Our most recent Birthday Cooking Class in Tuscany was a heartwarming experience, especially since it took place during the cozy winter months.

Instead of traveling

to a villa like we often do with our roaming culinary workshops, this time the celebrants came directly to my cooking school near Lucca, and what a delight it was! We spent the day together making a gorgeous Black Forest cake, Foresta Nera, and other traditional Italian treats. The warmth of the kitchen, the laughter, and the joy of sharing delicious food truly made this birthday unforgettable.

The guest of honor

was someone who loves good food and enjoys creating memories that last a lifetime. We chatted, laughed, and learned together as we explored the art of Italian pastry, and it was clear that for this birthday, nothing was more special than a hands-on cooking experience in the heart of Tuscany.

If you’re considering a Birthday Cooking Class in Tuscany,

or any culinary experience during your trip to Italy, remember that our classes fill up quickly due to the personalized attention we give each group. We’re known as Cuoche in Vacanza (Chefs on Vacation) for a reason—our goal is to offer more than just cooking lessons but to provide an unforgettable, joyful, and intimate experience that will leave you with fond memories.

Contact me now if you’re planning a trip to Tuscany

and want to experience the magic of Italian cuisine firsthand—availability is limited, and we’re often fully booked. Trust me, this is a culinary adventure you won’t want to miss!

Black Forest Cake (Schwarzwälder Kirschtorte)

Ingredients:

For the Cocoa Sponge (Genuine Pan di Spagna, no baking powder):

6 large eggs (room temperature)

240 g (1 ¼ cups) granulated sugar

218 g (1 ¾ cups) all-purpose flour

25 g (1/4 cup) unsweetened cocoa powder

A pinch of salt

For the Filling and Decoration:

500 ml (2 cups) heavy whipping cream (cold)

50 g (1/4 cup) powdered sugar

1 tsp vanilla extract

350 g (12 oz) cherries in syrup (drained, syrup reserved)

3 tbsp Kirsch (cherry brandy) Or Maraschino 

Dark chocolate shavings for decoration

Fresh cherries for garnish (optional)

Instructions:

Prepare the Cocoa Sponge:

Preheat the oven to 180°C (350°F). Grease and line the bottom of a 24 cm (9-inch) round cake pan with parchment paper.

In a large bowl, beat the eggs, sugar, and a pinch of salt using an electric mixer on high speed until the mixture triples in volume and becomes pale and fluffy (about 10 minutes).

Sift the flour and cocoa powder together. Gently fold them into the egg mixture in batches, using a spatula with light, sweeping motions to retain as much air as possible.

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes clean.

Let the cake cool completely in the pan, then remove it from the pan and slice it horizontally into 2 or 3 even layers.

Prepare the Whipped Cream:

Wash the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Be careful not to overwhip.

Assemble the Cake:

Place the first sponge layer on a serving plate. Gently brush it with the reserved cherry syrup mixed with Kirsch (if using).

Spread a layer of whipped cream over the sponge and scatter some drained cherries on top.

Repeat the process with the second sponge layer, syrup, cream, and cherries.

Place the final sponge layer on top, brush lightly with syrup, and cover the cake with whipped cream.

Decorate:

Press chocolate shavings onto the sides of the cake and sprinkle more on top.

Garnish with fresh cherries, if desired.

Chill and Serve:

Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.

Enjoy your authentic Black Forest Cake with its rich cocoa sponge, luscious cream, and juicy cherries!

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