Black currant cake with chocolate sponge base and refreshing layers of cream and fruit. Sinful & Delicious… This recipe is very versatile and easy to make. When sliced, the cake reveals its beautiful layers of chocolate sponge cake in contrast with the fruity cream. You will be fascinated to taste it. Black, red or white currants have a wide variety of names throughout Germany. The North Germans call them “Ahlbeere”, in Swabia it is “Träuble” and in Hesse they call these small vitamin bombs “Kanstraube”. What our neighbors, the Swiss, mean by “Meertrübeli”, is “Ribiseln” for the Austrians.
Currants are harvested from June to September, making them the perfect fruit for a refreshing summer cake. I know I’m a bit late now with this black currant cake that I made last summer, but better late than never. The next summer will surely come. 😎 But why do without this wonderful cake in winter? Because this cake recipe also works wonderfully with frozen black currants.
I chose blackcurrants for my cake. They have a rather tart taste, unlike the other two varieties (white and red). But it is precisely this taste that makes them all the more specialized for the preparation of cakes and pastries. In addition, they are rich in vitamin C (blackcurrants actually have more vitamin C than a lemon) and potassium.
if you like our black currant cake, you might also be interested in these drink recipes:
- white chocolate cake
- Italian mimosa cake
- Ricotta cheese cake
- Grandma’s Apricot Almond Cake
- more cake recipes
Black currant cake
For the dough:
- 220 G butter room temperature
- 160 G sugar
- 1 pack Vanilla sugar*
- 1 prize kosher salt*
- 5 eggs
- 170 G flour
- 2 el cocoa powder
- 3 tsp baking powder
- 50 ml milk
- 1 Rum flavor for baking
- 100 G dark chocolate
- Chocolate cake mix + the ingredients according to the package
- 500 G whipped cream
- 2 pack Vanilla sugar*
- 2 pack cream stiffener
- 600 G currants black or red
- 300 G currants black or red
- 20 G food starch
- 250 ml currant juice substitute cherry juice or other red fruit juice
- 3 el sugar
- Cream the butter at room temperature with the sugar, vanilla sugar, rum flavoring and a pinch of salt.
- Add eggs one at a time.
- Mix the flour with the cocoa and the baking powder and slowly stir in the milk.
- Grate the dark chocolate with the kitchen grater and stir into the batter.
- Pour batter into a greased springform pan and smooth out. Bake cakes for 35-40 minutes.
- Remove the cake from the oven and let cool on a wire rack.
- Pluck the currants from the stalk, rinse carefully and drain well.
- Using a food processor, whip the cream together with the cream stiffener and vanilla sugar until stiff.
- Gently mix the currants into the whipped cream.
- Divide the chocolate biscuit into 2 or 3 layers.
- Place the first layer on a cake plate, enclose it with a cake ring and then distribute the entire mixture (for 2 layers) or half the mixture (for 3 layers) on the first layer and carefully smooth it out. Put the floor on top and press down lightly. If you use three floors, spread the remaining cream on the second floor and put on the last floor.
- Wash the currants, drain and carefully pluck the stalks.
- Boil 200 ml of currant juice with 3 tablespoons of sugar. Meanwhile, mix the cornstarch with the remaining 50ml juice until smooth. Stir starch into boiling juice. Bring to a boil and simmer for about 1 minute. Remove from the heat and carefully mix in the currants and allow to cool slightly. Put the currant compote on the cake, spread and smooth out.
- Let the cake chill in the refrigerator for at least 1 to 2 hours.