Traditional German Black Forest Cake (Schwarzwälder Kirschtorte)
A classic German dessert featuring rich chocolate sponge cake layers, a generous cherry filling, and fresh whipped cream, all infused with Kirschwasser (cherry brandy). This recipe is scaled for a smaller, intimate gathering.
Ingredients
- •3 large eggs, separated
- •100 g granulated sugar
- •70 g all-purpose flour
- •30 g unsweetened cocoa powder
- •1 teaspoon baking powder
- •1 pinch salt
- •20 g melted unsalted butter (optional, for richness)
- •200 g canned sour cherries, pitted, in syrup (reserve juice)
- •2 tablespoon granulated sugar (for cherry filling)
- •1 tablespoon cornstarch
- •2 tablespoon Kirschwasser (cherry brandy, for filling)
- •50 ml reserved cherry juice
- •3 tablespoon Kirschwasser (cherry brandy, for soaking cake)
- •300 ml heavy cream, very cold
- •2 tablespoon powdered sugar
- •1 teaspoon vanilla extract
- •50 g dark chocolate, shaved or grated
- •4 large fresh cherries with stems (for garnish, optional)
Instructions
- 1.
Preheat oven to 175°C (350°F). Grease and flour two 6-inch (15 cm) round cake pans, or line with parchment paper. Sift together flour, cocoa powder, baking powder, and salt. Set aside.
- 2.
In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add half of the granulated sugar (50g) and continue beating until stiff, glossy peaks form. Set aside.
- 3.
In another bowl, beat egg yolks with the remaining granulated sugar (50g) until pale and thick. Gently fold in the sifted dry ingredients into the egg yolk mixture until just combined. If using, gently fold in the melted butter.
- 4.
Carefully fold one-third of the beaten egg whites into the egg yolk mixture to lighten it, then gently fold in the remaining egg whites until no streaks remain. Be careful not to deflate the batter.
- 5.
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- 6.
While cakes cool, prepare the cherry filling. Drain the canned sour cherries, reserving 50ml of the juice. In a small saucepan, combine the drained cherries, 2 tablespoons granulated sugar, and 2 tablespoons Kirschwasser. Bring to a simmer over medium heat.
- 7.
In a small bowl, whisk cornstarch with a tablespoon of cold water until smooth. Pour this slurry into the simmering cherries, stirring constantly until the mixture thickens. Remove from heat and let cool completely. The filling will thicken further as it cools.
- 8.
Prepare the Kirsch syrup: In a small bowl, combine the reserved 50ml cherry juice with 3 tablespoons Kirschwasser.
- 9.
Prepare the whipped cream: In a very cold bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overbeat.
- 10.
To assemble the cake: Level the cooled cake layers if necessary. Place one cake layer on your serving plate. Brush generously with half of the Kirsch syrup.
- 11.
Spread half of the cherry filling over the first cake layer, leaving a small border. Then, spread about one-third of the whipped cream over the cherry filling.
- 12.
Place the second cake layer on top, press gently. Brush generously with the remaining Kirsch syrup. Spread the remaining cherry filling, leaving a small border.
- 13.
Frost the top and sides of the cake with the remaining whipped cream. Use an offset spatula to create swirls or a smooth finish.
- 14.
Decorate the cake: Press the dark chocolate shavings onto the sides of the cake. Sprinkle some chocolate shavings on top. Arrange fresh cherries on top for garnish, if using. Chill the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set.
Tips
- 💡Ensure all your ingredients for the sponge cake are at room temperature, especially the eggs, for best volume and texture.
- 💡Do not overmix the cake batter once the dry ingredients are added, as this can lead to a tough cake. Fold gently.
- 💡For best results with whipped cream, use a very cold bowl and beaters. You can chill them in the freezer for 15 minutes before whipping.
- 💡The Kirschwasser is essential for authentic flavor. Do not skip it, but if serving to children or those avoiding alcohol, you can replace it with cherry juice or a non-alcoholic cherry extract.
- 💡Chilling the cake thoroughly before serving is crucial. It allows the Kirsch to fully infuse the cake and the layers to set, making it easier to slice.
Recipe from TheCookbook.ai
Created by Basil Roux