If you adore rich, indulgent desserts that truly make an occasion feel special, then this Black Forest Cake (Schwarzwälder Kirschtorte) Recipe is exactly what your sweet tooth has been waiting for. Combining moist chocolate sponge, luscious whipped cream, and tangy cherries soaked in kirsch, this classic German delicacy never fails to light up taste buds and bring smiles to any gathering. Every slice promises layers of flavor and texture that melt beautifully together, making it a timeless showstopper you’ll want to share again and again.
Ingredients You’ll Need
This Black Forest Cake (Schwarzwälder Kirschtorte) Recipe comes alive with a handful of straightforward yet essential ingredients, each playing a crucial role. From the rich cocoa powder that deepens the chocolate flavor to the bright morello cherries that add a perfect tart contrast, every component matters in building that classic harmony.
- 6 large eggs (room temperature): Provide structure and richness to the chocolate sponge for a tender crumb.
- 1 tsp vanilla extract: Enhances all the other flavors with its warm, fragrant notes.
- 1 1/4 cup caster sugar: Sweetens and helps achieve a light and airy texture in the cake.
- 1/2 cup Dutch-processed cocoa powder: Adds deep chocolate intensity with a smooth, mellow taste.
- 2/3 cup plain flour: The base that holds the cake together without weighing it down.
- 150g unsalted butter (melted and cooled): Brings moisture and a silky richness to every bite.
- 670g pitted morello cherries in syrup: The star ingredient that gives the cake its distinctive bright and tart juice.
- 1/3 cup kirsch (cherry liqueur – optional): Infuses the cake with authentic flavor and a subtle boozy kick.
- 1/2 cup caster sugar (for cherry syrup): Balances the natural sourness of the cherries in the filling.
- 4 tsp cornflour (cornstarch): Thickens the cherry filling to the perfect consistency.
- 4 cups heavy cream: Whipped into fluffy clouds that contrast luscious chocolate and juicy cherry layers.
- 2 tsp vanilla: Adds depth and a sweet aroma to the cream.
- 1/3 cup soft icing sugar: Lightly sweetens the whipped cream without overpowering it.
- 100g dark or bittersweet chocolate: Shaved on top for that elegant finishing touch of bittersweet crunch.
- 12 maraschino or fresh cherries: For delightfully festive decoration.
How to Make Black Forest Cake (Schwarzwälder Kirschtorte) Recipe
Step 1: Prepare the Chocolate Sponge
First things first, this stunning cake starts with a velvety chocolate sponge that’s light yet deeply chocolaty. Whisk your eggs and caster sugar until the mixture triples in volume and becomes pale and fluffy. This aeration is key to getting that airy texture without using any baking powder. Next, gently fold in the sifted cocoa powder and plain flour to maintain all the lovely loft you just whipped up. Finally, stir in the melted butter carefully so the batter holds its lightness. Pour it evenly into prepared cake tins and bake until springy to the touch – the smell alone will have your kitchen buzzing with anticipation.
Step 2: Prepare the Cherry Filling
This part fills your cake with its unmistakeable cherry charm. Drain the morello cherries, reserving their syrup. Combine the syrup with caster sugar and cornflour in a saucepan, cooking it gently until thickened into a luscious, glossy filling. Stir in the cherries and kirsch if using, then let the mixture cool completely. This step ensures your cherry layer has that perfect balance of tartness and body, which cuts through the richness of the cream and chocolate.
Step 3: Whip the Cream
Whipping the heavy cream with vanilla and icing sugar is a joyful task that gives the cake its soft, cloud-like layers. Whip until soft peaks form, making sure not to overwhip or it will become grainy. This lightly sweetened cream balances all the intense flavors and adds that luscious smoothness every Black Forest Cake needs.
Step 4: Assemble the Cake
Once your sponge has cooled, it’s time to assemble the masterpiece. Slice each cake layer horizontally to create thin, even discs—this makes for more delightfully layered bites. Brush each layer generously with reserved cherry syrup or kirsch to keep things moist and flavorful. Spread whipped cream over the first layer, then dollop on some cherry filling. Repeat with remaining layers, finishing with a thick crown of whipped cream on top. It’s like building a delicious tower of happiness.
Step 5: Decorate and Chill
Now the fun part: decorating your Black Forest Cake (Schwarzwälder Kirschtorte) Recipe. Use chocolate shavings to cover the sides or scatter them on top, then crown the cake with those bright maraschino or fresh cherries. This final flourish makes your cake look as good as it tastes. Chill it for a few hours to let all the flavors meld smoothly—patience here rewards you with a beautifully firm yet tender slice.
How to Serve Black Forest Cake (Schwarzwälder Kirschtorte) Recipe
Garnishes
Serving this cake with a few simple garnishes will elevate its charm to the next level. A dusting of cocoa powder on the plate or a few fresh mint leaves can brighten the presentation beautifully. Always add a cherry on top of each slice for that picturesque, classic look that delights eyes and appetites alike.
Side Dishes
While the Black Forest Cake is a showstopper on its own, pairing it with a scoop of vanilla bean ice cream or a dollop of lightly sweetened mascarpone cream really brings out the creaminess and balances the cherry’s tang. A bold espresso or a glass of dessert wine can also complement the rich chocolate and liqueur notes wonderfully.
