Name: Black Forest Cake (Schwarzwälder Kirschtorte) Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 5 h
Cuisine: German
Ingredients: 6 large eggs, at room temperature; 1 tsp vanilla extract; 1 1/4 cup caster sugar (superfine sugar); 1/2 cup Dutch-processed cocoa powder (or unsweetened regular cocoa powder); 2/3 cup plain flour (all-purpose flour); 150g / 10.5 tbsp unsalted butter, melted and cooled; 670g / 23.5 oz pitted morello cherries in syrup (sour cherries in jar or can), drained, juice reserved; 1/3 cup kirsch or cherry liqueur (optional, can be substituted with more reserved cherry juice); 1/2 cup caster sugar; 4 tsp cornflour / cornstarch; 4 cups / 1 litre thickened / heavy cream; 2 tsp vanilla extract; 1/3 cup soft icing sugar / powdered sugar (not pure icing sugar); 100g / 3.5 oz dark chocolate / bittersweet chocolate; 12 maraschino or fresh cherries for topping

Jump to Recipe

Introduction

Black Forest Cake, or Schwarzwälder Kirschtorte, is a classic German dessert known for its rich chocolate sponge layers, juicy cherries, and fluffy whipped cream. This elegant cake combines deep cocoa flavor with tart cherries and a hint of kirsch, creating a perfect balance of tastes and textures.

A three-layered slice of chocolate cake is shown with dense, dark brown cake layers separated by thick white cream filling with visible dark cherries inside. The outside is smoothly covered in white cream frosting. The top edge of the cake is decorated with tall swirls of white cream, each topped with a bright red cherry. Around the bottom edge of the cake, there are scattered thin dark chocolate shavings. The cake sits on a white plate placed on a white marbled surface, and a silver cake server lifts the slice, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs, at room temperature
1 tsp vanilla extract
1 1/4 cup caster sugar (superfine sugar)
1/2 cup dutch processed cocoa powder (or unsweetened regular cocoa powder)
2/3 cup plain flour (all-purpose flour)
150g / 10.5 tbsp unsalted butter, melted and cooled
670g / 23.5 oz pitted morello cherries in syrup (drained, juice reserved)
1/3 cup kirsch or cherry liqueur (optional; can substitute with more reserved cherry juice)
1/2 cup caster sugar (superfine sugar)
4 tsp cornflour / cornstarch
4 cups / 1 litre thickened / heavy cream
2 tsp vanilla
1/3 cup soft icing sugar / powdered sugar
100g / 3.5 oz dark chocolate / bittersweet chocolate
12 maraschino or fresh cherries for decorating

Instructions

Step 1: Preheat your oven to 180°C / 350°F (160°C fan). Grease three 20cm (8”) cake pans with butter and line them with parchment or baking paper.
Step 2: Sift together the cocoa powder and plain flour into a bowl and set aside.
Step 3: Beat the eggs on medium speed for 30 seconds using a stand mixer with a whisk or a hand beater.
Step 4: Slowly add the caster sugar over about 45 seconds while continuing to beat, then add the vanilla extract.
Step 5: Beat the egg and sugar mixture for 7 more minutes on high speed until it triples in volume and becomes pale. This step is crucial for the rise since there is no baking powder.
Step 6: Gently fold the sifted flour and cocoa mixture into the batter with a spatula until just combined. Some streaks of flour remaining are okay.
Step 7: Fold the melted cooled butter gently through the batter until fully incorporated but be careful not to deflate the mixture.
Step 8: Divide the batter evenly among the prepared pans. It should be thin enough to pour.
Step 9: Bake for 25 minutes, or until the cakes spring back when touched and a skewer inserted in the center comes out clean.
Step 10: Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Step 11: Drain the cherries, reserving the syrup. Mix 1/4 cup of the reserved cherry juice with the cornflour to make a slurry.
Step 12: In a pot over medium-low heat, combine 1/3 cup more cherry juice and 1/2 cup sugar. Heat until the sugar dissolves.
Step 13: Stir in the cornflour slurry and simmer for 1 minute until thickened. Remove from heat, stir in kirsch (if using), then pour the syrup over cherries. Let cool completely.
Step 14: For chocolate curls, melt the chocolate in the microwave in short bursts, stirring between. Spread thinly on the back of a tray and chill until just set, then scrape with a sharp edged tool to create curls. Refrigerate curls until needed.
Step 15: Whip cream with icing sugar and vanilla until stiff peaks form. Refrigerate until assembly.
Step 16: To assemble, place one cake layer upside down on a serving plate. Brush with 1/4 cup cherry syrup.
Step 17: Spread 1 cup whipped cream over the layer leaving a 1cm border, then top with half the cherries (drained with slotted spoon, but juicy).
Step 18: Repeat with second cake layer, brushing with syrup, spreading cream, and adding remaining cherries. Place the third cake layer on top.
Step 19: Spread the remaining cream over the top and sides of the cake. Reserve 1 1/2 cups for piping decorations.
Step 20: Pipe cream dollops around the top edge with a star tip and place a cherry on each.
Step 21: Decorate with chocolate curls piled in the center and press smaller shavings around the base sides.
Step 22: Refrigerate the cake for at least 4 hours or overnight to allow flavors to meld and syrup to soak in.
Step 23: Remove from refrigerator 30 minutes before serving. Slice and enjoy your Black Forest Cake with pride!

Tips & Variations

Use Dutch-processed cocoa for a richer chocolate flavor, but regular cocoa works well too.
Kirsch is traditional but optional; more cherry juice can be substituted if avoiding alcohol.
For easier chocolate curls, if curls break, simply use shavings instead—they still add beautiful texture.
Make sure to beat eggs and sugar long enough to trap air, which is key to a light sponge without baking powder.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it cool to maintain the whipped cream texture. Remove from fridge 30 minutes before serving for best flavor and softness. Leftover cake can be kept airtight and gently reheated slightly at room temperature if desired, but best served chilled.

How to Serve

A slice of cake being lifted from a round white plate on a white marbled surface. The cake has two thick, dark brown chocolate layers with a creamy white filling that contains dark cherry pieces in between. The outside of the cake is covered with smooth white frosting. On top of the cake, there are light yellow swirls of cream, each topped with a bright red cherry. Around the base of the cake, there are dark chocolate shavings spread unevenly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the chocolate sponge layers a day or two ahead. Wrap tightly in plastic wrap and store at room temperature. Assemble the cake closer to serving time for best freshness.

What if I don’t have kirsch?

Kirsch adds a subtle cherry aroma but is optional. You can simply use extra reserved cherry juice to soak the cherries and cake layers instead.