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    Home » Cakes

    No-Bake Black Forest Cake

    Published: Jul 8, 2020 · Modified: May 28, 2023 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This No-Bake Black Forest Cake (Schwarzwälder Kirschtorte) is a chocolate mousse cake with Oreo crust and cherries. It's a simplified version of the traditional Black Forest Cake that is the most iconic German Chocolate cake.

    Dirndl kitchen no bake schwarzwälder kirsch cake3

    Don't get me wrong: I am a HUGE fan of the traditional Schwarzwälder Kirschtorte, but this no-bake version convinced because of its simplicity and the fact that no oven is required to make it, so we can all stay cool this summer.

    This cake combines a simple Oreo crust (I actually used the gluten free Oreos that Trader Joe's sells for this one!) with a fluffy chocolate mousse filling (spiked with some Schladerer Kirschwasser or Edel-Kirsch brandy of course!), which the cherries are folded into. It's then topped with a simple whipped cream and some shaved chocolate. This no-bake Black Forest Cake is decadent, simple and LECKER!

    If you missed fresh cherry season (they are everywhere right now!), then jarred or frozen dark cherries work well, too. Make sure you drain your cherries well before adding and that you follow the resting times, or else your crust may crumble or your mousse may not set up. Overall, this is a very simple, yet very delicious version of the real Schwarzwälder Kirschtorte and (I believe) a must make!

    No-Bake Schwarzwälder Kirschtorte

    Author: Sophie Sadler
    There is a keep-your-cool version of the classic German chocolate and cherry cake that requires no baking at all and a very simple use of ingredients. Try this no-bake Schwarzwälder Kirschtorte and never look back.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Resting Time 3 hours hrs
    Total Time 3 hours hrs 30 minutes mins
    Course Dessert, Kaffee
    Cuisine German
    Servings 12
    Calories 410 kcal

    Ingredients
     
     

    • 60 g butter
    • 154 g dark sandwich cookies e.g. Oreos
    • 350 g dark cherries you can use fresh, jarred or frozen
    • 600 g heavy whipping cream
    • 1 teaspoon pure vanilla extract
    • 60 ml Schladerer Kirschwasser or Edel-Kirsch Liqueur a German liqueur from Germany's Black Forest
    • 200 g dark chocolate plus some extra to make shavings for top
    • 75 ml milk
    • 1 pinch guar gum
    • 2 tablespoon powdered sugar
    Shop Ingredients on Jupiter

    Instructions
     

    • Grease a tarte- or springform with butter. Separate the cookie sandwich bottom from the top and scrape off the filling into a small sauce pan. Add in the butter and allow to barely melt. Either process cookies with a food processor or pack into a bag and using the flat side of a meat tenderizer, turn the cookies into fine crumbs.
    • Mix together the melted butter-frosting mix and the crumbled cookies and press onto the bottom of your pan and about an inch up on the sides. Move to the fridge and let cool for one hour.
    • If using fresh cherries, wash them, remove stems and stones and dry off. For the chocolate mousse filling, cut up the chocolate into chunks. Warm the milk and Kirschwasser in a bowl over boiling water, then add in the chocolate and allow it to melt completely. Transfer to a cool bowl and allow to cool at room temperature for 10 minutes.
    • Beat 400g/14oz of the cream until stiff, then gradually fold in the chocolate mixture and lastly, the cherries. Fill into the crust and level off with a spatula. Transfer to the fridge to set up for 2 hours.
    • For the topping, beat 200g/7oz cream with vanilla extract. Once almost stiff, sprinkle in a pinch of guar gum to gurantee that it will be stable. Transfer the cake onto a cake platter, then spread on the topping and finish with some shaved dark chocolate.

    Nutrition

    Calories: 410kcalCarbohydrates: 26gProtein: 4gFat: 32gSaturated Fat: 19gCholesterol: 80mgSodium: 120mgPotassium: 257mgFiber: 3gSugar: 16gVitamin A: 895IUVitamin C: 2mgCalcium: 60mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    5 from 2 votes (2 ratings without comment)

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    Sophie Sadler dirndl kitchen headshot

    Hallo! I'm Sophie Sadler, cookbook author of 'The German Home Kitchen', coming this September, and German food blogger at dirndl kitchen since 2015. I am so happy you’re here! 🥨

    I moved from Trier, Germany to the U.S. in 2009 and soon terribly missed the flavors of home. Crusty German bread, flaky pastries, afternoon Kaffee & Kuchen, and, of course, Döner Kebab and pretzels! So, I started sharing my love for German food and traditions with fun, easy-to-follow recipes. Stay a while, bookmark some recipes, and let’s cook together!

    🥐 Join Plunderteig 101, which is my German Pastry School!
    🇩🇪 Become a Member to get exclusive recipes & behind-the-scenes content.
    📩 Subscribe to My Free Newsletter to get German food inspiration straight to your inbox!
    📚 Pre-Order My Cookbook The German Home Kitchen (Coming Sept 2025!)

    Mit viel Liebe,
    Sophie 💛

    More about me →

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