schwarzwalder kirschtorte

The Black Forest cake is a traditional German dessert that is a must for many special occasions, from a wedding anniversary to a birthday celebration. It&#039;s traditionally served with whipped cream and cherries on top of a chocolate sponge cake that has been soaked in cherry syrup or kirsch.

Traditional German Black Forest Cake Recipe

eggs

white sugar

unsalted butter, melted

vanilla bean* (or 1 tsp vanilla extract)

all-purpose flour,

dutch-processed cocoa powder, spooned and leveled

tsp baking powder

tsp salt

sour cherries

cornstarch

water

kirsch

heavy whipping cream

whipped cream, chocolate shaves, and cherries

Preheat the oven to 320 °F (160°C). Line the bottom and the sides of a 9-inch (23cm) springform pan with parchment paper and set aside. To line a springform pan with parchment paper, the easiest way is to cut out a circle for the bottom and strips for the sides.

In a large mixing bowl with an electric mixer with a whisk attachment, mix the eggs, sugar, butter, and vanilla for about 3 minutes until creamy.

Sift in the flour, cocoa, baking powder, and salt and mix just until well combined, about 1 minute. Pour the cake batter into the prepared baking pan and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes, then remove from the pan and transfer to a cooling rack to cool completely.

Place the drained sour cherries in a heatproof bowl and set aside.

In a small bowl, stir together the cornstarch and 1/4 cup of the canned sour cherry water and set aside.

In a heavy-bottomed saucepan, bring ¼ cup of the canned sour cherry water, kirsch, and sugar to a simmer over medium heat. Once it simmers, add the cornstarch mixture and cook for 1-2 minutes, stirring constantly, until it thickens like syrup and covers the back of a spoon. Remove from the heat and pour over the sour cherries. Let it cool completely.

In a large mixing bowl with an electric mixer with a whisk attachment, beat the whipping cream on medium-high speed until soft peaks form, about 2-3 minutes. Then add the sugar and mix until stiff peaks form, about 1-2 minutes. Don&#39;t overmix or it will curdle.

Cut the cake twice horizontally so that you have three cake layers.

Place the bottom cake layer on a cake turner and brush it with cherry syrup. Spread with whipped cream and spread an additional ring of whipped cream around the edges. Use about 1/6 of the cream in total. Then spoon half of the sour cherries and syrup on top of the cream but inside the whipped cream ring. The ring ensures that the cherry filling stays in the cake and that no syrup runs out on the sides. Then spoon more whipped cream onto the cherries and distribute evenly on top (another ⅙ of the cream, so that now a total of about ⅓ of the cream has been used). Place the second cake layer on top and repeat.

Place the third cake layer on top and distribute the remaining ⅓ of the whipped cream over the entire cake and around the sides to lightly frost the outside of the cake. Chill in the refrigerator for at least 4 hours, preferably overnight.

Before serving, decorate with chocolate shavings, cherries, and additional whipped cream to your liking. Store the cake in an airtight container in the fridge for up to 3 days.

https://content.jwplatform.com/videos/pvNNZr1O.mp4

The Black Forest cake is a traditional German dessert that is a must for many special occasions, from a wedding anniversary to a birthday celebration. Originating from the Black Forest region in Germany, this cake has been enjoyed by locals and tourists alike for many decades. It's traditionally served with whipped cream and cherries on top of a chocolate sponge cake that has been soaked in cherry syrup or kirsch. In this blog post, you will learn how to make Black Forest cake at home!

Black Forest Cake (Traditional German Recipe)

This is an easy-to-make version of Black Forest Cake

Black Forest Cake-Schwarzwälder Kirschtorte Recipe:

chocolate

red food coloring

vanilla extract

heavy cream (or whipping cream)

sugar

Kirshwasser ((Cherry Brandy), divided)

cheese

cherry pie filling, (divided)

Maraschino cherries ((for garnish))

semisweet chocolate, (shaved*)

Make chocolate cake according to package directions, adding 1 teaspoon red food coloring and 1 teaspoon vanilla extract. &nbsp;Bake cake, as directed, in two 9-inch layer cake pans. &nbsp;When done baking, remove from oven and cool the cake completely on a wire rack. &nbsp;When the cake is cooled, wrap each layer in plastic wrap. &nbsp;Place layers in the refrigerator for approximately 1 hour.

