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This Black Forest Cake is my version of the famous German chocolate cake, aka “Schwarzwälder Kirschtorte.” It has 4 chocolatey layers, 1 lb of kirsch-infused cherries and a light whipped cream.
It is a stunning and decadent cake but it’s fairly simple to make with just 11 ingredients (which is peanuts for a cake!). The chocolate shavings make this Black Forest cake very forgiving in terms of decoration for those of us who are cake styling impaired :).
This black forest cake is an adult cake as it has kirsch (a cherry liqueur) and isn’t overly sweet. The kirsch is not overpowering but you can tell it’s there. I figured if you slice it into 12 generous pieces, each would have 1 tsp of kirsch. If making this cake for children, omit the kirsch and add a 1 Tbsp sugar to the cherry syrup for more flavor.
*Recipe Tips: You can use thawed frozen cherries or canned cherries. If using canned cherries, select cherries in water or juice, omit the 1/4 cup additional water and use the juice from the can instead. Also, maraschino cherries can be used for the topping/decor. A golden rum would taste good too, but kirsch is more authentic. Watch our easy video tutorial on how to measure correctly!
*Note:
Recipe for the Black Forest Cake updated 4/22/16 to be more fail proof. Several of you mentioned your cakes did not rise as much as mine. I heard you and re-baked the cake. After some testing, I noticed the best results when increasing the mixing time to 8 minutes (rather than 5) and using 4 Tbsp butter (rather than 8). It rose beautifully and perfectly. Enjoy!
Ingredients for Chocolate Cake Layers:
9 large eggs, room temp
1 cup granulated sugar
1 cup all-purpose flour *measured correctly
1/2 cup unsweetened cocoa powder
4 Tbsp (1/4 cup) unsalted butter, melted and cooled (not hot)
1/2 tsp vanilla extract
What you’ll need:
Two 9″ cake pans and flour sifter or fine sieve
Ingredients For the Filling:
4 cups (1 lb) bing cherries, pitted, plus 12 whole cherries for decor (If not in season, see *Recipe Tips)
3 Tbsp kirsch (a cherry liqueur)
1/4 cup cold water
For the Frosting/Topping:
3 1/2 cups heavy whipping cream
1/3 cup Confectioners sugar
1 Tbsp kirsch (cherry liqueur)
4 oz good quality dark chocolate
How to Make Black Forest Cake Layers:
If you’ve never made a European Sponge Cake, watch the video before you get started to see what the batter should look like.
Prep: Preheat Oven to 350˚F. Line the bottom of two 9″ round pans with parchment paper (don’t grease sides).
1. Beat 9 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy.
Tip from reader, Hilda: “How do you know u get the right consistency? Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”
Tip: the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture
2. Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into the batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour hiding at the bottom; do not over-mix or you will deflate the batter.
3. Gently fold in 1/2 tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you don’t have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.
4. Let cool in pans for 10 min then run a knife or thin edged spatula around the edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and you’re ready to assemble, slice cake layers in half with a long serrated knife.
Making the Syrup for Black Forest Cake:
1. Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.
Making the Cream:
For best results freeze bowl and whisk attachment 15 min before using.
1. Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl – you can whip it another 30 seconds if it seems slightly loose after refrigeration).
Assembling your Black Forest Cake:
1. Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover the top with about 3/4 cup frosting (3 ice cream scoops’ worth) and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (don’t handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.
2. To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet with the help of a food scraper, then refrigerate a few minutes and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate, It will still be pretty but it won’t have the same “black forest cake” feel to it.
3. Cover sides and top of cake with chocolate shavings leaving a 1″ perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving for the flavors to meld.
Black Forest Cake Recipe
Ingredients
Ingredients for Chocolate Cake Layers:
- 9 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 Tbsp unsalted butter, melted and cooled, not hot
- 1/2 tsp vanilla extract
What you'll need:
- Two 9" cake pans and flour sifter or fine sieve
Ingredients for Cherry Filling:
- 4 cups 1 lb bing cherries, pitted, plus 12 whole cherries for decor (see *Recipe Tips)
- 3 Tbsp kirsch, a cherry liqueur
- 1/4 cup cold water
For the Frosting/Topping:
- 3 1/2 cups heavy whipping cream
- 1/3 cup Confectioners, powdered sugar
- 1 Tbsp kirsch, cherry liqueur
- 3 oz good quality dark chocolate
Instructions
How to Make Cake Layers: Preheat Oven to 350˚F. Line bottoms of cake pans with parchment (don't grease sides).
