Black Forest Cake (Schwarzwälder Kirschtorte)

Category
DifficultyIntermediate
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Yields10 Servings
Prep Time40 minsCook Time30 minsTotal Time2 hrs 10 mins
For the Chocolate Sponge Cake
 1 cup (120g) all-purpose flour
 ½ cup (50g) unsweetened cocoa powder
 1 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 4 large eggs
 1 cup (200g) granulated sugar
 ½ cup (120ml) vegetable oil
 ½ cup (120ml) whole milk
 1 tsp vanilla extract
 ½ cup (120ml) hot coffee or water
For the Cherry Filling
 2 cups (480ml) pitted dark cherries (fresh or canned)
 ¼ cup (60ml) Kirsch (cherry brandy)
  cup (65g) granulated sugar
 1 tsp cornstarch (for thickening, optional)
For the Whipped Cream Frosting
 2 cups (480ml) heavy whipping cream (cold)
 ½ cup (60g) powdered sugar
 1 tsp vanilla extract
For Decoration
 ½ cup (60g) dark chocolate shavings
 Whole cherries with stems
 Powdered sugar (for dusting, optional)
Bake the Chocolate Sponge Cake
1
  • Preheat the Oven:
    • Set to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  • Mix the Dry Ingredients:
    • Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  • Whisk the Wet Ingredients:
    • In a separate bowl, beat eggs and sugar until light and fluffy.
    • Add vegetable oil, milk, and vanilla extract.
  • Combine and Add Coffee:
    • Gradually fold in the dry ingredients.
    • Stir in hot coffee for a rich, moist batter.
  • Bake the Cakes:
    • Divide batter between the cake pans.
    • Bake for 25-30 minutes, until a toothpick comes out clean.
  • Cool Completely:
    • Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
Prepare the Cherry Filling
2
  • Cook the Cherries:
    • In a saucepan, heat cherries, sugar, and Kirsch over medium heat.
    • Simmer for 5-7 minutes until cherries soften.
  • Thicken the Sauce (Optional):
    • Mix cornstarch with 1 tablespoon water, then stir into the cherries.
    • Cook for 2 minutes until slightly thickened.
  • Cool and Reserve Some Syrup:
    • Remove from heat and let cool.
    • Strain out some cherry syrup for brushing the cake layers.
Make the Whipped Cream Frosting
3
  • Chill the Mixing Bowl:
    • Place the bowl and whisk in the freezer for 10 minutes.
  • Whip the Cream:
    • Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Be careful not to overwhip.
Assemble the Cake
4
  • Slice the Cake Layers:
    • Cut each cake in half horizontally to create four thin layers.
  • Brush with Cherry Syrup:
    • Generously brush each cake layer with cherry syrup for extra moisture.
  • Layer with Cherries and Cream:
    • Place the first cake layer on a serving plate.
    • Spread a layer of whipped cream and add cherry filling.
    • Repeat for the next two layers.
  • Frost the Cake:
    • Spread whipped cream evenly over the top and sides.
Decorate and Serve
5
  • Add Chocolate Shavings:
    • Sprinkle dark chocolate shavings on top.
  • Pipe Whipped Cream Swirls:
    • Use a piping bag to add decorative whipped cream swirls.
  • Garnish with Cherries:
    • Place whole cherries on top.
  • Dust with Powdered Sugar (Optional):
    • Lightly dust for an extra elegant finish.
  • Chill Before Serving:
    • Refrigerate for 1 hour before slicing.
Pro Tips
6
  • For a Stronger Cherry Flavor: Let the cherries soak in Kirsch overnight.
  • To Keep the Cake Moist: Brush layers generously with cherry syrup.
  • For a Neater Look: Chill the cake before slicing.

 

Ingredients

For the Chocolate Sponge Cake
 1 cup (120g) all-purpose flour
 ½ cup (50g) unsweetened cocoa powder
 1 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 4 large eggs
 1 cup (200g) granulated sugar
 ½ cup (120ml) vegetable oil
 ½ cup (120ml) whole milk
 1 tsp vanilla extract
 ½ cup (120ml) hot coffee or water
For the Cherry Filling
 2 cups (480ml) pitted dark cherries (fresh or canned)
 ¼ cup (60ml) Kirsch (cherry brandy)
  cup (65g) granulated sugar
 1 tsp cornstarch (for thickening, optional)
For the Whipped Cream Frosting
 2 cups (480ml) heavy whipping cream (cold)
 ½ cup (60g) powdered sugar
 1 tsp vanilla extract
For Decoration
 ½ cup (60g) dark chocolate shavings
 Whole cherries with stems
 Powdered sugar (for dusting, optional)

Directions

Bake the Chocolate Sponge Cake
1
  • Preheat the Oven:
    • Set to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  • Mix the Dry Ingredients:
    • Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  • Whisk the Wet Ingredients:
    • In a separate bowl, beat eggs and sugar until light and fluffy.
    • Add vegetable oil, milk, and vanilla extract.
  • Combine and Add Coffee:
    • Gradually fold in the dry ingredients.
    • Stir in hot coffee for a rich, moist batter.
  • Bake the Cakes:
    • Divide batter between the cake pans.
    • Bake for 25-30 minutes, until a toothpick comes out clean.
  • Cool Completely:
    • Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
Prepare the Cherry Filling
2
  • Cook the Cherries:
    • In a saucepan, heat cherries, sugar, and Kirsch over medium heat.
    • Simmer for 5-7 minutes until cherries soften.
  • Thicken the Sauce (Optional):
    • Mix cornstarch with 1 tablespoon water, then stir into the cherries.
    • Cook for 2 minutes until slightly thickened.
  • Cool and Reserve Some Syrup:
    • Remove from heat and let cool.
    • Strain out some cherry syrup for brushing the cake layers.
Make the Whipped Cream Frosting
3
  • Chill the Mixing Bowl:
    • Place the bowl and whisk in the freezer for 10 minutes.
  • Whip the Cream:
    • Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Be careful not to overwhip.
Assemble the Cake
4
  • Slice the Cake Layers:
    • Cut each cake in half horizontally to create four thin layers.
  • Brush with Cherry Syrup:
    • Generously brush each cake layer with cherry syrup for extra moisture.
  • Layer with Cherries and Cream:
    • Place the first cake layer on a serving plate.
    • Spread a layer of whipped cream and add cherry filling.
    • Repeat for the next two layers.
  • Frost the Cake:
    • Spread whipped cream evenly over the top and sides.
Decorate and Serve
5
  • Add Chocolate Shavings:
    • Sprinkle dark chocolate shavings on top.
  • Pipe Whipped Cream Swirls:
    • Use a piping bag to add decorative whipped cream swirls.
  • Garnish with Cherries:
    • Place whole cherries on top.
  • Dust with Powdered Sugar (Optional):
    • Lightly dust for an extra elegant finish.
  • Chill Before Serving:
    • Refrigerate for 1 hour before slicing.
Pro Tips
6
  • For a Stronger Cherry Flavor: Let the cherries soak in Kirsch overnight.
  • To Keep the Cake Moist: Brush layers generously with cherry syrup.
  • For a Neater Look: Chill the cake before slicing.

Notes

Black Forest Cake (Schwarzwälder Kirschtorte)
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