Description
Black Forest Cake (Schwarzwälder Kirschtorte) is a classic German dessert featuring layers of moist chocolate sponge cake, whipped cream, and cherry filling. It’s finished with chocolate shavings and cherries for a beautiful and decadent presentation—perfect for celebrations or special occasions.
Ingredients
For the Chocolate Sponge Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tsp vinegar)
- ½ cup (120ml) vegetable oil
- 3 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot brewed coffee or hot water
For the Cherry Filling:
- 1 jar (680g) pitted sour cherries, drained
- ½ cup (100g) granulated sugar
- 2 tbsp cornstarch
- 2 tbsp cold water (for slurry)
- 2 tbsp Kirsch (cherry brandy, optional)
For the Whipped Cream Frosting:
- 3 cups (720ml) cold heavy whipping cream (36% fat)
- ¾ cup (90g) powdered sugar, sifted
- 2 tsp vanilla extract
For Garnish:
- ½ cup chocolate shavings or curls
- Fresh or maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
- Make the cake batter: In a large bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, oil, eggs, and vanilla. Mix wet into dry ingredients, then slowly add hot coffee or water. Batter will be thin.
- Divide and bake: Pour batter evenly into prepared pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the cherry filling: In a saucepan, heat drained cherries and sugar over medium heat until juicy, about 5–7 minutes. Mix cornstarch and cold water into a slurry, then stir it into cherries. Cook until thickened, 2–3 minutes. Stir in Kirsch (optional). Let cool.
- Make the whipped cream: Chill a mixing bowl and beaters. Whip cream until thickened, then add powdered sugar and vanilla. Whip to stiff peaks. Refrigerate until ready to use.
- Assemble the cake: Level cake layers if needed. Place one layer on a serving plate. Brush with cherry syrup, spread whipped cream, and spoon on cherry filling. Repeat with second layer. Add final layer and cover cake with remaining whipped cream.
- Decorate: Press chocolate shavings onto sides and top. Pipe whipped cream swirls if desired and top with cherries. Chill at least 1 hour before serving.
Notes
- To make ahead, bake cake layers and prepare cherry filling 1 day in advance. Assemble and frost on the day of serving.
- Use a vegetable peeler on a room-temperature chocolate bar for easy chocolate shavings.
- Substitute hot water for coffee if you prefer less bitterness.
- To make it alcohol-free, skip Kirsch and use extra cherry syrup or juice.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520
- Sugar: 38g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
