Authentic Black Forest Cake (Schwarzwälder Kirschtorte)
Crafting the Schwarzwälder Kirschtorte: Germany’s Iconic Cherry Cake
Experience the exquisite taste of a classic café dessert right in your own kitchen with this Schwarzwälder Kirschtorte recipe! We’ll expertly slice a rich chocolate sponge cake into three delicate layers. Between each layer, we’ll generously spread luscious whipped cream and a vibrant cherry filling, creating a symphony of flavors and textures. The entire cake will be elegantly frosted with more whipped cream and then adorned with delicate chocolate shavings and fresh cherries for a stunning presentation. This beloved cherry cake has been a staple across Germany since the 1930s, earning its place as one of the nation’s most representative desserts. Feel free to use homemade raspberry or other berry fillings for a personal touch!
Chocolate Sponge Cake (Genoise Chocolat) Ingredients
- 7 eggs
- 220g sugar
- 165g cake flour
- 20g cocoa powder
- 50g milk
- 30g butter
- 2g baking powder
Finishing and Decoration Ingredients
- 150g heavy cream (whipped to 85% stiffness)
- 32g sugar
- A splash of rum (optional, for aroma)
- 250g heavy cream for frosting
- Dark chocolate, as needed for garnish
Cherry Filling
- Cherry juice
- Sugar
- Cornstarch or potato starch
- Pitted cherries (fresh or frozen)
- 150g heavy cream (whipped to 85% stiffness)
- 32g sugar
- A splash of rum (optional, for aroma)
- 250g heavy cream for frosting
- Dark chocolate, as needed for garnish
Cherry Filling
- Cherry juice
- Sugar
- Cornstarch or potato starch
- Pitted cherries (fresh or frozen)
Cooking Instructions
Step 1
Gently melt the milk and butter together in a small saucepan over a double boiler (bain-marie). Once liquid and warm, remove from heat and set aside.
Step 2
In a large bowl, whisk the eggs until lightly beaten. Gradually add the sugar in 2-3 additions, whipping continuously until the mixture turns pale yellow, becomes thick, and forms ribbons when the whisk is lifted. Using an electric mixer will make this process easier.
Step 3
Sift the cake flour and cocoa powder together over the egg mixture. Using a spatula, gently fold the dry ingredients into the batter using a cutting and folding motion. Be careful not to overmix; stop as soon as no streaks of flour are visible to maintain the airiness.
Step 4
Scoop out about one-third of the batter into a separate small bowl. Add the warmed milk and melted butter mixture to this smaller portion of batter and stir until well combined. Then, gently pour this enriched batter back into the main batter bowl and fold everything together until just combined and smooth. This step ensures the cake is moist.
Step 5
Prepare three 1-pound cake pans by lining them with parchment paper. Divide the batter evenly among the pans. Tap the pans firmly on the counter a few times to release any large air bubbles. Bake in a preheated oven at 175°C (350°F) for approximately 30 minutes, reducing the temperature to 170°C (340°F) shortly after starting. Check for doneness by inserting a skewer into the center; it should come out clean.
Step 6
Remove the baked cakes from the oven and let them cool completely on a wire rack. Once cooled, carefully slice each cake into three even layers using a serrated knife or a cake leveler. Lightly brush each layer with a simple syrup or a splash of kirsch (cherry brandy) for extra moisture.
Step 7
On the first cake layer, spread an even layer of the prepared cherry filling, followed by a generous amount of whipped cream. Repeat this process for the second layer. Place the final cake layer on top. Cover the entire cake with whipped cream and smooth the sides and top for a clean finish (frosting).
Step 8
Use a vegetable peeler or a knife to shave thin curls or shards of dark chocolate. Decorate the frosted cake by scattering the chocolate shavings over the top and sides. Garnish with fresh cherries or a dollop of cherry filling. (For convenience, you can also use chocolate crunch for decoration.)
