How to describe this authentic Black Forest Cake? Sour cherries – lots of whipped cream – soft and moist chocolate cake! It is beyond delicious and one of the best cakes existing! It’s a classic German cake (Schwarzwälder Kirschtorte) and super easy to make. With video!
Today, we cover another European classic dessert. Black Forest Cake.
It’s a popular German cake and is called Schwarzwälder Kirschtorte in German (schwarz = black, wälder = forest, kirsch = cherry, torte = cake). In English, it is called Black Forest Cake without the word cherry.
If you haven’t had Black Forest Cake yet, then please, please make sure that you fix that asap. Once you tried it, you will fall in love immediately.
Black Forest Cake is made of
- chocolate cake
- sour cherries
- cherry syrup
- lots of whipped cream (3 cups!!)
- and chocolate sprinkles
But it’s very hard to explain how awesome this Black Forest Cake is. The chocolate cake is soft and moist with an intense chocolate taste. The cherries and the cherry syrup are sweet and sour. Whipped cream makes the cake light and airy.
It’s hard to resist not to eat up the whole cake at once. It’s that kind of cake where you eat one piece and are thinking while eating what the others might think when you grab another piece of cake. BUT who cares? The others will have the same problem and thoughts as you. So go and get it, it’s yours!
Cherry – Chocolate – Whipped Cream ♥♥♥ Black Forest Cake
The first thing you need to do is the chocolate cake. It is an easy chocolate cake and has the perfect texture and an intense chocolate taste.
In a large mixing bowl mix eggs, sugar, butter, and vanilla until creamy and well combined for about 2-3 minutes. Then sift in flour, cocoa, baking powder, and salt. Stir to combine, another 1-2 minutes. Then transfer to a parchment paper lined 9″ springform pan and bake.
The easiest way to line a springform pan with parchment paper is to cut a circle for the bottom and 2-3 inch wide paper strips for the sides of the pan. That the paper sticks to the pan while filling, smear a bit of butter or a bit of the cake batter underneath with your finger. Also, a baking spray works as a “glue”.
I used dutch-processed cocoa because in Europe this is that kind of cocoa what you can get in every store. Natural cocoa powder is not everywhere available. So when you read an original German baking recipe, and it stands cocoa, then dutch-processed cocoa is meant.
Another hint how to know if dutch-processed cocoa or natural cocoa powder is meant in a recipe when it stands just cocoa is the usage of baking powder or baking soda.
- baking powder = dutch-processed cocoa
- baking soda (+ baking powder) = normal cocoa powder
This has to do with the acidity of the cocoa. Dutch-processed cocoa needs baking powder to react in your baking goods. Normal cocoa powder needs baking soda to react to let your baking goods rise.
Dutch-processed cocoa is darker in color and has a strong chocolate flavor.
After the cake, make the cherry filling.
Canned sour cherries are originally used in Schwarzwälder Kirschtorte, and I encourage you to go with it. I see a lot of recipes where sweet cherries are used, canned or fresh either way. I tried Black Forest Cake with fresh and canned sweet cherries and fresh and canned sour cherries.
My recommendation is to use canned instead of fresh and sour instead of sweet. Canned sour cherries are not just original but also my personal favorite.
The cherry syrup is made of canned sour cherry water, kirsch, sugar, and cornstarch. Cook into a thick syrup, then pour over the drained sour cherries and let stand until the cake and the syrup is cooled to room temperature.
Then mix whipping cream with sugar until stiff peaks form.
Cut the cake horizontally two times that you have three almost evenly thick cake layers (look at the evenly thick cake layers in the phtos…haha). Place the bottom cake layer on a cake stand or plate and brush with cherry syrup lightly. Spread with whipped cream and pipe an additional ring of whipped cream around the edges.
Then place the half of the sour cherries on top of the cream but inside the piped ring. The ring makes sure that the cherries stay inside the cake and no syrup is running out the sides.
Then spoon additional whipped cream on top of cherries and spread evenly to cover them. Place the second cake layer on top and repeat. Finish with the third cake layer on top and spread remaining whipped cream all over the cake and around the edges. Chill in the fridge for at least 4 hours.
Then decorate with chocolate sprinkles, fresh cherries, and additional whipped cream to your preference.
