Easy Black Forest Wreath Recipe

Black forest wreath it is tolerant, irresistible chocolate, with this classic mix of rich chocolate, sweet cherry and glamorous cream. The best part? This recipe exceeds the complexity of the traditional black forest cake and exchanged for an easy wreath without bread assembled with small fork rolls made in advance. It is ideal for anyone who wants the maximum effect with minimal voltage.

This recipe is a favorite at my family’s holiday gatherings. I remember the first time I served it – I’d barely finished setting it on the table before everyone was crowding around, eyes wide, wondering how I’d managed to create something so beautiful (and, of course, wondering if they could have a slice!). Little did they know it took me less than 30 minutes from start to finish.

Let’s dive into what makes this Black Forest wreath a total crowd-pleaser, and how you can whip it up in no time.

this RECIPE

Let’s talk ingredients: cherry goodness and creamy clouds

• Morello cherries: These tangy, slightly sour cherries bring the perfect balance to the sweetness of the cream and chocolate. They’re also juicier than regular cherries, which means they really soak into the sponge rolls. If you can’t find Morello cherries, other jarred cherries in syrup will work just fine.
• Caster sugar: Just a touch is needed to sweeten the cherry syrup. Caster sugar dissolves quickly, which is ideal when you’re heating it to make a smooth syrup.
• Thickened cream and double cream: This duo of creams makes the wreath extra rich and gives it that luxurious, fluffy texture. If double cream isn’t available, you can substitute it with more thickened cream, though the texture might be a bit lighter. Look for creams with a high fat content for the best results – it helps create stable, beautiful peaks.
• Mini chocolate sponge rolls: These pre-made mini choc rolls are the shortcut that makes this recipe so easy. They’re soft, sweet, and chocolatey, with just the right texture to hold up under the cream and cherries. If you don’t have mini sponge rolls, you can also use chocolate cake slices or chocolate Swiss roll, cut into pieces.
• Shaved chocolate: This is the finishing touch! Use good-quality dark or milk chocolate and shave it with a vegetable peeler for pretty curls. Not only does it look fancy, but it also adds a bit of texture and extra chocolate flavor to each bite.

Essential kitchen tools: keeping it simple

You don’t need any fancy equipment to make this Black Forest wreath, which is one reason I love it so much. Here’s what you’ll need:

• Small saucepan: For making the cherry syrup. A small, heavy-based pan works best to help the syrup reduce evenly.
• Electric beaters or stand mixer: Whipping the cream by hand is technically possible, but electric beaters will save your arm and give you beautifully firm peaks. A stand mixer is even better if you have one.
• Piping bag with a fluted nozzle: This isn’t strictly necessary, but it makes for a prettier presentation. If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off or simply dollop the cream on with a spoon.
• Large round platter: Since this is a wreath, a round platter is ideal for serving. It gives the dessert a lovely circular shape and makes it easy for guests to help themselves.

Step-by-step: making your Black Forest wreath

Step 1: Make the cherry syrup

Drain the cherries, making sure to reserve 125ml (or ½ cup) of the syrup. Pour this syrup into a small saucepan, add the tablespoon of caster sugar, and place it over low heat. Stir until the sugar has dissolved, then turn up the heat to high and bring it to a boil. Let it simmer for about 2 minutes, or until it has thickened slightly. Set aside to cool – you’ll drizzle this over the top at the end for a glossy, cherry-kissed finish.

Step 2: Whip the creams together

Combine the thickened cream and double cream in a mixing bowl. Using electric beaters or a stand mixer, beat the cream until firm peaks form. You want it to hold its shape so that the peaks will stay defined on the wreath. Once it’s whipped, transfer the cream to a piping bag fitted with a 1.5cm fluted nozzle. If you’re using a spoon, just keep it in the bowl for now.

Step 3: Assemble the wreath base

Take each mini choc sponge roll and cut it into three even pieces. Arrange these pieces, cut-side up, in a circular wreath shape on a large round platter. Don’t worry about making it perfect – the cream will fill in any gaps.