- Beat 9 eggs with the whisk attachment for 1 min on high. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy. Tip: the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture
- Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour; do not over-mix or you will deflate the batter.
- Gently fold in 1/2 tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you don't have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.
- Let cool in pans for 10 min then run a thin edged spatula around edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and you're ready to assemble, slice cake layers in half with a long serrated knife.
Making the Syrup:
- Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.
Making the Cream: For best results freeze bowl and whisk attachment 15 min before using.
- Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl - you can re-whip if it seems slightly loose after refrigeration).
Assembling your Black Forest Cake:
- Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover top with about 3/4 cup frosting and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (don't handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.
- To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet, then refrigerate a few min and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate.
- Cover sides and top of cake with chocolate shavings leaving a 1" perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving.
Notes
♥ FAVORITE THINGS ♥
Shown in this post: (no one paid us to write this; just affiliate links for stuff we love):
*The lovely turquoise Fiesta Cake Plate with Server.
*The OXO strainer/sifter is totally multi-purpose!
* This OXO Cherry Pitter (works for olives too!)
*Ofcourse the “workhorse” of the kitchen: KitchenAid Pro 6Qt
*We sure enjoy our Wusthof knife block set. Great knives are essential.
Admit it, you want a slice! 🙂 What’s your favorite cherry dessert (besides this one of course)?
Can I use cherry juice instead of cherry liquor? Would have mean I would have to reduce the sugar content in the cake inorder to not make it extremely sweet? Thanks.
Hi Swas, this cake is not overly sweet so I do think it would be ok to use cherry juice instead but you probably won’t want to add any extra sugar to the cherry juice syrup. I hope you love it! 🙂
I am Planning to Make for Tomorrow Dinner for 50 pax. Will let u guys know how it will turn out.
I hope you love it! 🙂
What a beautiful recipe the cake turned out perfect will defiantly be making this again. Thank you so much for sharing.
You’re welcome Megan! I’m glad to hear you enjoy the recipe! Thanks for sharing 🙂
Hi Natasha,
If I make this cake and refridgate it well, will I be able to transport it in a carrier? Would the whipped cream filling be too running to do that.
Thanks!
Hi Susan, if the cream is whipped until fluffy and spreadable, you should be ok – I probably wouldn’t try to transport it long distances or keep it in the sun though.
how many oz is 1cup?
Hi Rita, for liquid ingredients, 1 cup is 8 oz or 240 mL.
Thank you. This is my first time baking…. what about for salt or other stuff?
Hi Rita, this list of ingredients is pretty typical for a European sponge cake so it does not call for salt 🙂
I’m wanting to make Black Forest cupcakes (it’s for a larger gathering that will mainly be outside). Would the sponge cake work for cupcakes?
In general, sponge cakes are not ideal for cupcakes because they will stick to the pan or liners and you lose alot of the cupcake when you try to pry off the wrapper.
Thank you for the speedy reply. That’s what I thought, but wanted confirmation. I guess I’ll fudge it, and use my usual chocolate cake recipe. 🙂
My pleasure 🙂
I must admit I had the same problem getting the cake to rise, once visiting another website however I read that once you beat the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture, I feel like if I tried this recipe again it would work, I simply didn’t know what consistency to look for 🙂 Apart from that, this recipe was fantastic! A much loved cake, shall be making it again!
Hi Errin! That is a brilliant way to describe it!! I have updated the recipe to include that tip on the consistency. I’ve been making this for years but I can definitely see how someone new to the sponge cake would really benefit to having that description. thank you, thank you!!! 🙂
Thanks very much Natasha, looking forward to trying many more of your beautiful recipes!
Hi Natasha! I have made this cake few days back and I just wanna tell you that the cake taste super awesome!!! So light and fluffy!
I read all the comments before making and I don’t have any issues that the cake did not rise well! I halved the recipe to make it into 2 pans of 6inch and they rise so beautifully in the oven!
I know you have a basic European sponge cake recipe which does not require butter. If I am going to use this chocolate sponge cake recipe omit the cocoa powder and add more flour instead. Do you think it will work?
I’m asking because I wish to make a moist basic sponge cake like this chocolate sponge cake hence I think with the addition of butter it will make it taste more moist.
