Black Forest Cherry Cake, also known as Schwarzwälder Kirschtorte in German, is a classic and popular dessert originating from the Black Forest region in Germany. It is a layered chocolate sponge cake filled with whipped cream and cherries, and traditionally soaked with Kirschwasser (a clear cherry brandy). Here’s a traditional recipe to make this delicious cake:
Ingredients
For the Cake
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
For the Filling and Topping
- 2 cups (480ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1 jar (24 oz or 680g) sour cherries, drained (reserve the juice)
- 1/4 cup (60ml) Kirschwasser (cherry brandy)
- 1/4 cup (50g) granulated sugar
- Chocolate shavings or curls, for decoration
Instructions
Preparing the Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch (23cm) round cake pans with parchment paper.
- Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate large bowl, beat the eggs and sugar together until pale and fluffy. Add the buttermilk, vegetable oil, and vanilla extract. Mix well.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Preparing the Filling and Topping
- Cherries: In a small saucepan, combine the reserved cherry juice, Kirschwasser, and granulated sugar. Bring to a boil, then reduce heat and simmer until slightly thickened, about 10 minutes. Remove from heat and let cool.
- Whipped Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembling the Cake
- Layering: Once the cakes are completely cool, slice each cake in half horizontally to create four layers.
- First Layer: Place one layer of cake on a serving plate. Brush generously with the Kirschwasser syrup. Spread a layer of whipped cream on top, followed by a layer of cherries.
- Repeat: Repeat with the remaining layers, brushing each with syrup, then adding whipped cream and cherries.
- Top and Sides: Cover the top and sides of the cake with the remaining whipped cream.
- Decorate: Garnish the cake with chocolate shavings or curls. You can also add a few cherries on top for decoration.
- Chill: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Enjoy your homemade Black Forest Cherry Cake!
