Black Forest Cake with Bournville Chocolate Twist

The classic black forest cake has long been celebrated for its dreamy layers of chocolate sponge, whipped cream, and cherries soaked in syrup or liqueur. It’s a dessert that’s rich, airy, and a little indulgent, making it perfect for birthdays, anniversaries, or simply as a treat for yourself. It originates from the Black Forest region in Germany, famous for its sour cherries and kirsch (a cherry brandy). The original recipe uses layers of light chocolate sponge cake soaked in kirsch, sandwiched with whipped cream and cherries, and topped with more cream, chocolate shavings, and whole cherries.

But what if you could elevate this nostalgic favorite even more? Enter the black forest cake with cherries and Bournville, a luxurious take on the traditional dessert, infused with the depth and sophistication of dark chocolate. Bournville chocolate, known for its smooth yet bittersweet profile, is the perfect addition to enhance the traditional black forest flavor. It brings a more robust chocolate note without overwhelming the delicacy of the cream or the fruitiness of the cherries. By incorporating Bournville chocolate into both the sponge and the garnish, this variation balances the sweetness of cherries and cream with an intense cocoa profile. The result is a cake that’s still comforting, but with a richer, more adult flavor palette.

Ingredients:

For the sponge:

• 1½ cups all purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• ½ cup neutral oil (vegetable or canola)
• 1 cup milk + 1 tsp vinegar (or buttermilk)
• 1 tsp vanilla extract
• ½ cup melted Bournville chocolate (approx. 100 g)
• ½ cup hot water or strong black coffee (to deepen the cocoa flavor)

For the cherry filling:

• 1½ cups pitted cherries (fresh or tinned)
• 2 tbsp sugar
• 2 tbsp water
• 1 tsp cornstarch (optional, for thickening)
• Optional: 1 tbsp kirsch or cherry syrup

For the whipped cream:

• 2 cups heavy whipping cream, chilled
• 3 tbsp powdered sugar
• ½ tsp vanilla extract

For the garnish:

• Bournville chocolate shavings
• Extra cherries (fresh or glazed)
• Optional: Bournville ganache drizzle (melted Bournville + cream)

Method:

1. Preheat the oven to 175°C or 350°F.
2. Grease and line two cake pans. Set aside.
3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
4. In another bowl, whisk the sugar, oil, buttermilk, and vanilla extract.
5. Melt the Bournville using either the microwave or a double boiler method.
6. Then add the melted Bournville chocolate to the wet ingredients and mix well.
7. Slowly fold the dry ingredients into the wet mixture. Add the hot water or coffee last and stir until smooth. The batter will be slightly runny and that’s good for a moist sponge.
8. Divide the batter between the two pans and bake for 30 minutes, or until a toothpick inserted in the centre comes out clean. Let the cakes cool completely before assembling.
9. For the cherry filling, in a small saucepan, combine the cherries, sugar, and water. Cook over low heat until the cherries break down and form a syrupy mixture, around 10 minutes. If you want it thicker, add a teaspoon of cornstarch mixed in water. Let it cool. For extra flavor, stir in kirsch or the reserved cherry syrup. Optionally, add chopped Bournville chocolate at the end while the cherries are still warm, it will melt slightly and create gooey bits throughout the filling.
10. To whip the cream, chill your mixing bowl and beaters before starting. Beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip, or it can become grainy.
11. If your cakes have domed tops, use a knife to level them. You can also split each layer into two for more filling layers.
12. Place the first sponge on your serving plate. Moisten with cherry syrup if desired. Spread a generous layer of whipped cream, followed by a spoonful of cherry filling. Repeat with the next layer and continue with as many layers as you have. Cover the entire cake with whipped cream. Use a palette knife to smooth the surface and sides. Sprinkle Bournville chocolate shavings on top and around the edges. Pipe extra whipped cream rosettes and place a cherry on each. For added flair, drizzle with melted Bournville ganache.