Name: Black Forest Cake (Schwarzwälder Kirschtorte) Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 5 h 30 min
Cuisine: German
Ingredients: 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; 670g / 23.5 oz pitted morello cherries in syrup (sour cherries, drained, juice reserved); 1/3 cup kirsch or cherry liqueur (optional, can substitute with more reserved cherry juice); 1/2 cup caster sugar (superfine sugar); 4 tsp cornflour / cornstarch; 4 cups / 1 litre thickened / heavy cream; 2 tsp vanilla extract; 1/3 cup soft icing sugar / powdered sugar (not pure icing sugar); 100g / 3.5 oz dark chocolate (bittersweet chocolate); 12 maraschino or fresh cherries (for decorating top of cake)

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Introduction

Black Forest Cake, or Schwarzwälder Kirschtorte, is a classic German dessert combining rich chocolate sponge, luscious cherries, and fluffy whipped cream. Its layers of moist cake soaked in cherry syrup create a perfect balance of flavors that’s sure to impress family and friends.

The image shows a close-up of a three-layer cake on a white plate, placed on a white marbled surface. The bottom and middle layers are dark chocolate cake, each separated by a thick layer of white cream with pieces of dark red cherries embedded. The entire cake is covered in smooth white cream frosting. The top of the cake is decorated with several swirls of light cream, each topped with a bright red cherry. Dark chocolate shavings decorate the base of the cake and some are scattered on the white marbled surface nearby. A slice is being lifted, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
670g (23.5 oz) pitted morello cherries in syrup, drained (reserve juice)
1/3 cup kirsch or cherry liqueur (optional, can substitute with reserved cherry juice)
1/2 cup caster sugar (superfine sugar)
4 tsp cornflour (cornstarch)
4 cups (1 litre) thickened or heavy cream
2 tsp vanilla
1/3 cup soft icing sugar (powdered sugar)
100g (3.5 oz) dark or bittersweet chocolate
12 maraschino or fresh cherries for decorating

Instructions

Step 1: Preheat the oven to 180°C (350°F) or 160°C (320°F) fan. Grease three 20cm (8”) cake pans with butter and line them with parchment paper.
Step 2: Sift the cocoa powder and plain flour together into a bowl and set aside.
Step 3: Beat the eggs for 30 seconds on medium speed using a stand mixer or hand beater.
Step 4: Slowly add the caster sugar over 45 seconds while beating, then add the vanilla extract.
Step 5: Continue beating for 7 more minutes on high speed until the mixture triples in volume and turns pale.
Step 6: Gently fold the sifted cocoa and flour mixture into the batter with a spatula, leaving some streaks if needed to keep air bubbles.
Step 7: Fold in the melted butter carefully until just combined. Avoid overmixing.
Step 8: Pour the batter evenly into the prepared cake pans. The batter will be thin and pourable.
Step 9: Bake the cakes for 25 minutes until springy and a skewer comes out clean. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
Step 10: Drain cherries well, reserving the syrup. Mix 1/4 cup of reserved cherry juice with cornflour to make a slurry and set aside.
Step 11: In a pot over medium-low heat, combine sugar and 1/3 cup reserved juice. Bring to a simmer to dissolve sugar.
Step 12: Stir in the cornflour slurry and simmer for 1 minute until thickened. Remove from heat and stir in kirsch or additional cherry juice.
Step 13: Pour the syrup over the drained cherries and let cool completely.
Step 14: For chocolate curls, melt chocolate gently in short bursts in the microwave, stirring between. Spread thinly on the back of a baking pan and chill 3-4 minutes until just set.
Step 15: Scrape curls with a sharp edge held at 45 degrees, scraping away from you. Refrigerate curls until use.
Step 16: Whip cream with icing sugar and vanilla in a large bowl until stiff peaks form. Chill until needed.
Step 17: To assemble, place one cake layer upside down on a serving platter and brush with 1/4 cup cherry syrup.
Step 18: Spread 1 cup whipped cream over the cake, leaving a 1cm border, then evenly layer half the cherries.
Step 19: Repeat with the second cake layer—brush with syrup, spread cream, and add remaining cherries. Place the final cake layer on top.
Step 20: Cover the entire cake with remaining whipped cream. Use some cream to pipe dollops around the top edge and top each with a cherry.
Step 21: Decorate the center with large chocolate curls and press smaller shavings around the cake base.
Step 22: Refrigerate the cake for at least 4 hours, preferably overnight, to let flavors meld.
Step 23: Remove from fridge 30 minutes before serving to soften cream slightly. Slice and enjoy!

Tips & Variations

Use kirsch cherry liqueur for authentic flavor, but more cherry juice works well as a non-alcoholic substitute.
Chocolate curls can be replaced with shavings if you have trouble scraping curls.
Make sure to beat eggs thoroughly for the sponge’s lift, as no baking powder is used.
For a dairy-free version, substitute cream with coconut cream and check labels on chocolate.

Storage

Store the Black Forest Cake covered in the refrigerator for up to 3 days. The whipped cream and cherry syrup keep the cake moist and flavorful. Before serving, let it sit at room temperature for 30 minutes for the best texture. Avoid freezing as the cream may lose its texture.

How to Serve

A round cake shown in a close-up view with one slice being lifted, revealing two thick, dark chocolate cake layers separated by white cream with chunks of red cherries. The outside of the cake is covered in smooth white cream, decorated at the bottom edge with dark chocolate shavings. The top has several tall swirls of white cream, each topped with a bright red cherry. The cake sits on a white plate on a white marbled surface, with some chocolate shavings scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the chocolate sponge layers can be baked a day or two in advance. Wrap them tightly in plastic wrap and store in an airtight container at room temperature or in the fridge.

What if I don’t have kirsch or cherry liqueur?

You can omit the kirsch and use extra reserved cherry juice for soaking the cake layers and cherries. This keeps all the cherry flavor without alcohol.