Step 4: Pipe the cream and add the cherries

Now, pipe a generous peak of cream onto each cake slice. Then, use the remaining cream to pipe into any gaps between the rolls, so the whole wreath is covered in fluffy, snowy peaks. Once that’s done, place the drained cherries evenly across the top, adding a pop of color and a juicy bite to every section.

Step 5: Drizzle and sprinkle

For the final touch, drizzle the cooled cherry syrup over the wreath, letting it run down the cream peaks for a beautiful, festive look. Then, sprinkle shaved chocolate on top – as much or as little as you like. And that’s it! Your stunning Black Forest wreath is ready to impress.

Fun variations to try

• Berry swap: If cherries aren’t in season or if you’re looking for a twist, try using raspberries or strawberries. Both pair wonderfully with chocolate, and you can make a similar syrup with their juice.
• Vegan version: Replace the cream with coconut whipped cream and use a vegan chocolate cake as the base. Look for dairy-free chocolate rolls, or bake your own mini rolls if you’re up for it.
• Gluten-free option: Use gluten-free chocolate sponge cake slices or rolls. Gluten-free products are widely available these days, and you’ll barely notice the difference.

Serving and presentation ideas

This black forest wreath is a display on its own, but some small touches can take it to another level. You can spray a little edible gold dust for a bright touch, or even add a few edible flowers such as violet or pebbles of pop of colors.

Serve each slice with a spoonful of extra whipped cream on the side, and maybe a little bowl of shaved chocolate so guests can add more if they like. It’s a dessert that’s as customizable as it is delicious.

Drink pairings

Since this dessert is rich and creamy, it pairs wonderfully with refreshing drinks that balance the sweetness.

• Cherry spritzer: Mix cherry juice with sparkling water and a squeeze of lime for a bright, bubbly drink that echoes the cherry flavors in the wreath.
• Iced mocha: A chilled mocha with a touch of cocoa and coffee works beautifully with the chocolatey notes in the dessert. It’s like a grown-up chocolate milk.
• Vanilla cream soda: The sweet, creamy taste of vanilla cream soda complements the whipped cream and chocolate, making it an indulgent pairing without being overpowering.

Storing and reheating tips

This wreath is best enjoyed fresh, but if you have leftovers, here’s how to keep them delicious:

• Storage: Cover the wreath loosely with plastic wrap and store it in the fridge for up to 2 days. The cream may start to deflate slightly, but the flavor will still be wonderful.
• Freezing: While I don’t recommend freezing the entire wreath (the cream doesn’t thaw well), you can freeze any leftover chocolate sponge rolls separately and use them in future desserts.
• Reheating: Since this is a cold dessert, there’s no need to reheat. Simply enjoy it straight from the fridge.

Adjusting the recipe for different servings

If you’re making this for a smaller group, you can easily halve the recipe. Use one packet of choc sponge rolls instead of two, and reduce the cream and cherries by half. For a larger group, you can make two wreaths or arrange the mini rolls in a larger shape, like a double ring. Just make sure you have enough whipped cream to cover all the rolls.

Frequently asked questions

1. Can I use fresh cherries instead of jarred? Yes, but fresh cherries will need to be cooked down with a bit of sugar and water to create a syrup. Jarred cherries save time and already have the right texture.

2. What if I don’t have a piping bag? No problem! You can use a plastic zip-top bag with the corner snipped off, or just dollop the cream on with a spoon for a rustic look.

3. How long can I store the Black Forest wreath? It’s best eaten within 1-2 days. After that, the cream may start to soften the sponge rolls too much.

4. Can I make this wreath in advance? Yes, but wait until just before serving to drizzle the cherry syrup and add the chocolate shavings so everything stays looking fresh.

5. Can I add nuts for extra texture? Absolutely! Chopped hazelnuts or almonds would be a lovely addition, either sprinkled over the top or mixed into the cream.

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