A cooking blog

Black forest cake


1.5 hours, 8 hours 

for stabilization


8-10 servings



Once upon a time, long before Instagram was invented, the “Cuisine” magazine was published every week. I bought every single publishing, just to look at beautiful cake, desserts, and main dishes’ pictures. I did not dare to cook anything, until I saw the “Black Forest” cake. The cutout was so appetizing and chocolatey, and a combination of juicy cherries with delicate cream, and swirls of white chocolate on top. An unearthly view. Then I understood that I want to make this cake. The time to act has come at last.


I suggest you do the same.

Ingredients for chocolate cake


My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
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The method of preparing biscuits

Whip eggs with sugar until the mass increases 4-5 times. If you run your finger over the surface and the mark does not disappear immediately, it means that the mixture is ready. Carefully add flour, sifted with cocoa, in three steps. Then add butter.

At the end, mix with a silicone spatula, especially passing around the bottom of the bowl. Divide the mass into three molds.

Bake three cakes in 18 cm diameter rings for 25 minutes at a temperature of 180°C.

Take the cakes out of the form and let them stabilize for 6-8 hours.

For syrup

Method of cooking

Put everything in a saucepan, bring to a boil, cool to 40°C, pour Kirsch if desired.

Sift through a sieve before use.

Cherry filling

Method of cooking

Bring cherries and sugar to a boil, pour in cornstarch, bring to a boil, boil for 2 minutes.

Cover with food film in contact and cool.

Chocolate cream

Method of cooking

Heat the cream, pour over the chocolate, stir well, cover with food film in contact and leave to stabilize for 7-8 hours.

Whip the cream for a few minutes before use.


Method of cooking

Divide all the ingredients into two parts.

Put the first part in a bowl and whip until you get a stable cream.

Assemble the cake. Sponge cake / syrup / chocolate cream / cherry / sponge cake / syrup / cream / cherry / sponge cake.

Cover the cake with food film and put it in the fridge to stabilize for 8 hours.

Whip the second part of the cream and cover the cake with the finishing coating.

Decorate as desired with chocolate curls, cherries and cream.


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