Black Forest Cherry Cake Schwarzwlder Kirchtorte
Indulge in the timeless decadence of Black Forest Cherry Cake, or Schwarzwälder Kirschtorte, a classic German dessert that combines layers of moist chocolate sponge, luscious whipped cream, and juicy sour cherries. Flavored with a generous splash of kirsch (cherry brandy) for a delightful boozy twist, this elegant cake is topped with dark chocolate shavings and fresh cherries for a show-stopping finish. Perfect for celebrations or special occasions, this authentic recipe captures the rich flavors and textures that make this dessert world-famous. Easy to follow and irresistibly delicious, it’s a must-bake for chocolate and cherry lovers alike!
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Recipe Information
Ingredients
- 100 grams All-purpose flour
- 45 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 150 grams Granulated sugar
- 75 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 400 grams Canned sour cherries
- 60 milliliters Kirsch (cherry brandy)
- 500 milliliters Cold heavy whipping cream
- 50 grams Powdered sugar
- 100 grams Dark chocolate
- 12 pieces Cherries (fresh or maraschino, for garnish)
Instructions
Preheat the oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale, thick, and tripled in volume (about 5-7 minutes).
Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
Melt the butter and let it cool slightly. Add the melted butter and vanilla extract to the batter, folding gently to combine.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven, cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, drain the canned sour cherries and reserve the juice. Combine the juice with the kirsch.
In a large bowl, whip the cold heavy cream with powdered sugar until stiff peaks form. Keep refrigerated until ready to use.
Using a vegetable peeler, shave the dark chocolate into curls and set aside for decoration.
Once the cakes are completely cool, level the tops if necessary. Using a pastry brush, soak each cake layer generously with the kirsch-cherry juice mixture.
Place one cake layer on a serving plate. Spread a layer of whipped cream on top, then add a layer of sour cherries. Spread another thin layer of whipped cream over the cherries.
Top with the second cake layer. Spread whipped cream evenly over the entire cake, smoothing the sides and top.
Press the chocolate curls gently into the sides of the cake. Pipe rosettes of whipped cream on the top and garnish each rosette with a cherry.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 23.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