This Black Forest Cake is
- light & airy
- creamy
- chocolatey
- sweet & sour
- dang delicious
I have to repeat myself at this point: Go and get it, it’s yours!
If you try this Authentic Black Forest Cake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
How to describe this authentic Black Forest Cake? Sour cherries - lots of whipped cream - soft and moist chocolate cake! It is beyond delicious and one of the best cakes existing! It's a classic German cake (Schwarzwälder Kirschtorte) and super easy to make.
- 6 large eggs
- 1 cup granulated white sugar (200g)
- 1/4 cup butter, melted (56g)
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1 + 1/4 cups all-purpose flour (150g)
- 1/2 cup dutch-processed cocoa powder (42g)
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tsp cornstarch
- 4 tbsp canned sour cherry water
- 1/4 cup canned sour cherry water (60ml)
- 1/4 cup kirsch (60ml)
- 3/8 cup granulated white sugar (75g)
- 1 lbs canned sour cherries, drained (450g)
- 3 cups heavy whipping cream (720ml)
- 1/4 cup granulated white sugar (50g)
Preheat oven to 320 °F (160°C). Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper and set aside. The easiest way to line a springform pan with parchment paper is to cut out a circle for the bottom and 2-3 inch strips for the sides.
- In a large mixing bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, mix eggs, sugar, butter, and vanilla* until creamy and fully combined about 2-3 minutes. Sift in flour, cocoa, baking powder, and salt. Stir to combine, another 1-2 minutes. Transfer to the prepared baking pan and bake for about 33-38 minutes or until a toothpick in the center comes out clean. Do not overbake. I baked mine exactly 35 minutes. Let cool to room temperature.
Place drained sour cherries into a medium-sized bowl. Set aside.
In a small bowl, stir together cornstarch and 4 tbsp of canned sour cherry water to combine. In a heavy-bottomed saucepan, bring 1/4 cup canned sour cherry water, kirsch, and sugar over medium heat to a simmer. Stir constantly. Pour in the cherry-cornstarch mixture and cook for 1-2 minutes until it gets thick like syrup and coats the back of a spoon. Stir continuously. Remove from the heat and pour over sour cherries. Let cool to room temperature.
In a large mixing bowl, whisk heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
Cut the cake horizontally two times that you have three almost evenly thick cake layers. Place the bottom cake layer on a cake stand or plate and brush with cherry syrup lightly. Spread with whipped cream and pipe an additional ring of whipped cream around the edges (together about 1/6 of the cream). Watch the video for better understanding. Then spoon the half of the sour cherries (with very little liquid) on top of the cream but inside the piped ring. The ring makes sure that the cherries stay inside the cake and no syrup is running out the sides. Then spoon additional whipped cream on top of cherries and spread evenly to cover them (another 1/6 of the cream, so that about 1/3 of the cream is now used in total). Place the second cake layer on top and repeat. Finish with the third cake layer on top and spread remaining 1/3 of whipped cream all over the cake and around the edges. Chill in the fridge for at least 4 hours.
Before serving, decorate with chocolate sprinkles, fresh cherries, and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.
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This cake looks classic and wonderful. I love the beautiful contrasting colors and flavors and exposed sides!
Thank you so much!
This cake is so pretty, and it looks delicious, too!
Bethany, thank you so much! If you try it, let me know what you think!
Masterpiece it is ! Thank you !
Thank you so so much!!
Classy, Professional, Rustic, Natural: Perfect. Amazing. ????????????????
Thank you so much! (:
Whenever my 50+ YEAR OLD SON and family has come home to visit I’ve made a BF cake at his request. . This time I’m using your recipe. Never used the booze in it before, Hope it turns out as lovely and delicious as yours looks!
Joan, I hope you and your family like the cake! Happy birthday to your son! The original recipe from Germany calls for booze. It fits perfectly. Have a great day and happy baking (:
Sabine, thank you for your recipe. This looks like the same recipe I used over 50 years ago! Traditional and authentic. I lost my recipe over the years but have always tried to keep to the authentic torte I remembered. After cutting the three layers I would sprinkle some kirsch onto them. Also, I would mix the sour cherries with the cornstarch thickened syrup. Otherwise all your ingredients and your method is identical. It’s as though I have my old recipe back again.
Lorna, Your lovely comment just made my day! I’m so happy that you like this recipe and that it is that close to your old recipe. Have a great day! Happy baking 🙂