In a large bowl of the electric mixer, whip together the heavy cream and powdered sugar. &nbsp;Refrigerate until ready to use.

Using a sharp knife, slice each cooled cake round horizontally to make four layers.

First Layer: &nbsp;Place one layer on a flat plate and brush with 2 tablespoons cherry brandy. &nbsp;Fill a plastic bag with whipped vanilla or cream cheese icing (your choice) and pipe a generous ring (at least one (1) cherry high!) around the edge of first cake layer. &nbsp;Fill the exposed ring of the cake with some of the cherry pie filling.

Second Layer:&nbsp;&nbsp;Place the second layer on top of the first layer. &nbsp;Repeat first layer process with the second layer.

Third Layer:&nbsp;&nbsp;Place third layer on top of the second layer. &nbsp;Repeat process with the second layer.

Fourth Layer:&nbsp;&nbsp;Place fourth layer on top of the third layer. &nbsp;Frost the entire cake with freshly whipped cream.

Garnish the top of the cake with (cherries picked from the pie filling) or maraschino cherries. &nbsp;Sprinkle the top chocolate shavings. &nbsp;Gently press chocolate shavings onto sides of cake.

Refrigerate for at least two hours prior to serving. &nbsp;Slice while well chilled for best results.

Makes one (1) four-layer cake.

&nbsp;

This authentic Black Forest cake recipe is the traditional German chocolate cake, Schwarzwälder Kirschtorte. With its chocolate cake layers, kirsch-permeated cherries and whipped cream, it’s a decadent dessert!

Authentic Black Forest Cake Recipe - German Schwarzwälder Kirschtorte

vanilla sugar or extract

flour

cocoa powder

cherries

heavy cream

Whip It

kirsch wasser or cherry brandy

dark chocolate shavings

Make & Bake

Follow the step-by-step instructions given in the recipe to make, bake, and decorate the Black Forest Cake.

Schwarzwälder Kirschtorte gehört einfach zu den beliebtesten Klassiker-Rezepten. Wir haben ein ganz einfaches und gelingsicheres Rezept für den Klassiker entwickelt, mit dem auch du die perfekte Schwarzwälder Kirschtorte zaubern kannst.

Schwarzwälder Kirschtorte - das klassische Rezept

Zucker

Mehl

g Speisestärke

g Kakaopulver

TL Backpulver

etwas Butter für die Form

Glas Schattenmorellen (Abtropfgewicht: 350 grams)

EL Speisestärke

Liter Sahne

Pck. Sahnesteif

EL Zucker

EL Kirschwasser

g Schokoraspel

Authentic German Black Forest Cake, Schwarzwalder Kirschtorte is a delicious cake famous in Germany.  Layers of chocolate cake, black cherries and kirsch. Perfect for a party!

Authentic German Black Forest Cake, Schwarzwalder Kirschtorte

⁄4 cup or 95 g Cornstarch

Salt

unsalted Butter, melted

Sugar

⁄2 cup or 120 ml Kirsch, cherry brandy

gelatin

cups,

⁄2 cup or 65 g Cornstarch

cherry brandy

Pre heat oven to 350 F, 180 C.

Grease and flour a deep 9 inch round...

Grease and flour a deep 9 inch round baking pan.

In a large mixing bowl, add the sugar...

In a large mixing bowl, add the sugar and eggs, beat of a medium speed until tripled in volume, see photo.  This will take around 7-8 minutes.

In a separate bowl, sieve the flour, salt,...

