Black Forest Cake
The sponge:
3 eggs
70 grams of sugar
50 grams of flour
15 grams of cornstarch
Pinch of salt
2 tablespoons of water
1 teaspoon of baking powder
15 grams of cocoa powder
Cherry cream:
150 grams of cherry( I used frozen ones)
20-25 grams of sugar
10 grams of cornstarch
Pinch of salt
1/2 lemon juice
Vanilla and chocolate cream:
300 grams of whipping cream
40-50 grams of powder sugar
Pinch of salt
2 teaspoon of gelatin dissolved in water
15 grams of cocoa powder mix with a little bit of milk for the chocolate cream
To decorate:
200 ml of whipping cream
1 teaspoon of gelatin dissolved in water
Chocolate chip
Few cherries 
Preheat the oven to 180C/160C. Grease and line the base of your cake tin.
For the sponge mix together the flour, cocoa powder, cornstarch and baking powder with a pinch of salt in a mixing bowl. Separate the eggs. Whisk the egg yolks and sugar together with the 2 teaspoon of water, until it’s nice and fluffy.
Whisk together all the dry ingredient with your egg yolk mixture with the help of a spatula. Beat the egg whites in a high speed till you have a hard, fluffy foam. Gently mix the egg white foam into the egg yolk mixture, be really careful not to break the egg white to much.
I used two small baking tin, but you can use one bigger. Pour your mixture to your already greased and lined tin. And bake the sponges for 45-50 minutes.
For the cherry cream cut the cherries into four and put them into a pan. Add the sugar, salt, cornstarch and lemon juice to the cherries. Cook until it thickens. Leave it to cool down.
Till your cake and cherry cream cools down you can do you vanilla and chocolate cream. You can beat all the whipping cream together and then you can separate it.
Start to beat the whipping cream, when it starts to thicken add the dissolved gelatin to it and beat until it is thick and fluffy. Divide the cream in three parts if you did all the whipping cream(vanilla and chocolate cream and the decoration ) in one part put the coca powder and milk mixture. Stir it well until the cocoa is mixed. Fill the creams in to pipping bags and put them in the fridge to let it cool down as well.
I like to wet my sponges, it makes them more moisture, and soft. For that I make a sugar sirup. Put some water to boil and put some sugar in it. It doesn’t need to be extremely sweet. Boil them together and done! If you used caned cherries you can use the juice from that.
If everything is cooled down you can start. Cut your cake in layers. I had 2 sponges and I cut them in two.
When we fill a black forest cake the point is not to have the same cream on top of each other when we slice. Ideally you should have four strips of filling (I just have 3, because I made a baby cake). From the outside I say a possible order: 1st layer vanilla cream, cherry cream, chocolate cream, vanilla cream. 2nd layer chocolate cream, vanilla cream, cherry cream, chocolate cream and so on.
Place the first cake layer on a cake stand or plate and brush with the syrup. Cover with the frosting as we discussed above.
We decorate the cake with whipped cream, I like that naked cake look so I don’t put to much frosting but you can do as you wish. On the top of the cake we can do some icing roses with the whipped cream, topping up with cherries. And the final touch is a little bit of sprinkle of chocolate chip.
