Black Forest Sponge Cake

Few cakes capture the magic of cherries and chocolate like a classic Black Forest Sponge Cake. This lighter-than-it-looks dessert layers a delicate cocoa genoise with homemade cherry jam and softly whipped cream. It’s a celebration of seasonal cherries—perfect when you want an elegant yet approachable centrepiece for any gathering.

Ingredients

For the Chocolate Sponge (makes two 20cm/8-inch layers):

• 8 large eggs

• 180g caster sugar

• 1 tsp vanilla bean paste

• 92g plain (all-purpose) flour

• 18g cornflour

• 25g cocoa powder, sifted

• 35g unsalted butter, melted and cooled

For the Cherry Jam:

• 300g fresh cherries, pitted and halved

• 150g granulated sugar

• Zest and juice of 1 orange

For the Whipped Cream Filling:

• 500ml thickened cream (or heavy cream)

• 2 tbsp icing sugar

Method

1. Make the Chocolate Sponge

1. Preheat the oven to 170°C (fan). Grease and line two 20cm (8-inch) round cake tins.

2. In a large bowl, whisk the eggs, caster sugar, and vanilla over a warm water bath (optional) until the mixture has doubled in volume and is thick and pale—about 6–8 minutes by hand or 4–5 minutes with an electric mixer.

3. Sift together the plain flour, cornflour, and cocoa powder. Gently fold the dry mix into the egg mixture in batches, using a large spatula and a light “lift-and-fold” motion to preserve the air.

4. Fold in the melted butter just until no streaks remain.

5. Divide the batter evenly between the prepared tins. Bake for 20–25 minutes, or until the sponges spring back when lightly pressed. Transfer to a wire rack to cool completely in their tins.

2. Prepare the Cherry Jam

1. In a medium saucepan, combine the cherries, sugar, orange zest, and juice.

2. Bring to a gentle simmer over medium heat, stirring occasionally.

3. Cook for 10–15 minutes, or until the cherries have softened and the liquid has reduced to a jam-like consistency.

4. Remove from the heat and let cool completely.

3. Whip the Cream

1. In a chilled bowl, whisk the cream and icing sugar to soft peaks. Avoid overwhipping to keep the cream silky and easy to spread.

4. Assemble the Cake

1. Level the tops of the cooled sponges with a serrated knife if necessary.

2. Place one sponge layer on your serving plate. Spread a generous layer of cherry jam over the surface.

3. Pipe or spread half of the whipped cream over the jam.

4. Top with the second sponge layer, then finish with the remaining cream.

5. Decorate with a few fresh cherries or a dusting of cocoa powder, if you like.

Chef’s Top Tips

• Aeration is everything. For a light cocoa sponge, ensure your egg and sugar mixture is well-whipped before folding in dry ingredients.

• Warm eggs whip more easily. Bring your eggs to room temperature 30 minutes before baking.

• Prevent a soggy base. Strain any excess juice from your jam before layering to keep the sponge from becoming too wet.

• Chill for neat slices. Pop the assembled cake in the fridge for 30 minutes before cutting to set the layers cleanly.

• Use seasonal cherries. If fresh aren’t available, defrosted frozen cherries work well—just pat them dry first.

This Black Forest Sponge Cake brings together simple techniques and fresh ingredients to create a dessert that’s both impressive and entirely achievable at home. Enjoy a slice (or two) with a cup of coffee or as the showstopper finale to any meal.