In a separate bowl, sieve the flour, salt, cornstarch and cocoa powder. Then add to the egg batter. Add the melted butter and using a spatula or large spoon, gently fold the mixture until combined. *** Do not over mix!

Transfer to your greased and floured cake pan...

Transfer to your greased and floured cake pan and place in oven for about 40 minutes. Test the center with a skewer to make sure the cake is done.

Transfer the cake IN the pan on to...

Transfer the cake IN the pan on to a cooling rack and let rest for 15 minutes then carefully turn out from the pan, upside down on to a cooling rack and leave until completely cooled.

Using a serrated (like a bread knife), slice...

Using a serrated (like a bread knife), slice the cake into 3 equal layers as the photo. and set aside.

Add the drained cherries to a bowl and...

Add the drained cherries to a bowl and pour the kirsch all over the cherries and let steep for about 30 minutes.

Place the 1/2 cup of sugar and 1/2...

Place the 1/2 cup of sugar and 1/2 cup reserved cherry juice in a medium size saucepan and under a medium heat, stir until the sugar dissolves. Set aside.

10. Add the liquid used for soaking the...

10. Add the liquid used for soaking the cherries in the cherry syrup.

Place the cherries on a plate and sort...

Place the cherries on a plate and sort through them to pick a dozen or so nice ones for decorating the top of the cake if you're not using fresh cherries for the decoration, and divide into 2 equal portions.

11. Use a small bowl and add the...

11. Use a small bowl and add the gelatin and 6 Tbsp milk. Stir. and let sit for 5 minutes. The mixture will get thick.

12. In a medium saucepan, add the cornstarch...

12. In a medium saucepan, add the cornstarch and sugar with the 2 cups of milk and whisk over a medium heat. Keep stirring to avoid lumps. Once the mixture resembles pudding mixture in thickness, add the gelatin mixture and whisk to combine and the mixture is nice and smooth. (You may need to pop the gelatin mixture in the microwave for 15 seconds to loosen if it has set too soon.)

13. Transfer the gelatin mix to a large...

13. Transfer the gelatin mix to a large bowl and set aside.

14. Using a mixer, add the fresh cream,...

14. Using a mixer, add the fresh cream, kirsch and vanilla extract.

Using the whisk attachment, whisk until stiff peaks...

Using the whisk attachment, whisk until stiff peaks form. Be careful not to over whisk as your cream will become too stiff and resemble butter!

15. Add half of the whipped cream to...

15.  Add half of the whipped cream to the gelatin mixture; stir until smooth using a spatula.  Add remaining whipped cream, and gently fold until the mixture is combined.

16. Start by placing the first layer of...

16. Start by placing the first layer of your cake on a plate and brush generously with the cherry syrup. Brush all over the surface and right up to the edges.

17. Arrange the first half of the cherries...

17. Arrange the first half of the cherries all over the first cake layer. (I cut my cherries in half but you can leave yours whole if you wish). Then take a spatula and spread 1/4 of your frosting mixture all over the cherries.

18. Carefully place the next cake layer on...

18. Carefully place the next cake layer on top of the frosting and repeat by brushing cherry syrup all over the surface, adding the second half of your soaked cherries and another 1/4 of your frosting mixture. Finish off by adding the third cake layer.

19. Brush more cherry syrup on the top...

19. Brush more cherry syrup on the top cake layer, again, be generous, and make sure you reach the edges too with the syrup!

20. Crumb coat the entire cake with a...

20. Crumb coat the entire cake with a thin layer of frosting and place in the fridge for 30 minutes to firm up. Then remove from the fridge and spread the remaining frosting all over the cake.

Feel free to spread with a palette knife,...

Feel free to spread with a palette knife, use a piping nozzle or simply spread the frosting 'roughly'. Finish off by decorating the top with the reserved cherries and a grating of chocolate. Place in the fridge for minimum 2 hours, then cut into 12 slices and enjoy!