Creative Ways to Present
Interest your guests by serving this cake as mini individual tarts or layered parfaits in glass jars. You could also try layering cake crumbs, cherry compote, and whipped cream in a trifle bowl for a fun twist. This Black Forest Cake (Schwarzwälder Kirschtorte) Recipe is versatile enough to inspire your own creative presentation ideas!
Make Ahead and Storage
Storing Leftovers
Once assembled, keep your Black Forest Cake refrigerated, covered lightly to prevent it from absorbing fridge odors. It stays fresh and delicious for up to 3 days, though it’s unlikely to last that long once everyone digs in!
Freezing
If you want to freeze the cake, it’s best to freeze the unfrosted sponge layers individually, wrapped tightly in plastic wrap. You can also freeze assembled cake slices for up to a month, though the texture may soften slightly. Defrost slowly in the fridge to retain freshness.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. Instead, allow frozen slices to thaw fully in the fridge before serving for the best texture and flavor.
FAQs
What can I substitute for kirsch in this Black Forest Cake (Schwarzwälder Kirschtorte) Recipe?
If you prefer to skip the alcohol, you can replace kirsch with extra cherry syrup or a cherry juice concentrate. While the flavor won’t be identical, it will still lend lovely cherry sweetness and moisture.
Can I use fresh cherries instead of jarred morello cherries?
Yes! When fresh cherries are in season, you can pit and cook them with sugar and a bit of water to make a syrupy filling. Just make sure to adjust sugar levels to keep that classic tart-sweet balance.
Is it possible to make this cake dairy-free?
With some ingredient swaps like coconut cream for heavy cream and dairy-free butter, you can make a great dairy-free version. The texture might be slightly different but still delicious!
How do I get neat layers when slicing the cake?
Use a long serrated knife and cut with a gentle sawing motion. Chill the cake well before slicing; this firms it up and makes clean layering easier.
Can I prepare this cake a day in advance?
Absolutely, in fact, letting the cake rest overnight allows all the flavors to blend beautifully. Just remember to cover it and keep it refrigerated until serving.
Final Thoughts
There is something truly special about creating a Black Forest Cake (Schwarzwälder Kirschtorte) Recipe from scratch, and sharing it with family or friends makes it even sweeter. The marriage of rich chocolate, tangy cherries, and airy cream is a celebration on a plate, guaranteed to leave everyone asking for seconds. If you’re searching for a dessert that blends tradition, flavor, and a little bit of magic, this recipe will quickly become one of your favorites.
Print
Black Forest Cake (Schwarzwälder Kirschtorte) Recipe
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 40 minutes plus chilling time
- Yield: 12 to 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
A classic German Black Forest Cake (Schwarzwälder Kirschtorte) featuring rich chocolate sponge layers, tart morello cherries soaked in kirsch, and fluffy whipped cream. This decadent dessert combines moist cocoa cake rounds with a cherry filling and topped with chocolate shavings and maraschino cherries, perfect for special occasions or celebrations.
Ingredients
Cake Sponge
- 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 Filling
- 670g / 23.5 oz pitted morello cherries in syrup (sour cherries, drained, juice reserved)
- 1/3 cup kirsch or cherry liqueur (optional – substitute with reserved cherry juice)
- 1/2 cup caster sugar (superfine sugar)
- 4 tsp cornflour / cornstarch
Whipped Cream
- 4 cups / 1 litre thickened / heavy cream
- 2 tsp vanilla extract
- 1/3 cup soft icing sugar / powdered sugar (not pure icing sugar)
Decoration
- 100g / 3.5 oz dark chocolate / bittersweet chocolate
- 12 maraschino or fresh cherries (for decorating top of cake)
Instructions
- Prepare the sponge batter: Preheat your oven to 180°C (350°F). In a large bowl, whisk the eggs with vanilla extract and caster sugar until light, fluffy, and tripled in volume. Gently sift together the cocoa powder and plain flour, and fold carefully into the egg mixture to maintain the aeration. Gradually fold in the melted cooled butter ensuring not to deflate the batter.
- Bake the cake layers: Divide the batter evenly into two 20 cm (8 inch) round cake pans lined with parchment. Bake for about 25-30 minutes or until a skewer inserted comes out clean. Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the cherry filling: In a saucepan, combine the drained morello cherries, caster sugar, and kirsch (or reserved cherry juice). Bring to a gentle simmer. Mix the cornflour with a little cold water to make a smooth slurry and stir it into the cherry mixture. Cook until thickened, then remove from heat and allow to cool completely.
- Whip the cream: In a chilled bowl, beat the heavy cream with vanilla and icing sugar until stiff peaks form. Be careful not to overwhip.
- Assemble the cake: Slice each cake horizontally to create four even layers in total. Place the first layer on your serving plate, spread a layer of whipped cream, then spoon over some cherry filling. Repeat with remaining layers, ending with a layer of cream on top and sides. Grate the dark chocolate over the top and decorate with maraschino or fresh cherries. Chill the cake for at least 2 hours before serving to allow flavors to meld.
Notes
- Note 1: Dutch processed cocoa powder gives a richer, smoother flavor but regular unsweetened cocoa powder can be used.
- Note 2: Reserve the cherry syrup juice for soaking and flavoring components.
- Note 3: Kirsch is a cherry brandy traditionally used in Black Forest cake for authentic flavor; it can be omitted or replaced with cherry juice.
- Note 4: Use chilled heavy cream for better whipping results.
- Note 5: Australian soft icing sugar differs slightly from pure icing sugar but can be substituted depending on availability.
- Note 7: Room temperature eggs ensure better volume when whisking.
