Classic Black Forest Cake

Tammy Smith

Black Forest Cake — known in German as Schwarzwälder Kirschtorte — layers chocolate sponge with whipped cream and tart cherries, traditionally finished with a splash of kirsch. The contrast between the rich chocolate, light cream, and sour cherries is what makes this German classic so enduring. Budget around 2 to 2.5 hours to bake, cool, and assemble.

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Prep Time 45

Cook Time 1

Total Time 1 45

Course Dessert

Cuisine Other European

Servings slices

Calories 573 kcal

Equipment

10-inch round cake pans
Mixing Bowls
Electric Mixer
Spatula
Cake leveler (optional)
Piping bag

Ingredients

For the Cake:

1 ¾ cups all-purpose flour
1 ¾ cups sugar
¾ cup unsweetened cocoa powder preferably Dutch-processed
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs room temperature
1 cup whole milk room temperature
½ cup vegetable oil or canola oil
2 teaspoons vanilla extract
1 cup boiling water

For the Cherry Filling:

1 pound fresh or jarred sour cherries preferably Morello
½ cup sugar
¼ cup kirsch cherry brandy, optional

For the Whipped Cream:

2 cups heavy cream chilled
¼ cup powdered sugar or more to taste
1 teaspoon vanilla extract

For the Garnish:

½ cup dark chocolate shavings
12 pieces cherries for topping

Instructions

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour three 10-inch round cake pans.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well blended.
Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
Stir in boiling water until the batter is evenly mixed. It will be thin.
Divide the batter evenly between the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.

Make the Cherry Filling:

In a saucepan, combine cherries and sugar over medium heat. Stir until sugar dissolves and the mixture is heated through.
If using, stir in kirsch. Let it cool to room temperature.

Whip the Cream:

In a chilled bowl, whip the heavy cream until soft peaks form.
Add powdered sugar and vanilla, continuing to whip until stiff peaks are formed. Be cautious not to over-whip.

Assemble the Cake:

Use a cake leveler to even the tops of the cakes, if necessary.
Place one cake layer on a serving plate and gently brush with kirsch.
Spread a layer of whipped cream on top, followed by a third of the cherry filling.
Repeat with the remaining layers, finishing with a layer of cake, then whipped cream on top and sides.

Decorate the Cake:

Garnish the sides with chocolate shavings and top with whole cherries.

Notes

Consider refrigerating the assembled cake for an hour before serving to let the flavors meld.

Nutrition

Calories: 573kcalCarbohydrates: 72gProtein: 7gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 79mgSodium: 421mgPotassium: 277mgFiber: 4gSugar: 46gVitamin A: 941IUVitamin C: 1mgCalcium: 106mgIron: 3mg

Keyword Black Forest Cake, Cherry Dessert, Chocolate Cake

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