I think this black forest cake is one of my favourite recipes to date! It&#39;s intense in flavour, yet light as a cloud. Consisting of soft chocolate sponge cake layers soaked in a cherry syrup, topped with a sour cherry filling, stabilised whipped cream and dark chocolate, this black forest cake will not disappoint - I PROMISE! :)

The Ultimate Black Forest Cake

morello cherries (from

tbsp cherry juice (from the jar of morello cherries)

white granulated sugar

lemon juice

cornstarch (also known as cornflour in some countries)

almond essence or extract

cinnamon

cherry juice (from the jar of morello cherries)

almond

all purpose flour

cocoa powder (Dutch processed preferred)

instant coffee powder

salt

tbsp unflavoured vegetable oil (I use canola oil)

tbsp melted unsalted butter

vanilla essence/extract

block dark chocolate (50% dark)

mascarpone (cold)

icing sugar (also known as powdered or confectioners sugar)

whipping cream (cold, minimum fat percentage of 34%)

Add the cherry juice, sugar, lemon juice, cornstarch, almond flavouring and ground cinnamon to a saucepan. Place it over a medium heat and continuously mix until it thickens up in consistency.

Once thick, take it off the heat and add in the morello cherries. Mix gently so that the cherries are coated in the thickened mixture. Place into a bowl and set aside to cool.

Cherry Filling

In a bowl combine the cherry juice and almond flavouring. Mix and set aside for later.

Cherry Syrup

Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don&#39;t have a fan function) and grease and/or line only the bottom of three 8 inch cake tins. I line the bottoms with baking paper cut into circles. Leave the sides ungreased.

Sift together the flour, cornstarch, cocoa powder, instant coffee powder and salt. Using a whisk, mix until well combined and set aside for now.

In a small bowl or cup, combine the oil and butter. Mix and set aside.

In a large bowl crack in the six whole eggs. To it add in the sugar and vanilla flavouring and using a whisk, mix until well combined. Place the bowl over a small pot of simmering water (make sure the bottom of the bowl isn&#39;t touching the water), and continuously mix until the mixture is warm to the touch and sugar granules are completely dissolved. To check if the mixture is done, either use your fingers to rub some of the mixture between your fingers, and if you can&#39;t feel any sugar granules and the mixture is warm then it&#39;s done. Alternatively, you can use a thermometer and when the mixture comes to 45°C it&#39;s ready.

Take the bowl off the heat immediately as you don&#39;t want to cook the eggs. Using a hand or stand mixer on a medium high speed, whip the egg mixture until it&#39;s tripled in volume and is thick enough to form ribbons when lifted with a spatula (see video demonstration). This may take anywhere from 5-10 minutes depending on the strength and speed of your mixer.

Once it&#39;s at the right consistency, turn the mixer down to the lowest speed and mix for a further 2 minutes. This will help stabilise the batter and get rid of any large air bubbles.

Next sift in half of the premixed dry ingredients and gently fold it into the egg mixture with a spatula until it&#39;s almost combined. Then sift in the remaining half of the dry ingredients and gently fold until it&#39;s just combined.

Next add in the oil/butter mixture and gently fold until it&#39;s just combined. The butter should be melted, so if it&#39;s solidified then reheat it again before pouring into the batter.

Distribute the batter evenly into the three cake tins. Run a toothpick through the batter to remove any large air bubbles (see video demonstration). Also drop the cake tins lightly on the counter top.

Bake for 20-22 minutes or until the tops are set. You should be able to create a small indent on the top of the cakes with your finger that slowly bounces back.

Once baked, drop the cakes from a height of about 10cm to release some of the steam, and allow the cakes to cool upside down for about 30 minutes. 30 minutes later, run a thin knife around the edges of the cake tins to help release the cakes and then turn them out onto a wire rack to finish cooling.

Once they&#39;re cooled, gently brush off the thin layer of crust on the tops of your cake layers with your hands. This will allow the cake to soak up the syrup better later on in the recipe. You can use a serrated knife for this step too if the top isn&#39;t easily coming off.

