Black Forest Cake with Nutella
A chilled no-bake cake with cocoa biscuit layers, Nutella, creamy mascarpone filling, and tangy sour cherries.
Ingredients
Biscuit Layers
- 250 g cocoa biscuits
- Nutella as needed, about 1 teaspoon per biscuit sandwich or to taste
- 100 ml milk for dipping
White Cream Filling
- 400 ml heavy cream 35% fat cold
- 250 g mascarpone cheese
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Sour Cherry Layer
- 300 g sour cherries pitted, fresh or frozen
- 2 tablespoons sugar
- lemon juice juice of half a lemon
- 2 teaspoons cornstarch
- cold water a little, for mixing with the cornstarch
Decoration
- grated or chopped chocolate as needed
- sour cherries as needed
Instructions
- Place the sour cherries, sugar, and lemon juice in a saucepan. Cook for a few minutes until the cherries release their juices.
- Mix the cornstarch with a little cold water, then add it to the cherries and stir. The filling thickens quickly. Once thickened, remove it from the heat and leave it to cool completely.
- In a large bowl, whip the cold heavy cream and powdered sugar until soft peaks form. Add the mascarpone and vanilla, then mix briefly until the filling is thick and creamy. Divide it into two equal portions.
- Spread a cocoa biscuit with about one teaspoon of Nutella and top with another biscuit. Repeat to make enough biscuit sandwiches to cover the base of a 20 x 18 cm pan. Briefly dip each sandwich in the milk and arrange them in the pan.
- Spread half of the white cream filling over the biscuits and smooth the surface. Spread the completely cooled sour cherry filling over the cream.
- Make another layer of biscuit sandwiches by spreading Nutella between pairs of cocoa biscuits. Briefly dip each sandwich in the milk and arrange them over the sour cherry filling.
- Spread the remaining white cream filling on top and smooth the surface. Refrigerate the cake for 6 to 8 hours, preferably overnight.
- Decorate with grated or chopped chocolate and sour cherries, then slice and serve.
Notes
Frozen sour cherries work well. Fresh or drained jarred sour cherries can also be used. Add more sugar if you prefer a sweeter cherry layer.
Mix the cornstarch with cold water before adding it to the cherries. The filling thickens very quickly, so watch it closely and cool it completely before assembling.
Do not overwhip the heavy cream. Once soft peaks form, add the mascarpone and mix only until thick and creamy.
Dip the biscuit sandwiches in milk only briefly so they do not fall apart. They will soften further as they absorb moisture from the filling while the cake chills.
Mix the cornstarch with cold water before adding it to the cherries. The filling thickens very quickly, so watch it closely and cool it completely before assembling.
Do not overwhip the heavy cream. Once soft peaks form, add the mascarpone and mix only until thick and creamy.
Dip the biscuit sandwiches in milk only briefly so they do not fall apart. They will soften further as they absorb moisture from the filling while the cake chills.