If you bake a Black Forest Cake in the Spessart … isn’t it a Black Spessart Cake?

Some time ago a friend of mine informed me that his favourite cake was black forest cake. We were just gaming (World of Warcraft) and that’s why I wasn’t listening a lot. Aha. He likes black forest cakes. Whatever. He’s a panda monk and everyone knows that panda monks cannot think of anything but food.

Some days later I noticed that Star Trek – Discovery was about to start. Of course I told my favourite panda monk to come to our place and let’s watch it together. “Oh, it’s my birthday” he said. We made a date. He then got very quiet and suddenly asked: “Do you remember our unaccommodating chat about black forest cakes?

I did. I felt like Admiral Ackbar. It was a trap.

I don’t like cakes. I don’t like sponge. I don’t like cocoa or chocolate sponges. I don’t like cherry-stuff at all. I don’t like cream-cakes. I don’t like … but on the other hand I am a tank and annoying my panda-monk-personal-healer couldn’t be the smartest of all choices. You gamers out there will feel my pain.

I was doomed to bake this shitty Black-Forest-Crap-Cake.

By the way. I baked the black forest crap cake in the Spessart. The picture below is the evidence that we indeed HAVE wonderful woods. That’s why it should be called black spessart cake instead. Shouldn’t it? (Don’t dare to mention that “black forest” cannot be separated. Thank you a lot.)


Enough talking. Let’s get this shit done … ah, I mean … let’s go in medias res ;-)

What do you need?


  • 200g (~0,4lbs) flour (preferably half wheat, half coconut)
  • 200g (~0,4lbs) sugar
  • 6 large eggs
  • 2 tablespoons of baking soda
  • 200g (0,4lbs) chocolate (use the good one, not those coating-stuff!)
  • some cacao powder


  • 500g (~1,1lbs) Morello Cherries (tinned)
  • 200g (~0,4lbs) sugar (preferably jam sugar)
  • some liquer (cherry liquer, liquer 43…)


  • 1000ml (~34 ounces) heavy cream
  • some sugar
  • some vanillin
  • 1 vanilla bean

You will additionally need some chocolate sprinkles, cherries … for decorating. If you have your boyfriend or other male subjects around make sure that you are having lots of chocolate sprinkles and cherry-filling in stock. They vanish.


What do you do?


  1. Seperate the eggs
  2. Fill the yolks into a large bowl and add the sugar
  3. Stir until you receive a very creamy mixture blowing some bubbles
  4. Melt the chocolate (add some cream if necessary)
  5. Add the chocolate into the yolk-sugar-mixture
  7. Carefully add flour & baking soda
  8. Add the cacao (it’s for the colour, not for the taste!)
  9. Whip the egg whites and add them very, very carefully
  10. This is the moment when I add cinnamon.
  11. No, cinnamon is not part of the recipe.
  12. But I had cinnamon.
  13. To everything. I guess.
  14. Add. Cinnamon.
  15. Oil a springform-pan (d=25cm or 9,8inch)
  16. Add dough (you will bake three cakes with 1/3 of the dough each)
  17. Bake for 15 minutes at 180° (356F)


  1. Add the morello cherries into a pot
    (Am I the only one thinking of Morello in OITNB?)
  2. Cook the cherries until the juice is bubbling
  3. Add sugar and stir, stir, stir, stir
  4. Remove from the heat and add the liquer
  5. You can also add galantine if you want to get it stronger.
    But you basically don’t need to add it. I did not.


  1. Whip the cream until firm
  2. Add some sugar
  3. Add some vanillin
  4. Add the mark of a vanilla bean
  5. Whip again for a short time
  6. Let it rest for at lest 20 minutes in the fridge


  1. Place one sponge on a plate
  2. Add cherry-filling & spread it all over the sponge (It does not matter if it is dropping down on the plate)
  3. Add frosting & spread it all over the cherry-filled-sponge (It does not matter if it is dropping down on the plate too)
  4. Place the second sponge carefully and without applying too much pressure (If it is very shaky please add a cake ring before proceeding)
  5. Add more cherry-filling.
  6. Add more cream.
  7. Place the third sponge (You will feel like playing some freaky kind of reverse-yenga)
  8. No, you guessed wrong. No cherries. Skip to add cream.
  9. It’s up to you to just cover the top of the sponge with some cream or to blend the whole side with it. I personally decided not to cover the sides but to make sure that a lot of cream is running down the sides. Looks awesome!
  10. Use a piping bag (star-shaped) to add the last layer of cream in a decorative way
  11. Decorate with chocolate sprinkles, cherries … whatever is coming to your mind. I decided to make a luscious mess of all the ingredients I had left. I used cherry-filling to dribble it over the top and the sides of the cake and added only a few sprinkles
  12. Oh yes, and I did make some tree barks of chocolate (melted chocolate, brushed on a pan liner) and then forget to eat them. Argh.

Finally, the food couture.


You can spot my panda-monk-personal-healer in the picture. He got the cake on Monday. Till Thursday he was literally living on black forest spessart cake. My personal recommendation is not to keep (and eat!) it any longer than two days. “I’m having a fridge” he yelled. I still recommend to keep (and eat!) it no longer than two days. No matter if you have a fridge or not. He can do it. He’s a panda healer. But if you don’t have an awesome passive-selfheal and all of your healing-abilities up: don’t risk it.


Unfortunately I was not able to catch a nice photo of the cake in total. It did not look perfect. But it did look very tasty and very sexy. To be honest. The dog had a boner watching the guys devouring the black forest spessart cake. And I am not sure he was the only one ;-)



PS. Be careful when you talk to guys. I am afraid we just had another “unacommodating” chat about spare ribs this morning. *sigh*


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