German Black Forest Cake | Schwarzwälder Kirschtorte | World-Famous Cherry & Chocolate Cake Recipe
Recipe Information
Black Forest Cake
Cultural Context
Originating from the Black Forest region of Germany, Black Forest Cake is a celebration of rich chocolate, tart cherries, and whipped cream. Traditionally associated with festive occasions, this cake embodies the region's love for cherries and Kirsch, a cherry schnapps. Today, it enjoys global popularity, with many variations adapting to local tastes.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: whipped topping
Greek yogurt reduces calories while maintaining creaminess
Kirsch
🥗Healthier: cherry juice
💰Cheaper: vodka + cherry extract
Cherry juice adds flavor without alcohol
Beat the eggs with a pinch of salt and 200g sugar for about 20 minutes.
In a separate bowl, mix the dry ingredients: 200g flour, 50g cocoa powder, 50g corn starch, and 1 tsp baking powder.
Sift the dry ingredients and carefully incorporate them into the egg mixture.
Carefully add 100g melted butter and gently fold it in.
Divide the batter between three greased and lined with parchment paper baking pans (8-10 inch / 20-25 cm diameter).
Alternatively, you can use only 1 baking pan and bake 1 large base cake, but you will have to cut it into 3 discs afterwards.
Bake at 190°C / 375°F for about 30 minutes, or up to 50 minutes for 1 large base cake.
Let the cakes cool completely and cut into 3 discs if you baked just 1 large base cake.
Drain the canned cherries and collect the juice underneath.
Set aside 12 cherries for decoration.
Place cornstarch, cinnamon, sugar, and lemon juice into a saucepan and heat until it thickens.
Add red food coloring if desired and add the cherries.
Soak the gelatine in cold water for 10-15 minutes until soft.
Heat in a double boiler until completely liquified, or microwave in 5-10 second intervals.
In a large chilled bowl, beat the chilled whipping cream with sugar.
Very slowly drizzle in the liquified gelatine while beating at the same time.
The whipped cream should have a spreadable consistency, being careful not to overbeat it.
Fold in vanilla extract.
Generously drizzle the first cake layer with cherry syrup or similar.
Scatter half of the cherry filling on top and cover with whipped cream.
Place another cake disc on top and repeat the procedure: drizzle with cherry syrup, cover with remaining cherry filling and whipped cream.
Place the last cake disc on top and drizzle with cherry syrup.
Place the cake in the fridge for about 3-4 hours or overnight, covering it with plastic film if left overnight.
Whip the cream with cream stabiliser (e.g. “Whip it”).
Take the cake from the fridge and cover it entirely with whipped cream.
Grate frozen dark chocolate and cover the cake with chocolate shavings.
Use a piping bag to create 12 swirls on top of the cake and place a cherry onto each swirl.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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