Hi Shirley, you are basically describing this sponge cake recipe. Generally, you replace equal amounts of flour with cocoa powder. So if you wanted to make just a vanilla cake using these proportions, you would do 1 1/2 cups of flour and omit the chocolate and butter. I hope I answered your question!
Thank you for your reply! Will the sponge cake recipe be as soft and moist as this chocolate version since that has no butter?
Hi Shirley, yes since it is naturally soft and the moisture comes from the syrup 🙂
It was flat, do exactly as direction. 🙁
Hi Annie, have you made a classic European sponge cake before? I would highly recommend reading through this post for common troubleshooting tips. I hope this helps!!
Natasha, my first time baking in a very very long time. You missed mentioning baking soda in the instructions. I thought it was a special type that didn’t need baking soda.the cake turned out a bit hard- didn’t rise. But was tasty anyway. Would have bee fabulous if not for that missing ingredient.
Hi Priya, this one does not require baking soda or baking powder. The eggs act as the leavening so it is critically important to make sure you beat the eggs long enough on high speed in a stand mixer and if using a good electric hand mixer, you should add 2-3 minutes of beating time since a stand mixer’s whip is more efficient. Also, once you add the butter and (make sure it is room temperature), as soon as the butter is in, you have to get the cake into the oven so the oven should be fully preheated by this time so you can bake right away. I hope those suggestions help!
Hi Natasha, I’m having the same problem with rising. In the video link you posted about making a classic sponge, there is baking powder added to the that sponge cake, I’m thinking about adding the baking powder to this one as well. Is there any reason that baking powder would be added to the white sponge cake but not the chocolate one?
Hi Eleanor, I more recently started adding baking powder to the cake batter because it gives me a more consistently flat result but with this classic European sponge cake, baking powder is not traditionally used as the cake relies on the volume of the eggs for leavening so if the eggs and sugar are under-whipped, it will not rise properly. The other reason why this cake may go flat is if the butter is added too warm or not baked right away after adding butter. The butter makes the cake more moist but it does require getting the cake in the oven quicker. I hope that helps for next time!
I love baking, and this cake turned out AMAZING, I made this for a graduation party and every loved it!! I used a hand mixture, (because you know, I’m a college student and can’t afford a nice one right now:( ) I ended up beating for almost 18 min. It made it super fluffy. I remember my mom would always make this sponge cake, she would just leave the mixture whipping, she would alway say “it’s not done until the sugar is completely melted. When you taste it there shouldn’t be any sugar crystals.”
I’m happy you love the recipe Alena! Great tip from your Mom! Thanks for sharing <3
Hi Natasha,
So excited to make this cake for my brother’s birthday!! Your recipe looks perfect… as always.
For the whipped cream frosting, do you think stabilizing it with gelatin would help? Also what are your tips for frosting without a turntable I need so much help LOL
I haven’t tried anything for stabilization so I can’t really say, but that definitely gives me ideas for a future recipe post! I also don’t have a turntable and I just use an offset spatula and work my way around the cake, turning the cake platter as needed. I make due without one 🙂
Valerie,
The best way to stabilize Whippe Cream is by using powdered agar agar. Most Health Food Stores carry it, and one gal in my newbie baker page on Fb, found it at her WalMart in the Asian section. Here’s some info, and the recipe to stabilize whipped cream.
Agar Agar
WHIPPED CREAM RECIPE:
Ingredients:
1 c. whipping cream
2 T. confectioners sugar
1 t. powdered agar agar
Whip cream until almost ready. Add confectioners’ sugar and agar agar. Continue whipping until stiff peaks form. This cream topping/filling will stay firm and not separate.
Agar forms a gel at 88° F and does not melt below 136°F. It is unflavored and is rich in iodine and trace minerals.
Agar’s setting properties are stronger than unflavored gelatin and will set at room temperature after an hour. It is a high protein food and should be refrigerated for storage.
The basic Agar Gel recipe is 2 t. of powder to 2 c. of liquid. Soak the agar in the liquid for about 10-15 min. Bring to boil and simmer stirring until the agar completely dissolves (about 5 minutes).
If you are unsure of the setting ability of the gel, you can test it by placing a small amount of the cooked gel on a cold saucer. It should set within 20-30 seconds. If not add more agar and re-cook.
