Schwarzwaelder Torte Black Forest Cake
Indulge in the decadence of Schwarzwaelder Torte, the classic Black Forest Cake that combines layers of fluffy chocolate sponge, rich whipped cream, and tart sour cherries. This iconic German dessert is infused with kirsch (cherry brandy) for a touch of sophistication and brushed with a cherry syrup that keeps every bite luscious and moist. Topped with a flurry of grated dark chocolate and adorned with fresh cherries, this stunning cake is as beautiful as it is delicious. Perfect for special occasions or whenever you're craving a blend of chocolate, cream, and cherry bliss, this recipe is surprisingly accessible with detailed steps to guide you through every part of the process. Serve it chilled for the ultimate indulgence! Keywords: Black Forest Cake recipe, traditional Schwarzwaelder Torte, German chocolate cake, kirsch cake dessert, chocolate cherry layer cake.
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Recipe Information
Ingredients
- 100 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 150 grams Granulated sugar
- 75 grams Unsalted butter (melted and cooled)
- 60 milliliters Kirsch (cherry brandy)
- 350 grams Canned or jarred sour cherries (drained, with syrup reserved)
- 500 milliliters Heavy cream (chilled)
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 100 grams Dark chocolate (shaved or grated)
- 12 pieces Fresh cherries (for decoration, optional)
Instructions
Preheat your oven to 180°C (350°F). Line the bottom of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides.
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 thick and pale, about 5 minutes.
Gently fold the sifted dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
Gradually fold in the melted butter until just combined.
Divide the batter equally between the prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, combine 100 ml of the reserved cherry syrup with the kirsch in a small saucepan. Bring to a simmer over low heat, then remove from heat and let cool.
Whip the chilled heavy cream, powdered sugar, and vanilla extract together in a large bowl until stiff peaks form. Keep refrigerated until needed.
Place one cake layer on a serving plate. Brush the top generously with the kirsch syrup.
Spread a layer of whipped cream over the cake, then evenly distribute half of the drained sour cherries on top.
Place the second cake layer on top and brush again with the kirsch syrup.
Frost the entire cake with the remaining whipped cream, smoothing it out with a spatula.
Press the grated or shaved chocolate against the sides of the cake to adhere. Sprinkle the top with more chocolate.
Decorate the top with fresh cherries if desired.
Refrigerate the cake for at least 2 hours before serving for best results. Slice and enjoy!
Nutrition Facts
Calories |
4804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.2 g | 396% | |
| Saturated Fat | 186.3 g | 932% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1477 mg | 492% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 426.5 g | 155% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 297.1 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 631 mg | 49% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2379 mg | 51% | |
*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.