Chocolate Sponge Cake

Using a potato peeler, grate the block of chocolate so you have little shards. You only need about 180g so if your block is larger than that, don&#39;t grate the whole block, only what you need :)

Place the shredded chocolate into the fridge until you need it.

Dark Chocolate

Before beginning, your mascarpone and whipped cream should be cold.

In a large bowl, combine the mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined (about a minute). If using a stand mixer use the whisk attachment.

Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don&#39;t want to overwhip the cream.

Stabilized whipped cream

Place your first cake layer onto your cake stand/plate and using a pastry brush, soak it with a generous amount of the cherry juice. Use a 1/3 of the cherry syrup for each cake layer.

Place about 1/4 of the whipped cream into a piping bag with 1A large round tip (or just cut the end of a piping bag off if you don&#39;t have the right piping tip) and pipe a dam around the top edges of the cake layer.

Fill the middle with half of the cherry filling, evenly spreading it out. Cover with a layer of whipped cream and spread it out with an offset spatula so that it&#39;s level.

Place your next cake layer on top and repeat the steps. So soak with the cherry syrup, pipe a dam of whipped cream, fill the middle with the remaining cherry filling and spread out a layer of whipped cream on the top.

Place the last cake layer on top and soak with the remaining cherry syrup. Cover the tops and sides with whipped cream. Use your hands to cover the sides of the cake with the dark chocolate.

Place the remaining whipped cream into a piping bag with a 1M star tip, and pipe swirls around the top edges of the cake. Fill the centre with more shredded chocolate and top the whipped cream swirls with decorative cherries.

Allow the cake to set in the fridge for a minimum of 4 hours (ideally overnight) to allow the flavours to develop. Trust me it is worth the wait so don&#39;t eat it too early! :)

Assembly

https://www.youtube.com/watch?v=XjqZtYH2pr4

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I think this black forest cake is one of my favourite recipes to date! It’s intense in flavour, yet light as a cloud. Consisting of soft chocolate sponge cake layers soaked in a cherry syrup, topped with a sour cherry filling, stabilised whipped cream and dark chocolate, this black forest cake will not disappoint – I PROMISE! 🙂

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Cherry Filling
▢2 cups (400 g) morello cherries - from a 680g or 700g jar with syrup removed. Save syrup for other elements of the cake.
▢3 tbsp (40 g) cherry juice - from the jar of morello cherries
▢¼ cup (50 g) white granulated sugar
▢1 tbsp (14 g) fresh lemon juice
▢2 tbsp (15 g) cornstarch - also known as cornflour in some countries
▢⅛ tsp almond essence or extract
▢⅛ tsp ground cinnamon

Cherry Syrup (for soaking cake layers)
▢⅔ cup (150 g) cherry juice - from the jar of morello cherries
▢⅛ tsp almond essence or extract - in replacement of Kirsch (see note 1 on blog post)

Chocolate Sponge Cake
▢¾ cup (90 g) all purpose flour
▢¼ cup (30 g) cornstarch
▢⅓ cup (35 g) cocoa powder - Dutch processed preferred
▢1 tsp instant coffee powder
▢¼ tsp salt
▢2 tbsp (30 g) unflavoured vegetable oil - I use canola oil
▢2 tbsp (28 g) melted unsalted butter
▢6 large eggs
▢1 cup (200 g) white granulated sugar
▢2 tsp vanilla essence/extract

Dark Chocolate (for covering sides and top of cake)
▢1 block (180 g) dark chocolate (50% dark)

Stabilised Whipped Cream
▢1 cup (225 g) mascarpone - cold
▢½ cup (60 g) icing sugar - also known as powdered or confectioners sugar
▢1 tsp vanilla essence/extract
▢3 cups (670 g) whipping cream - cold, minimum fat percentage of 34%

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I finally mastered a rich, yet light as a cloud BLACK FOREST CAKE recipe!

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