Black Forest Cake Recipe (Schwarzwälder Kirschtorte)
This classic Black Forest Cake, also known as Schwarzwälder Kirschtorte, is a stunning German-inspired dessert made with rich chocolate cake, juicy sour cherries, cherry syrup, and clouds of vanilla whipped cream. Finished with dark chocolate shavings and cherries, this elegant layer cake is perfect for birthdays, holidays, and special celebrations.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Chocolate Cake
- 6 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups caster / superfine sugar
- 1/2 cup Dutch-processed cocoa powder or unsweetened regular cocoa powder
- 2/3 cup plain / all purpose flour
- 150 g / 10.5 tbsp unsalted butter, melted and cooled
Cherry Syrup
- 670 g / 23.5 oz pitted Morello cherries in syrup, drained and juice reserved
- 1/3 cup kirsch or cherry liqueur, optional
- 1/2 cup caster / superfine sugar
- 4 tsp cornflour / cornstarch
Decorating
- 4 cups / 1 litre thickened / heavy cream
- 2 tsp vanilla extract
- 1/3 cup soft icing sugar / powdered sugar
- 100 g / 3.5 oz dark chocolate / bittersweet chocolate
- 12 maraschino or fresh cherries, for decorating
Instructions
- Preheat the oven to 180°C (350°F). Grease and line two round cake pans with baking paper.
- Separate the eggs if desired, or beat the whole eggs with the caster sugar and vanilla until very pale, thick, and fluffy. This should take several minutes.
- Gently sift the cocoa powder and flour over the egg mixture and fold carefully until just combined.
- Gradually fold in the melted and cooled butter, taking care not to deflate the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for approximately 25–30 minutes, or until the cakes are risen and a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- For the cherry syrup, drain the Morello cherries and reserve the juice. Set aside the cherries for assembling the cake.
- Place the reserved cherry juice, caster sugar, and cornstarch in a saucepan. Whisk until smooth.
- Bring the mixture to a gentle simmer over medium heat, stirring constantly, until thickened. Remove from the heat and stir in the kirsch if using. Allow the syrup to cool.
- For the whipped cream, beat the heavy cream, vanilla, and powdered sugar until thick and fluffy. Do not overbeat.
- Once the cakes are completely cool, slice each cake horizontally to create four even cake layers.
- Place the first cake layer on a serving plate and brush generously with cherry syrup.
- Spread a layer of whipped cream over the cake and scatter some of the reserved Morello cherries over the cream.
- Repeat with the remaining cake layers, cherry syrup, whipped cream, and cherries.
- Cover the top and sides of the cake with the remaining whipped cream.
- Use a vegetable peeler or fine grater to create dark chocolate shavings and decorate the top and sides of the cake.
- Finish with fresh or maraschino cherries on top.
- Refrigerate the cake for at least 1–2 hours before slicing and serving.
Notes
- Use room-temperature eggs for the best volume and lightest chocolate sponge.
- Morello cherries or other sour cherries are ideal because their tart flavor balances the sweet cream and chocolate.
- Kirsch gives the cake its traditional Black Forest flavor, but you can replace it with reserved cherry juice for an alcohol-free version.
- Whip the cream until it holds its shape but remains smooth and creamy.
- Use soft icing sugar / powdered sugar rather than pure icing sugar when specified.
- Allow the cherry syrup and cake layers to cool completely before assembling.
- For clean slices, refrigerate the assembled cake before serving.
- Store the finished cake covered in the refrigerator.