Authentic Black Forest Cake
Serves 12
30 mins prep
45 mins cook
60 mins Cooling Time
135 mins total
Black forest cake is THE most iconic German cake made from layers of chocolate sponge cake, Kirschwasser-infused cherries, and a simple vanilla whipped cream frosting. Schwarzwälder Kirschtorte is also the REAL German chocolate cake (unlike the American cake with pecans and coconut). This authentic version that I grew up with in Germany is not too sweet, and I love that you can use frozen, jarred, or fresh cherries for it! Some other classic German cakes you need to try are German marble cake, a classic German strawberry cake, and German cheesecake baked in jars.
Featured in 'German Home Kitchen'.
Chocolate Sponge Cake
Cherry Filling
Whipped Cream Frosting
Other
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Chocolate Sponge Cake
Preheat oven to 350° F / 180° C (NOT convection).
Cut the chocolate into small chunks (if not using chocolate chips) and heat in the microwave with the butter for 30 second increments, stirring in between until melted. Allow to cool down for a bit.
oz bittersweet chocolate
oz butter
Separate the eggs and beat egg whites with a pinch of salt until stiff. Beat egg yolks with the sugar until foamy.
eggs
oz sugar
Whisk the cooled down, melted chocolate in with the egg yolk sugar mixture.
Mix together flour, cornstarch and baking powder and sift over the chocolate-yolk mixture.
oz flour
oz cornstarch
oz baking powder
Add beaten egg whites on top and carefully fold into the batter using a whisk or rubber spatula until just combined.
Prep a springform by rubbing on butter and placing parchment on the bottom. Clip the ring around, then dust the sides with flour. If you don't have a springform, butter a 10 inch cake pan and cut out a parchment paper circle to fit the bottom, then dust the sides with flour.
Fill batter into the spring form.
Bake for 40 to 45 minutes (internal temperature taken in the middle should read 200° F or 94° C). Remove from the oven and cover with a clean linen towel (to prevent it from drying out) and allow to cool for 5 minutes before removing from the pan. Place onto a wire rack, cover with your towel and allow to cool completely.
Cut cake into 3 even layers using a large serrated knife.
Cherry Filling
Reserving the cherry liquid and pouring it into a small pot, drain the cherries (if using jarred or canned). If using frozen or fresh cherries, supplement with cherry juice.
oz cherries
fl oz cherry juice
Put some of the cherry juice into a cup and whisk together with the cornstarch and sugar, then add back to the juice and bring to a boil. Stir in the cherries, then let cool for a bit. Add in the Kirschwasser.
oz cornstarch
oz sugar
fl oz Kirschwasser
Brush the three layers of cake with Kirschwasser, then layer half of the cherries on two of those layers and allow to cool and jell up. If desired, reserve some of the cherries if using to decorate the top as well (like I did).
fl oz Kirschwasser
Whipped Cream Frosting
In a large bowl, add together heavy whipping cream, powdered sugar and vanilla and using an electric mixer, whip until stiff.
fl oz heavy whipping cream
oz powdered sugar
tsp vanilla extract
Frost & Assemble
Place one of the cherry-covered layers onto a cake platter, then add one fourth of the whipped cream and distribute over the cherries. Repeat with second layer. Finish by layering the last cake on top, then frost the top and outside of the cake with the whipped cream frosting.
Decorate with shaved chocolate, chocolate sprinkles or chocolate flakes, more whipped cream and cherries (if desired).
cherries
shaved chocolate