If it is too firm, add more liquid and repeat cooking steps. The beauty of agar is that it can be boiled and re-melted if necessary.
Agar can also be used as a stabilizer, keeping whipped cream toppings firm and preventing separation. Add 2 T. confectioner sugar and 1 t. agar powder to 1 c. heavy whipping cream that is almost whipped. Finish whipping until stiff peaks form.
It also aids with your meringue toppings as well. Beat 3 egg whites with ¼ t. cream of tartar until soft peaks form. Gradually add 5 T. sugar, beating until sugar dissolves. In a small bowl combine 1 T. sugar, ½ t. agar and 1 T. boiling water. Stir mixture well. Add to egg whites and continue beating until mixture stands in stiff glossy peaks. Spread on top of pie, sealing the edge of pastry. Bake at 350° F for 12-15 minutes or until meringue is golden.
Some other names assigned to Agar Agar powder are: Japanese gelatin, Japanese isinglass, Chinese gelatin, vegetable gelatin, Chinese isinglass and Angel’s hair – a member of a group of food additive products of gels, thickeners, emulsifiers and jellies. Agar is commonly available in flakes, powder and bars A substitute would be un-flavored gelatin but the gelatin is made from animal by-products and unacceptable for vegetarians.
Agar’s gelling ability is affected by high acidity. More acidic foods like strawberries and citrus may require a higher agar to liquid ratio.
Some foods will prevent gelling. Fresh kiwi is too acidic and pineapple, fresh figs, paw paws, papaya, mango and peaches contain enzymes, which break down the gelling ability of the agar.
Cooked fruit seems to lose this effect.
Chocolate and spinach also prohibit gelling.
My signature frosting is a ‘Mock Whip’ and one ingredient is agar agar. It helps stabilize the frosting since it starts with 1 cup of any liquid – water and a flavor, champagne, kirsch, framboise, Limoncello, etc.
When I was the pastry chef at our local Ramada Inn, the GM asked if I could put a Black Forest Cake on the Dessert Cart, so I made a Kirsch Mock Whip, since it would hold up in a warm room indefinitely.
I also have many wedding cakes in the Thousand Islands, where I live. My cakes are in hot tents, at resorts, and on private islands. My Mock Whip is stabilized up to 110 degrees.
I also add it to my French Buttercream Frostings to help them hold up in the heat.
Valerie,
When I was first starting out my business, 50 years ago, I used a plain ole Rubbermaid turntable. I put a white plastic Wilton separator plated on top of it, and I had a cake turntable.
I’m redoing my pantry right now, and I got some cheap cake pans at the dollar store. I fill one with marbles, and put a second cale pan on top of the marbles. to make turntables for everything – spices, condiments like soy sauce, etc. Quick and easy.
I split into three pans, followed directions exactly, it is flat, 1/3″, throw away, and I am good cook
Hi Anne, with this classic European sponge cake (genoise), it is critically important to beat the mixture long enough on high speed with a high powered mixer since the cake relies on the volume of the eggs to rise. Also, it is very important to bake the cake right away without letting it sit on the counter so your oven should be preheated by the time you are done dividing the mixture between the pans. I hope that helps for next time!! Also, if you are new to making sponge cakes, I would highly recommend watching my sponge cake video tutorial.
I followed directions exact, had oven on, even timed beating eggs 8 minutes, cake straight in, must say I’ve never messed up a cake this bad before
Hi Anne, what did you use to beat the eggs and sugar? I recommend a high powered mixer and if using a hand mixer, you do need to beat a little longer since a stand mixer whips in air more efficiently. Also, was your butter no longer warm when you added it? That could also cause it to fall. I hope that helps!!
Natasha, I noticed that when I add batter to the recipe, the flour curles up in a ball again even if I sift it (when I start mixing it in). Then streaks of flour persist throughout the cake (as I am afraid to flatten the mixture, I am never sure how much mixing it will take). Any suggestions?
Hi Marina, If you are adding cocoa with the flour, you definitely want to be sifting it in and I found it really helps to sift in thirds and folding between each addition. I fold an extra 5-7 times after I no longer see flour streaks and make sure to scrape from the bottom of the bowl to catch any hidden pockets of flour.
This was the best cake that most people at my mom’s birthday party said they’d ever had. I was shocked that the whipped cream held up SO well. It was still beautiful 4 days after I had made it (for the last of the leftovers!). I used home-canned bing cherries as fresh were out of season, but WOW, everything about this cake was perfect.
