Description
This classic Black Forest Cake (Schwarzwälder Kirschtorte) features rich chocolate sponge layers soaked in cherry syrup, filled and topped with luscious whipped cream and juicy sour cherries, decorated with dark chocolate curls and maraschino cherries. A timeless German dessert perfect for special occasions.
Ingredients
Scale
Chocolate Sponge Cake
- 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
Cherry Filling and Syrup
- 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
Whipped Cream
- 4 cups / 1 litre thickened / heavy cream
- 2 tsp vanilla extract
- 1/3 cup soft icing sugar / powdered sugar (not pure icing sugar)
Decoration
- 100g / 3.5 oz dark chocolate / bittersweet chocolate
- 12 maraschino or fresh cherries for topping
Instructions
- Preheat Oven and Prepare Pans: Preheat oven to 180°C / 350°F (160°C fan). Grease three 20cm (8”) round cake pans with butter and line with parchment paper.
- Sift Dry Ingredients: Sift together cocoa powder and plain flour into a bowl and set aside.
- Beat Eggs: Using a stand mixer fitted with a whisk attachment or hand beater, beat eggs on medium-high speed (speed 6) for 30 seconds.
- Add Sugar and Vanilla: Slowly pour in 1 1/4 cup caster sugar over 45 seconds while beating continues, then add vanilla extract.
- Whip Egg Mixture: Continue beating on high speed (speed 8) for 7 minutes until the mixture triples in volume and is pale and fluffy. Do not shorten this step as it provides the rise for the cake.
- Fold Dry Ingredients: Gently fold the sifted flour and cocoa powder mixture into the egg batter using a spatula until just combined; it’s okay if a few streaks remain.
- Fold in Butter: Carefully fold in the melted and cooled butter until incorporated but avoid overmixing.
- Divide Batter and Bake: Pour batter evenly into the prepared pans. Bake for 25 minutes, or until cakes are springy to touch and a skewer comes out clean.
- Cool Cakes: Cool cakes in pans for 10 minutes, then turn out onto racks to cool completely.
- Prepare Cherry Syrup: Drain cherries, reserving the juice. Mix 1/4 cup (60ml) reserved juice with cornflour to make a slurry.
- Cook Syrup: In a medium pot over medium-low heat, combine remaining reserved juice and 1/2 cup sugar. Bring to a gentle simmer, then stir in cornflour slurry and cook for 1 minute until syrup thickens.
- Add Kirsch and Chill: Remove from heat, stir in kirsch or extra cherry juice, pour over drained cherries, and let cool completely.
- Make Chocolate Curls: Gently melt chocolate in the microwave in short bursts, spread thinly on the back of a baking pan, refrigerate until just set, then scrape with a sharp edge to create curls. Refrigerate curls until needed.
- Whip Cream: Just before assembling, whip the heavy cream with icing sugar and vanilla until stiff peaks form; chill until use.
- Assemble Cake – Layer 1: Place one cake layer upside down on a serving plate. Brush with 1/4 cup cherry syrup. Spread 1 cup whipped cream, leaving a small border. Top with half the cherries (drained but juicy).
- Layer 2 and 3: Add second cake layer, brush with 1/4 cup syrup, spread with 1 cup cream, top with remaining cherries. Add third cake layer on top.
- Finish with Cream and Decoration: Spread remaining whipped cream over top and sides. Pipe decorative dollops with the reserved cream around the top edge and place a maraschino cherry on each.
- Add Chocolate and Chill: Pile chocolate curls in a tent shape atop the cake and press smaller curls around the base sides. Refrigerate cake for at least 4 hours or overnight to develop flavor and soak syrup fully.
- Serve: Remove from fridge 30 minutes before serving to soften cream slightly. Slice and enjoy.
Notes
- Use Dutch-processed cocoa if possible for richer chocolate flavor; regular unsweetened cocoa can be substituted.
- Reserve cherry juice carefully to make the soaking syrup, adding moisture and flavor to the cake.
- Kirsch (cherry brandy) is traditional but optional; extra cherry juice can be used instead.
- Use thickened or heavy cream for best whipping results and stable cream layers.
- Not pure icing sugar is preferred for gentle sweetness without graininess.
- Do not shorten egg whipping time; this aerates the batter and allows the cake to rise well without baking powder.
- Cooling cakes before assembly prevents melting the whipped cream.
- If chocolate curls are difficult, use shavings instead—still beautiful and delicious.
- Allow the cake to rest for several hours or overnight to fully absorb the cherry syrup and meld flavors for best taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Black Forest Cake, Schwarzwälder Kirschtorte, chocolate cake, cherry cake, German dessert, whipped cream cake, kirsch cake
