Forêt Noire - Black Forest Cake with Strawberries
by Feli Chic'Cuisine
This delicious version of the classic Black Forest Cake is made with a light chocolate sponge cake, soaked with strawberry syrup, then layered with whipped cream, white chocolate and strawberries. For a delicious effect decorate the cake with bittersweet chocolate.
When you think of indulgent desserts, the classic Black Forest Cake — or Forêt Noire in French — undoubtedly comes to mind. This luscious, layered cake is not only a showstopper for any celebration but a delicious treat for anyone who enjoys a perfect blend of chocolate, cream, and fruit.
Traditionally made with dark cherries, this variation of Black Forest Cake uses strawberries, adding a fresh, tangy twist to the rich chocolate flavors.
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A Little History of Forêt Noire
The Black Forest Cake has its origins in the Schwarzwälder Kirschtorte from Germany, which translates to "Black Forest Cherry Torte." The dessert is named after the Black Forest mountain range in southwestern Germany, known for its sour cherries.
However, Forêt Noire as we know it today — with its layers of chocolate cake, whipped cream, and cherries — has been embraced and transformed by bakers worldwide, with many experimenting with fruits like strawberries.
The use of strawberries instead of cherries gives this version of Forêt Noire a lighter, yet equally luxurious flavor. The subtle sweetness of strawberries pairs beautifully with the rich, moist chocolate cake and fluffy whipped cream, offering a delightful balance between tang and sweetness.
Why Strawberries Make the Perfect Twist
While cherries have long been the traditional fruit used in the Black Forest Cake, strawberries add a refreshing and slightly tart element that beautifully complements the indulgent layers. The bright red color of fresh strawberries also adds a pop of vibrancy to the dessert, making it visually striking.
Strawberries are versatile and their sweet, fragrant taste pairs wonderfully with chocolate and cream. Unlike cherries, which can sometimes be a bit sharp, strawberries are mellow and naturally sweet, making them a more universally-loved fruit.
Plus, they’re in season for much of the year, making this version of Forêt Noire an accessible treat no matter the time of year.
Tips for Making a Delicious Strawberry Forêt Noire
Don’t Skimp on the Whipped Cream: The whipped cream is one of the stars of this cake, so make sure to whip it to the perfect consistency. It should form soft peaks, meaning the cream holds its shape but isn’t too stiff. You can add a little powdered sugar and vanilla extract for flavor, but be careful not to over-whip it, or it might turn into butter!
Layering is Key: Slice your cake layers evenly, and be sure to soak them lightly with a simple syrup or Kirsch. This adds moisture to the cake and keeps it tender, especially since strawberries can sometimes release their juice, making the cake a bit wetter. The syrup also enhances the flavor of the cake.
Chill the Cake: After assembling the cake, let it chill in the fridge for a couple of hours. This not only helps the flavors meld together but also firms up the whipped cream, making it easier to slice and serve.
Decorate Creatively: For an extra touch, top the cake with a combination of fresh strawberry slices, chocolate shavings, and even a few whole strawberries for a rustic, bountiful look. You can also add some mint leaves for a hint of color contrast.
Forêt Noire - Black Forest Cake with Strawberries
This cake is perfect for any occasion, especially during the summer when fresh strawberries are in season. The lightness of the whipped cream combined with the rich chocolate sponge and the fruity jam makes for a dessert that’s both decadent and refreshing.
Prep. Time: 45 min Bake Time: 30 min
Chilling Time: 3 h
Total Time: 4 h 30 min Serves: 8-10
Ingredients
For the Cake
210g (1 1/2 cups) all-purpose flour
80g (3/4 cup) cocoa powder
1 1/2 teaspoons baking powder
pinch of salt
170g (3/4 cup) butter, melted
200g (1 1/4 cups) sugar
7 eggs
1 1/2 tsp vanilla extract
For the Strawberry Jam Filling
600g (4 cups) fresh strawberries
150g (3/4 cup) sugar
1 tablespoon water
For the Whipping Cream Filling
720g (3 cups) whipping cream
185g white chocolate
For the Syrup
120ml (1/2 cup) water
100g (1/2 cup) granulated sugar
or, 2-3 tablespoons of Kirsch (cherry brandy)
To Decorate
200g bittersweet chocolate, shaved and coarsely chopped
fresh strawberries
Method
Prepare the Sponge Cake
1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Set aside.
2. In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder, and a pinch of salt. Set aside.
3. In a large mixing bowl, use a hand mixer or stand mixer to beat the melted butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually fold in the sifted dry ingredients into the wet mixture. Mix just until combined, being careful not to overwork the batter to keep the sponge light and fluffy.
Bake the Cake
5. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Make the Strawberry Jam Filling
7. Rinse the fresh strawberries and remove the stems. Chop them into smaller pieces to help them break down more easily while cooking.
8. Place the chopped strawberries, sugar, and water into a medium saucepan over medium heat. Stir occasionally, mashing the strawberries as they soften.
9. Continue to cook for about 15-20 minutes, allowing the mixture to thicken and become jam-like. Once the jam has thickened, remove it from the heat and allow it to cool completely.
Prepare the Whipping Cream Filling
10. In a small heatproof bowl or using a double boiler, melt the white chocolate. Let it cool to room temperature.
11. In a large bowl, whip the whipping cream using a hand mixer or stand mixer on medium-high speed until it reaches soft peaks. Be careful not to over-whip the cream.
12. Gently fold the cooled melted white chocolate into the whipped cream until it’s fully combined. The white chocolate will add a creamy, sweet richness to the filling.
Prepare the Syrup - if you use
13. Combine the sugar and water in a small saucepan. Heat over medium heat until the sugar dissolves completely, stirring occasionally. Remove from heat and allow it to cool completely before using.
Assemble the Cake
14. Use a serrated knife to slice each cake horizontally into two even layers, creating a total of four layers.
15. Lightly brush each layer with simple syrup or Kirsch (cherry brandy). Place the first layer of cake on a cake stand or serving plate. Spread a layer of the whipping cream filling over the cake, smoothing it evenly to the edges.
16. Spoon a generous amount of the strawberry jam over the whipped cream, spreading it evenly. Place the next layer of cake on top.
17. Repeat this process for the remaining layers, making sure to spread the cream and jam evenly between each one. Top the final layer of cake with the remaining whipped cream.
Decorate the Cake
18. Once the cake is assembled, spread the remaining whipped cream over the top and sides of the cake, covering it completely.
19. Decorate the top with fresh strawberries. You can slice some of the strawberries and arrange them in a pattern, while leaving a few whole strawberries for the center or along the edges.
20. Sprinkle bittersweet chocolate shavings or chopped chocolate over the cake for an extra touch of flavor and texture.
Enjoy!
Some films are slices of life, mine are slices of cake - Alfred Hitchcock
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So good!