Black Forest Cherry Cake Schwarzwlder Kirchtorte
Indulge in the timeless decadence of Black Forest Cherry Cake, or Schwarzwälder Kirschtorte, a classic German dessert that combines layers of moist chocolate sponge, luscious whipped cream, and juicy sour cherries. Flavored with a generous splash of kirsch (cherry brandy) for a delightful boozy twist, this elegant cake is topped with dark chocolate shavings and fresh cherries for a show-stopping finish. Perfect for celebrations or special occasions, this authentic recipe captures the rich flavors and textures that make this dessert world-famous. Easy to follow and irresistibly delicious, it’s a must-bake for chocolate and cherry lovers alike!
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Ingredients
- 100 grams All-purpose flour
- 45 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 150 grams Granulated sugar
- 75 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 400 grams Canned sour cherries
- 60 milliliters Kirsch (cherry brandy)
- 500 milliliters Cold heavy whipping cream
- 50 grams Powdered sugar
- 100 grams Dark chocolate
- 12 pieces Cherries (fresh or maraschino, for garnish)
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
Step 2
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale, thick, and tripled in volume (about 5-7 minutes).
Step 4
Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
Step 5
Melt the butter and let it cool slightly. Add the melted butter and vanilla extract to the batter, folding gently to combine.
Step 6
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Step 7
Remove the cakes from the oven, cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.
Step 8
While the cakes are cooling, drain the canned sour cherries and reserve the juice. Combine the juice with the kirsch.
Step 9
In a large bowl, whip the cold heavy cream with powdered sugar until stiff peaks form. Keep refrigerated until ready to use.
Step 10
Using a vegetable peeler, shave the dark chocolate into curls and set aside for decoration.
Step 11
Once the cakes are completely cool, level the tops if necessary. Using a pastry brush, soak each cake layer generously with the kirsch-cherry juice mixture.
Step 12
Place one cake layer on a serving plate. Spread a layer of whipped cream on top, then add a layer of sour cherries. Spread another thin layer of whipped cream over the cherries.
Step 13
Top with the second cake layer. Spread whipped cream evenly over the entire cake, smoothing the sides and top.
Step 14
Press the chocolate curls gently into the sides of the cake. Pipe rosettes of whipped cream on the top and garnish each rosette with a cherry.
Step 15
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Nutrition Facts
| Serving size | (1810.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4742.1 |
| Total Fat 289.4g | 0% |
| Saturated Fat 181.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1417.1mg | 0% |
| Sodium 1547.0mg | 0% |
| Total Carbohydrate 443.8g | 0% |
| Dietary Fiber 33.2g | 0% |
| Total Sugars 310.6g | |
| Protein 55.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 643.6mg | 0% |
| Iron 28.4mg | 0% |
| Potassium 2597.4mg | 0% |
Source of Calories