This Black Forest Cake is definitely in the collection of my most loved recipes. At my family's favourite confectionery their bestseller cake called 'Miracle' was just a black forest cake, that was everyone's choice.

The rich gluten-free cocoa sponge is balanced by the tangy-sweet flavour of the cherry filling, and the whipped cream that makes the whole cake airy light. Neither dry nor too sweet and not too concentrated. The epitome of perfect harmony.


Gluten-free cocoa sponge

  • 9 eggs
  • 200 g sugar
  • 100 g cocoa powder, sifted
  • 1 pinch of salt

Stabilized vanilla whipped cream

  • 500 ml whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp sugar


  • 1 jar pickled sour cherries
  • Grated dark chocolate


Gluten-free cocoa sponge

  1. Separate the eggs. Place the whites and yolks in separate mixing bowls.
  2. Add the salt to the egg whites and whisk it to a soft foam.
  3. Add the sugar to the yolks and whisk until it is fluffy and pale in colour.
  4. Carefully fold the egg white foam in the creamy yolks, do this in several batches.
  5. Add the cocoa powder to the batter and mix it well.
  6. Split the batter into 3 equal portions - a kitchen scale will help to get an accurate result-, and pour it into 3, similar-sized, lined cake tins.
  7. Bake the sponge layers for about 20 minutes at 160 °C (fan).
  8. Let the sponge layers cool down completely before assembly.

Stabilized vanilla whipped cream

  1. Use your mixer to whip the cream.
  2. When it reaches soft peaks consistency, add the sugar and vanilla extract. Sugar helps to stabilize the whipped cream, so it won't collapse on the cake.


  1. Place the first sponge layer onto a turntable.
  2. Fill a piping bag with the whipped cream and create a ring-shaped edge as high as the fruit filling would be.
  3. Add the drained cherries in the middle.
  4. Top the fillings with the second sponge layer and repeat the filling method.
  5. Add the third sponge layer on top and cover your cake as you prefer. I used the whipped cream and piping tips to apply on the surface.
  6. Finish the decoration with grated dark chocolate and fresh cherries.
  7. Put the cake into the fridge for a few hours, so the filling and coating became stiff enough to slice.

Black Forest Cake - Photo by © Reka Csulak

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