Authentic German Black Forest Cake featuring chocolate cake layers, dark cherry and cream filling, cherry liqueur syrup, decorated with chocolate shavings, whipped cream swirls, and maraschino cherries.
Adapted from a video by My German Recipes
The best Black Forest Cake - How to Bake Authentic Schwarzwälder Kirschtorte
kirsch liqueur (or cherry juice)traditional cherry schnapps, sweet cherry juice can be substituted~3-4 tbspest.
sour cherry jar (or frozen sour cherries)680 g
sugar (for cherry filling)60 g
lemon juicejuice of half a lemon½
cornstarch (for cherry filling)45 g
cinnamon powderoptional~¼ tspest.
heavy cream700 ml
sugar (for cream)65 g
gelatin powderequivalent to 1.5 Knox packages or 9 gelatin sheets4½ tsp
dark chocolatefor shavings and decoration~200 gest.
maraschino cherriesfor decoration (or fresh cherries if in season)~12est.
cream stabilizeroptional, helps cream hold its shape~1 tspest.
Steps
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1
Beat seven eggs with sugar and a pinch of salt for 20 minutes until the mixture becomes very fluffy and aerated.
2
Combine flour, cornstarch, cocoa powder, and baking powder separately. Gently fold this dry mixture into the fluffy egg mixture along with the melted, cooled butter, being careful not to deflate the batter.
3
Butter the baking pan, pour in the batter, and bake at 190°C (375°F) for 25–30 minutes until a toothpick comes out clean. Cool completely, then refrigerate for 1 hour to make slicing easier.
4
Boil 20 ml of water with 20 g sugar, then remove from heat and stir in the kirsch liqueur (or cherry juice). Set aside, reserving some to mix into the cream filling later.
5
Drain the sour cherries from their juice. In a pot, heat the cherry juice, add 60 g sugar, lemon juice from half a lemon, 45 g cornstarch, and a pinch of cinnamon. Bring to a boil until thickened, then stir the cherries back in and let cool.
6
Whip 700 ml of heavy cream and gradually add 65 g sugar and cream stabilizer if using. Soak 4.5 tsp of gelatin powder in water, heat it in the microwave until liquid, mix a spoonful of the whipped cream into the warm gelatin, then fold this mixture back into the remaining whipped cream.
7
Carefully slice the cooled cake horizontally into three equal layers. Place the first layer on a cake plate, brush lightly with the kirsch-sugar mixture, pipe a ring of cream around the edge, add a layer of cherry filling in the center, then cover with more cream.
8
Repeat the same layering process with the second cake layer: brush with liqueur mixture, add cream border, cherry filling, and cream topping.
9
Flip the third cake layer so the cut side faces down, brush it with the liqueur mixture before placing it on top, then refrigerate the assembled cake for at least 4 hours or preferably overnight.
10
Prepare decorations: use a knife to create dark chocolate shavings and curls; grate additional chocolate for the cake sides. Whip fresh cream and optionally add a splash of cherry liqueur.
11
Remove the cake from the refrigerator and take off the paper strips. Coat the entire cake with an even layer of whipped cream, reserving some for decorative swirls on top.
12
Use a dividing tool to mark the cake into 12 equal slices. Press grated chocolate onto the sides of the cake for texture and coverage.
13
Pile the dark chocolate shavings in the center of the cake top. Pipe a whipped cream swirl on each of the 12 marked slices, and top each swirl with a maraschino cherry.
14
Remove the paper strips from around the cake and refrigerate until ready to serve.
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