Schwarzwälder Kirschtorte (Black Forest Cake)
In short: Three layers of light chocolate sponge with kirsch, sour cherries and whipped cream, finished with chocolate shavings and cherries. It takes about 1 h 35 min in total and makes 12 servings.
- Prep
- 1 h
- Cook
- 35 min
- Resting
- 4 h
- Total
- 1 h 35 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 455 kcal
Black Forest cake is the most famous German cake abroad. A light chocolate sponge is soaked with cherry brandy, layered with tart cherries and plenty of softly whipped cream, then covered in dark chocolate shavings. The balance of bitter, sour and creamy is what makes it work. It takes time but no special skills, and it is best built a day ahead so the layers settle.
Instructions
- Heat the oven to 180°C (350°F) and line the base of a 23 cm (9 inch) springform pan with parchment. Whisk the eggs, sugar and salt in a bowl set over simmering water until warm to the touch and the sugar has dissolved.
- Beat the warm mixture with an electric mixer for 8 to 10 minutes until pale and tripled in volume, and a ribbon of batter lifted from the beaters holds on the surface for 3 seconds.
- Sift the flour, cocoa and cornstarch over the foam in three batches and fold gently. Mix a scoop of foam into the melted butter, then fold that back in.
- Scrape into the pan and bake for 30 to 35 minutes, until springy and a skewer comes out clean. Cool for 10 minutes, release the ring and cool completely on a rack.
- Drain the cherries, keeping the juice. Whisk 4 tablespoons of cold juice with the cornstarch. Boil 250 ml (1 cup) of the juice with the sugar, whisk in the cornstarch mixture and simmer 1 minute until thick and clear.
- Set aside 12 of the drained cherries for decoration and fold the rest into the thick juice. Stir in 2 tablespoons of kirsch and cool completely.
- Whip the cream with the powdered sugar and vanilla until it holds soft peaks. Slice the cooled sponge into three layers with a serrated knife and brush each cut side with the remaining kirsch mixed with a little cherry juice.
- Spread the bottom layer with a fifth of the cream, add half the cherries, then another thin layer of cream. Repeat with the second layer, then place the top layer on.
- Cover the top and sides with most of the remaining cream. Press chocolate shavings onto the sides and top, pipe 12 rosettes of cream and set a cherry on each. Chill at least 3 hours.
Tips
- No kirsch? Brush the layers with the reserved cherry juice and a drop of almond extract. The cake is still good, just less sharp.
- Sour cherries give the right sharpness. If you only have sweet cherries, add a squeeze of lemon juice to the filling, and build the cake the day before so it slices neatly.
Questions and answers
Does Black Forest cake have to contain alcohol?
Traditional versions use kirsch, a cherry brandy, for flavor. You can leave it out and soak the layers in cherry juice instead.
Can I make Black Forest cake ahead?
Yes. Assemble it up to 24 hours ahead and keep it covered in the fridge. The unfilled sponge layers freeze for 2 months.
Can I use fresh cherries?
Yes. Pit about 500 g (1 lb) of cherries and simmer them for 5 minutes with the juice and sugar. Taste first, and add lemon juice if they are very sweet.
How long does it take to make Schwarzwälder Kirschtorte (Black Forest Cake)?
About 1 h 35 min in total: 1 h of preparation and 35 min of cooking.
How many calories are in Schwarzwälder Kirschtorte (Black Forest Cake)?
About 455 kcal per serving, with 7 g of protein, 39 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 39 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sugar | 30 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
