Authentic Black Forest Cake
Black forest cake is THE most iconic German cake made from layers of chocolate sponge cake, Kirschwasser-infused cherries, and a simple vanilla whipped cream frosting. Schwarzwälder Kirschtorte is also the REAL German chocolate cake (unlike the American cake with pecans and coconut). This authentic version that I grew up with in Germany is not too sweet, and I love that you can use frozen, jarred, or fresh cherries for it! Some other classic German cakes you need to try are German marble cake, a classic German strawberry cake, and German cheesecake baked in jars.Featured in 'German Home Kitchen'.
Servings: 12 slices
Calories: 591kcal
Equipment
- 1 springform I use a 10-inch (25 cm) diameter springform, can also use a cake pan (prep the bottom with butter and a parchment round and the sides with butter and a dusting of flour
- 1 chocolate shaver optional, but this tool is inexpensive and makes it so easy!
- 1 Cake Decorating Spatula optional, can also use a straight, non-sharp edge of a knife or the cake smoother in the set below
- 1 piping bags and tips set optional, if adding whipped cream rosettes, this inexpensive set has everything you will need
Ingredients
Chocolate Sponge Cake
- 140 grams bittersweet chocolate I used fair trade chocolate chips
- 75 grams butter
- 6 eggs size US large
- 180 grams granulated sugar
- 100 grams all-purpose flour
- 50 grams cornstarch
- 8 grams baking powder
Cherry Filling
- 800 grams cherries drained weight, you can either use frozen, jarred or fresh, pitted cherries
- 500 milliliters cherry juice reserve liquids when draining jarred cherries or use cherry juice
- 40 grams cornstarch
- 25 grams granulated sugar or more, depending on taste
- 50 milliliters Kirschwasser a German, clear cherry brandy. You can leave it out or substitute with another clear fruit brandy (about 40% alcohol)
Whipped Cream Frosting
- 800 milliliters heavy whipping cream
- 25 grams powdered sugar
- 2 teaspoons vanilla extract
Other
- 50 milliliters Kirschwasser
- cherries
- shaved chocolate or chocolate flakes or sprinkles
Instructions
Chocolate Sponge Cake
- Preheat oven to 350° F / 180° C (NOT convection).
- Cut the chocolate into small chunks (if not using chocolate chips) and heat in the microwave with the butter for 30 second increments, stirring in between until melted. Allow to cool down for a bit.140 grams bittersweet chocolate, 75 grams butter
- Separate the eggs and beat egg whites with a pinch of salt until stiff. Beat egg yolks with the sugar until foamy.6 eggs, 180 grams granulated sugar
- Whisk the cooled down, melted chocolate in with the egg yolk sugar mixture.
- Mix together flour, cornstarch and baking powder and sift over the chocolate-yolk mixture.100 grams all-purpose flour, 50 grams cornstarch, 8 grams baking powder
- Add beaten egg whites on top and carefully fold into the batter using a whisk or rubber spatula until just combined.
- Prep a springform by rubbing on butter and placing parchment on the bottom. Clip the ring around, then dust the sides with flour. If you don't have a springform, butter a 10 inch cake pan and cut out a parchment paper circle to fit the bottom, then dust the sides with flour.
- Fill batter into the spring form.
- Bake for 40 to 45 minutes (internal temperature taken in the middle should read 200° F or 94° C). Remove from the oven and cover with a clean linen towel (to prevent it from drying out) and allow to cool for 5 minutes before removing from the pan. Place onto a wire rack, cover with your towel and allow to cool completely.
- Cut cake into 3 even layers using a large serrated knife.
Cherry Filling
- Reserving the cherry liquid and pouring it into a small pot, drain the cherries (if using jarred or canned). If using frozen or fresh cherries, supplement with cherry juice.800 grams cherries, 500 milliliters cherry juice
- Put some of the cherry juice into a cup and whisk together with the cornstarch and sugar, then add back to the juice and bring to a boil. Stir in the cherries, then let cool for a bit. Add in the Kirschwasser.40 grams cornstarch, 25 grams granulated sugar, 50 milliliters Kirschwasser
- Brush the three layers of cake with Kirschwasser, then layer half of the cherries on two of those layers and allow to cool and jell up. If desired, reserve some of the cherries if using to decorate the top as well (like I did).50 milliliters Kirschwasser
Whipped Cream Frosting
- In a large bowl, add together heavy whipping cream, powdered sugar and vanilla and using an electric mixer, whip until stiff.800 milliliters heavy whipping cream, 25 grams powdered sugar, 2 teaspoons vanilla extract
Frost & Assemble
- Place one of the cherry-covered layers onto a cake platter, then add one fourth of the whipped cream and distribute over the cherries. Repeat with second layer. Finish by layering the last cake on top, then frost the top and outside of the cake with the whipped cream frosting.
- Decorate with shaved chocolate, chocolate sprinkles or chocolate flakes, more whipped cream and cherries (if desired).cherries, shaved chocolate
Video
Notes
TIPS
- If you do not own a springform, don't fret. Simply butter the bottom of a cake pan and cut out a round piece of parchment paper to cover it, then brush the sides with soft or melted butter and dust with flour. This will make it super easy to remove your cake from the pan after baking.
- Not sure when your cake is baked? Insert an instant-read thermometer into the middle of the middle and if it reads 200 degrees Fahrenheit (93 degrees Celsius), pull it out. Let it sit for 5 minutes before removing it from the cake pan or springform.
- Decorating your Black Forest Cake is the most fun I think! I went simple with a 'naked cake' style look while adding a ring of jelled cherries on top and filling the middle with shaved chocolate. To achieve a more traditional Schwarzwälder Kirschtorte look, add piped whipped cream rosettes onto the outer top edge. Then top each with either a fresh cherry or a maraschino cherry and finally press chocolate flakes against the sides of the cake.
Nutrition
Calories: 591kcal | Carbohydrates: 57g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 96mg | Potassium: 459mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1309IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 2mg