Black Forest Cake

Black Forest Cake

Soy sauce makes this cake extra rich and savory!

Cooking time
40 minutes
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 6)

Ingredients(Servings: 6)

200 ml (6.8 fl. oz.)

1 Tbsp

130 g (4.6 oz.)

as desired


15 g (0.5 oz.)

15 g (0.5 oz.)



60 g (2.1 oz.)


50 g (1.8 oz.)

10 g (0.4 oz.)


20 g (0.7 oz.)


  1. Lay down a baking sheet into a cake mold. Place (A) over low heat, and melt the sugar while stirring.
  2. Place (B) into a large bowl, and whip over a hot water bath until clear lines from the whisk can be seen (firm but not stiff peaks).
  3. Mix and sift together (C), add into (2) all at once and quickly combine all ingredients with a rubber spatula.
  4. Warm (D) to melt, add into (3), mix in using large motions and then pour into the cake mold (1).
  5. Bake in an oven at 180°C (356°F) for 25 to 30 minutes. Gently poke the middle of the cake with a toothpick, if the toothpick comes out clean the cake is done baking and can be taken out of the oven. Remove from the cake mold while still hot and place onto a cooling rack upside down to cool.
  6. Remove the baking sheet and cut the cake into half of its thickness. Use a pastry brush to spread on (A).
  7. Add the sugar to the cream before whipping, spread onto (6), top with the dark cherries, squeeze out whipped cream into the spaces in between. Squeeze out whip cream over the entire cake, then decorate with chocolate shavings and the dark cherries.

    • If desired, add Kirsch (cherry-flavored brandy) for extra flavor.

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