Schwarzwaelder Torte Black Forest Cake
Indulge in the decadence of Schwarzwaelder Torte, the classic Black Forest Cake that combines layers of fluffy chocolate sponge, rich whipped cream, and tart sour cherries. This iconic German dessert is infused with kirsch (cherry brandy) for a touch of sophistication and brushed with a cherry syrup that keeps every bite luscious and moist. Topped with a flurry of grated dark chocolate and adorned with fresh cherries, this stunning cake is as beautiful as it is delicious. Perfect for special occasions or whenever you're craving a blend of chocolate, cream, and cherry bliss, this recipe is surprisingly accessible with detailed steps to guide you through every part of the process. Serve it chilled for the ultimate indulgence! Keywords: Black Forest Cake recipe, traditional Schwarzwaelder Torte, German chocolate cake, kirsch cake dessert, chocolate cherry layer cake.
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Ingredients
- 100 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 150 grams Granulated sugar
- 75 grams Unsalted butter (melted and cooled)
- 60 milliliters Kirsch (cherry brandy)
- 350 grams Canned or jarred sour cherries (drained, with syrup reserved)
- 500 milliliters Heavy cream (chilled)
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 100 grams Dark chocolate (shaved or grated)
- 12 pieces Fresh cherries (for decoration, optional)
Directions
Step 1
Preheat your oven to 180°C (350°F). Line the bottom of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides.
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 thick and pale, about 5 minutes.
Step 4
Gently fold the sifted dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
Step 5
Gradually fold in the melted butter until just combined.
Step 6
Divide the batter equally between the prepared pans. Smooth the tops with a spatula.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 9
While the cakes are cooling, combine 100 ml of the reserved cherry syrup with the kirsch in a small saucepan. Bring to a simmer over low heat, then remove from heat and let cool.
Step 10
Whip the chilled heavy cream, powdered sugar, and vanilla extract together in a large bowl until stiff peaks form. Keep refrigerated until needed.
Step 11
Place one cake layer on a serving plate. Brush the top generously with the kirsch syrup.
Step 12
Spread a layer of whipped cream over the cake, then evenly distribute half of the drained sour cherries on top.
Step 13
Place the second cake layer on top and brush again with the kirsch syrup.
Step 14
Frost the entire cake with the remaining whipped cream, smoothing it out with a spatula.
Step 15
Press the grated or shaved chocolate against the sides of the cake to adhere. Sprinkle the top with more chocolate.
Step 16
Decorate the top with fresh cherries if desired.
Step 17
Refrigerate the cake for at least 2 hours before serving for best results. Slice and enjoy!
Nutrition Facts
| Serving size | (1721.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4803.7 |
| Total Fat 309.2g | 0% |
| Saturated Fat 186.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1476.7mg | 0% |
| Sodium 1533.3mg | 0% |
| Total Carbohydrate 426.5g | 0% |
| Dietary Fiber 31.5g | 0% |
| Total Sugars 297.1g | |
| Protein 61.9g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 631.0mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 2379.3mg | 0% |
Source of Calories