Description
This classic Black Forest Cake (Schwarzwälder Kirschtorte) features moist chocolate sponge layers soaked in cherry syrup, layered with whipped cream and sour cherries, and adorned with rich chocolate curls and maraschino cherries. A showstopper dessert that balances decadent chocolate and tart cherry flavors perfectly.
Ingredients
Scale
Chocolate Sponge Cake
- 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
Cherry Syrup and Filling
- 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
Whipped Cream and Decorations
- 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)
Instructions
- Prepare Oven and Cake Pans: Preheat the oven to 180°C / 350°F (160°C fan). Grease three 20cm (8”) cake pans with butter and line them with parchment or baking paper for easy removal.
- Sift Dry Ingredients: Sift together the Dutch processed cocoa powder and plain flour into a bowl and set aside.
- Beat Eggs: Using a stand mixer with a whisk attachment or a hand beater, beat the room temperature eggs at medium speed for 30 seconds.
- Incorporate Sugar and Vanilla: Gradually add caster sugar over 45 seconds while continuing to beat, then add the vanilla extract.
- Beat Until Voluminous: Continue beating on high speed (speed 8 if using stand mixer) for 7 minutes until the mixture triples in volume and becomes pale. This step is crucial for the cake’s rise since there is no baking powder.
- Fold in Dry Ingredients: Gently fold the sifted flour and cocoa mixture into the egg batter with a spatula just until combined. It’s fine if a few streaks remain; do not overmix to preserve air bubbles.
- Fold in Butter: Carefully fold in the melted cooled butter until fully incorporated and no flour is visible.
- Fill Cake Pans: Evenly divide the thin, pourable batter among the three prepared pans.
- Bake: Bake for 25 minutes, or until the cakes are springy to touch and a skewer inserted in the center comes out clean. Place racks properly in oven to ensure even baking.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Prepare Cherry Syrup: Drain the cherries, reserving the juice. Mix 1/4 cup (60ml) of the reserved juice with cornflour to form a slurry and set aside.
- Simmer Syrup: In a medium pot over medium-low heat, combine sugar and 1/3 cup of the reserved juice, stirring until sugar dissolves. Add the cornflour slurry, simmer for 1 minute until thickened slightly.
- Add Kirsch and Cherries: Remove from heat, stir in kirsch (if using), then pour syrup over drained cherries. Let cool completely allowing cherries to soak.
- Make Chocolate Curls: Melt chocolate in a microwave-safe bowl in three 20-second bursts, stirring between. Spread melted chocolate thinly on the back of a baking pan and refrigerate 3-4 minutes until just set.
- Scrape Curls: Hold a sharp edge tool at 45 degrees and scrape along the chocolate to form curls. If curls break or sag, adjust refrigeration time accordingly. If issues persist, create shavings instead.
- Refrigerate Curls: Place the curls carefully on a plate and refrigerate until ready to decorate.
- Whip Cream: Just before assembly, whip the heavy cream with icing sugar and vanilla until stiff peaks form (around 5 minutes on high speed). Chill until needed.
- Assemble Cake – First Layer: Place one cake layer upside down on a serving plate or turntable, and brush evenly with 1/4 cup cherry syrup.
- Spread Cream: Spread 1 cup of whipped cream over this layer, leaving a 1cm border.
- Add Cherries: Place half of the soaked cherries in a single layer over the cream, draining excess syrup but keeping cherries juicy.
- Repeat for Second Layer: Place the second cake layer on top, brush with 1/4 cup syrup, spread another cup of cream, and add remaining cherries.
- Top Layer: Place the final cake layer on top.
- Cover Cake with Cream: Spread the remaining cream over the top and sides. Reserve 1 1/2 cups cream for piping decorations.
- Pipe Decorations: Using a star-tipped nozzle, pipe cream dollops around the top edge. Place a maraschino cherry on each dollop.
- Decorate with Chocolate Curls: Pile large chocolate curls in a tent shape in the center and press smaller shavings onto the base sides of the cake using cold hands.
- Chill: Refrigerate the cake for at least 4 hours, preferably overnight, to allow flavors to meld and syrup to soak in.
- Serve: Remove from fridge 30 minutes before serving to soften cream slightly. Slice and serve with pride!
Notes
- Use Dutch processed cocoa powder for a richer chocolate flavor, but unsweetened regular cocoa can be substituted.
- Reserve cherry juice carefully to make the soaking syrup and for added moisture in the cake.
- Kirsch adds authentic cherry liqueur flavor but can be substituted with more cherry juice for a non-alcoholic version.
- Ensure eggs are at room temperature to help with beating volume.
- Do not shortcut the beating step; aeration is key since there is no baking powder.
- When folding ingredients, be gentle to maintain airiness in the batter.
- For chocolate curls, temperature control is critical. If curls break or sag, adjust refrigeration time accordingly.
- Chilling the assembled cake overnight improves flavor and texture significantly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Black Forest Cake, Schwarzwälder Kirschtorte, chocolate cake, cherry cake, whipped cream cake, German dessert
