Description
This classic Schwarzwälder Kirschtorte, also known as Black Forest Cake, is a luscious German dessert featuring rich chocolate cake layers soaked with kirsch-infused cherry syrup, filled and topped with fluffy whipped cream and tart sour cherries. Perfect for celebratory occasions and chocolate cherry lovers, this recipe combines moist cocoa sponge with authentic cherry kirsch flavor and a creamy texture for a sublime indulgence.
Ingredients
Chocolate Cake
- 100 grams all purpose flour
- 50 grams corn starch
- 60 grams cocoa powder (natural or dutch processed)
- 1 tsp baking powder
- 3 large eggs (room temperature)
- 200 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 100 milliliters neutral oil
- 250 milliliters milk (room temperature)
Cherry Filling and Soaking Syrup
- 1 jar sour cherries (24 oz or 680 grams, not strained)
- 50 milliliters kirsch (cherry brandy)
Whipped Cream Filling
- 600 milliliters heavy cream (cold)
- 30 grams vanilla pudding mix
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and position an oven rack in the middle for even baking.
- Prepare Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and corn starch in a medium bowl to ensure a smooth and even batter.
- Whip Eggs and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, granulated sugar, vanilla extract, espresso powder, and salt. Whisk on high speed for 3 minutes until the mixture becomes light and fluffy.
- Add Oil and Milk: Stir together the oil and milk in a large measuring cup. With the mixer on medium-low, slowly stream this liquid mixture into the whipped eggs to combine without deflating the batter.
- Incorporate Dry Ingredients: Stop the mixer, add the sifted dry ingredients, then mix on medium-low until just combined, careful not to overmix.
- Prepare the Cake Pan: Generously spray a 9-inch cake pan or springform pan with baking spray that contains flour or line the bottom with parchment paper for easy removal.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25 minutes. Rotate the cake 180 degrees for even baking and continue for another 20 minutes. Bake until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from oven and let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen, then remove the cake from the pan and cool completely on a wire rack. Once cooled, wrap tightly with plastic wrap and refrigerate.
- Make the Whipped Cream Filling: In a chilled bowl of a stand mixer, add cold heavy cream and sprinkle the vanilla pudding mix over it. Whip on medium-high speed until stiff peaks form. Keep refrigerated until assembly.
- Prepare Cherry Mixture and Syrup: Strain the jar of sour cherries, reserving the liquid separately. In a bowl, combine the cherries with cherry jam if desired. Mix 50 milliliters of kirsch with 50 milliliters of reserved cherry liquid in a measuring cup to create the soaking syrup.
- Slice the Cake: Using a long serrated knife, slice the cake horizontally into two equal layers.
- Soak Cake Layers: Place the bottom cake layer face up on a plate or cake stand. Brush 50 milliliters of the cherry-kirsch syrup mixture evenly over the cake surface. Brush the remaining syrup on the cut side of the second cake layer.
- Assemble First Layer: Spread half of the whipped cream over the soaked bottom cake layer, making sure to reach the edges evenly. Spoon two-thirds of the cherry mixture on top of the cream layer.
- Assemble Second Layer: Place the second cake layer, syrup side down, on top of the cherries and whipped cream. Spread the remaining whipped cream evenly over the top layer.
- Top with Cherries: Spoon the remaining cherries onto the center of the top whipped cream layer, creating a beautiful cherry topping.
- Chill and Serve: You can slice and serve immediately or refrigerate the assembled cake for a couple of hours to let the flavors meld and the cake set perfectly before serving.
Notes
- Use room temperature eggs and milk for better batter incorporation.
- Ensure the heavy cream is cold to achieve stable whipped cream.
- Kirsch is traditional for this cake, but you can substitute with another cherry liqueur or cherry juice if unavailable.
- Rotating the cake halfway through baking ensures even cooking.
- Chilling the cake after baking and after assembly improves texture and flavor melding.
- Use high-quality cocoa powder for the best chocolate flavor balance.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
