Black Forest Cake Schwarzwaelder Kirschtorte
A spectacular German celebration cake layered with rich chocolate sponge, whipped cream, and tart morello cherries soaked in Kirsch cherry brandy. Decorated with chocolate shavings and whole cherries, this iconic cake is as beautiful as it is indulgent.
Layers of chocolate sponge, Kirsch-soaked cherries, and whipped cream in a stunning German cake.
Nutrition per serving
Ingredients
Sponge
Cream
Filling
Instructions
Bake the Chocolate Sponge
Beat eggs and 150 grams of sugar with an electric mixer for 8 minutes until very pale, thick, and tripled in volume. Sift flour and cocoa together and fold gently into the egg mixture in three additions being very careful not to deflate the batter. Pour into two greased and lined 22cm cake tins and bake at 180 degrees Celsius for 25 to 30 minutes.
Soak the Sponge Layers
Once the sponge layers have cooled completely on a wire rack, mix 4 tablespoons of the reserved cherry juice with the Kirsch. Use a pastry brush to generously soak the cut surfaces of each sponge layer with the Kirsch mixture which adds moisture and the authentic flavor of the original recipe.
Whip the Cream and Assemble
Whip the very cold heavy cream with 2 tablespoons of powdered sugar until it holds stiff peaks. Place the first sponge layer on a cake board and spread a thick layer of whipped cream over it. Scatter two thirds of the cherries over the cream, then place the second sponge layer on top and press gently.
Decorate and Chill
Cover the entire outside of the cake with the remaining whipped cream, smoothing the sides. Pipe rosettes of cream around the top edge of the cake and place a whole cherry on each rosette. Cover the sides and top generously with dark chocolate shavings. Refrigerate for at least 2 hours before serving.
Substitutions
Common mistakes
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