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Description
Its a black forest cake. A European style one. As in, for all you fellow North Americans the actually cake portion of this cake tastes pretty bland.

You see here In north America we make what are called 'high ratio cakes'. This basically means that we use a ton of sugar and butter in our cakes and it makes them freaking delicious. All the butter and sugar in them is what makes them moist and tasty.

In Europe however they use very little sugar in their cakes, and usually no butter. All of their classic cakes are sponge type cakes, made with whipped eggs. This mean they are very light and airy, but tasteless. In order to give them moisture and flavor they are soaked with sugar syrups. While it does help a little, they still taste pretty bad.

The one used for the above cake is called 'Genoise'. Its a very classic sponge cake.

Description
Its a black forest cake. A European style one. As in, for all you fellow North Americans the actually cake portion of this cake tastes pretty bland.

You see here In north America we make what are called 'high ratio cakes'. This basically means that we use a ton of sugar and butter in our cakes and it makes them freaking delicious. All the butter and sugar in them is what makes them moist and tasty.

In Europe however they use very little sugar in their cakes, and usually no butter. All of their classic cakes are sponge type cakes, made with whipped eggs. This mean they are very light and airy, but tasteless. In order to give them moisture and flavor they are soaked with sugar syrups. While it does help a little, they still taste pretty bad.

The one used for the above cake is called 'Genoise'. Its a very classic sponge cake.