I’m happy to hear that! Thanks for sharing your awesome review Darcia!
Hi Kristina, I love this recipe but I don’t want to add alcohol to the cake. What can you use as a substitute for cherry liqueur making the cake alcohol free.
Madeeha, cherry juice of sugar water with a splash of lemon juice would work as alcohol alternative. Let me know how it turns out 😬
Thank you very much! I will make it and let you know. I have also looked at your other recipes, they look amazing 🙂
Thank you! I look forward to hearing your reviews!
Thank you very much! I will make it and let you know. btw I had a look at your other recipes, they seem amazing 🙂
Hey Natasha! I was really excited to try out this recipe, and I made it as 3 batches since I found that I had so much batter. And even though I am sure I followed your instructions, the final cake appeared to be little more on the eggy side than chocolatey. I wonder what I did wrong… :/
Hi Ann, It’s hard to say without being there but I am always happy to help troubleshoot – hearing that you made it in 3 batches – I’m wondering if you possibly had the unbaked cake layers sitting on the counter while the first and second one baked? This cake should be baked right away as soon as it is made. Otherwise, the other 2 reasons for the cake to be on the “eggy” side is if the eggs and sugar and not whipped sufficiently and the mixture does not rise. Did your batter look like mine before it went into the oven? I hope that helps!
Our cake turned out just like the photo and was tasty, but I didn’t find I could really taste the cherries and kirsch.
Hi CC, I’m so glad you enjoyed it! 🙂 We try to keep the kirsch on the lower side so it is appealing to most, but you can absolutely add more to give it even more flavor 🙂
Hi Natasha
I would like to try the cake but cover it with fondant. I want to do it on Saturday evening and frost it, then cover with fondant and decorate on Sunday then eat on Monday, but i am worried about the whipped cream and the cherries that i will use on the cake as i do not put my cakes in the fridge…please help how does the frosting and the syrup do outside the fridge for 2 days?
Many thanks
This cake should be refrigerated overnight. Generally, when there is dairy in the frosting, it should be refrigerated for food safety reasons.
How to the proportions convert if I try to make it for half the serving size? Should I cut everything into half?
Are you thinking to make just 1 layer instead of dividing it between to cake pans? I think that would work fine. I would bake the same length of time and just make have the recipe and pour it all into 1 9″ cake pan.
Hi i didnt see baking powder in the recipe can i put 1 tsp or not?
Hi Komal, it isn’t necessary in this one but it wouldn’t hurt to add 1/2 tsp baking powder if you were more comfortable doing that. This cake relies on the volume of the eggs for leavening/rising so it will rise as long as you beat the eggs and sugar properly, bake right away and make sure you do not overmix once you add the butter. I hope that helps! 🙂
Hi Alena,
The entire point of a Genoise is that it gets its leavening from beaten eggs. That’s why there are no other leaveners in the recipe, i.e. baking powder.
Here’s the definition of a genoise –
A genoise is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the beaten eggs during mixing to provide volume
Genoise should not be confused with pain de Gênes (“Genoa bread”) which is made from almond paste, but it is similar to pan di Spagna (“Spanish bread”), another Italian sponge cake.
It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as “ribbon stage”.
A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add melted butter before baking. This is the technique I’m most familiar with.
I’ve taught courses in International Cuisine, and Baking, at our local culinary school. The first lesson in my syllabus, for my baking class, is Genoise Cake – white and chocolate.
For the college’s 25th Anniversary, my baking students made a cake that served over 1,000 people. It was a facsimile of the campus (an aerial view). The base cake was 10 half sheet cakes, and the buildings were also made with cake – some were one layer for one story buildings, and others with more layers for taller buildings.
It’s not as familiar in American kitchens as it is in European kitchens. It was the first lesson when I was a student in culinary school, in fact, I’d never heard the word before.
I’ve won several medals and trophies in Culinary Salons, but I entered a Chocolate Genoise the year I won “Best of Show”. In fact, the chef judges were not familiar with it, and interviewed me as to how it was prepared. I macerated the cherries in Kirsch and frosted it with a Stabilized Whipped Cream made with heavy cream, kirsch, 10X sugar, and agar agar.
Hi Komal,
Please read my reply to Valerie above. It explains why no baking powder is needed in a Genoise.