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
Scale
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.
