake earlier last month by snatching the fattest and juiciest cherries from a two centuries old cherry farm just few hours drive from our home. On a sunny Saturday afternoon , we spent the whole day ruminating through the cherry fields, trees by trees with ageing ladder, to spot some shiny almost black cherries.We are fortunate to fill up our 4lbs baskets because tough times had hit the whole region with non stop thunderstorms, making most of the fruits rot.

I used the recipe that I posted last year, and slightly changed the appearance of the cake .I must say I am very happy with this blackforrest cake, my brother who is my toughest critique gave a nod of approval. Believe it or not this cake doesnt have levening agents, but as moist and soft as it can be. The secret is we are not shy of using lots of eggs haha! This will be  the recipe to look forward too every year, for sure! Thinking about it makes me want to make another one already.

Black Forest Cake

Serves 8
Prep time 2 hours, 20 minutes
Cook time 40 minutes
Total time 3 hours
Region German
Website epicurious



  • 3 tablespoons unsalted butter (melted)
  • 1/2 cup unbleached all purpose flour (sifted)
  • 6 Large eggs (room temprature)
  • 1/4 cup Dutch processed cocoa powder
  • 3/4 cups fine sugar
  • 1 pinch salt
  • 2 teaspoons vanilla extract

whipped cream

  • 3 cups heavy whipping cream
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup kirsch

cherry sauce

  • 2 1/2 cups frozen or fresh pitted cherries
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 1 pinch salt
  • 7g agar agar powder/ gelatine (you can use gelatine, i prefer agar2)


  • 1 cup dark chocolate
  • 1 cup heavy cream


  • 1/2 pint fresh cherries


The original recipe is improved and altered from


cherry sauce
Step 1
You can make the filling a day or two before. Cook the cherries, lemon juice, apple vinegar, sugar,salt, and agar2 with water untill it boils. Chill and cool it down to set.
Step 2
Preheat the oven to bake at 350F. This recipe makes 1 10x 4 inch cake pan, or in my case I doubled the recipe to make 6 slabs from 6 inches x 2 inches pans.
Butter and dust the pan with flour.
Step 3
Beat the eggs with super fine sugar untill the mixture is triple in volume, and made thick ribbons. approximately 8-10 minutes on high speed.
Step 4
Shift all the dry ingredients into a parchment pape and once the egg mixture is thicken, turn the mixer to low speed and pour in the dry ingredients slowly.
Step 5
Once the egg and dry ingredients mixture is combined nicely, pour in the melted butter and fold it into the mixture with as little mixing as possible
Step 6
Put it into the oven and bake for 30-35 minutes or 20-25 minutes if you are using convection oven
Step 7
Once the inside of the cake run clear on a tooth pick test, take it out of the oven and let it sit for 5 minutes to cool down, and transfer it to wire rack and take it out of the pan. When its cool, if you are using 10 inch pan cut it into 3 separate layers horizontally. If you are using the 6 x2 inches pan you can just trim the top part to level the cake
whipped cream
Step 8
Chill the mixing bowl in the fridge.
Step 9
Whip the heavy cream, sugar and vanilla on a high speed for the whipped cream form soft peaks and thick ribbon ( when you put the bowl upside down the cream should not move)
Step 10
Add the agar2 powder, and kirsch, then mix well.
Step 11
I normally chill my whip cream to let the agar set for an hour or so.
Step 12
Assemble the cake by putting the slab of cake, whipped cream and cherry sauce,and repeat it untill you use the last slab of cake. Cover the cake with whipped cream and refrigerate it for few hours or overnight to ensure whipped cream is really cool for the ganache
Step 13
Assemble the cake by putting the slab of cake, whipped cream and cherry sauce,and repeat it untill you use the last slab of cake. Cover the cake with whipped cream and refrigerate it for few hours or overnight to ensure whipped cream is really cool for the ganache
Step 14
In a pot heat the heavy cream in medium heat to slight boil. Grab a heat proof boil and put the chopped chocolate in the boil. Once the cream is ready, pour into the chocolate, let it sit for 5 minutes. Mix the melted ganache well, and its ready to drizzle on top of the cake, when you have the right consistency the ganache should drop easily but not too runny.
Step 15
Chill the cake for another hour to let the ganache set, and its ready to serve.



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