Black forest cake is THE most iconic German cake made from layers of chocolate sponge cake, Kirschwasser-infused cherries, and a simple vanilla whipped cream frosting. Schwarzwälder Kirschtorte is also the REAL German chocolate cake (unlike the American cake with pecans and coconut). This authentic version that I grew up with in Germany is not too sweet, and I love that you can use frozen, jarred, or fresh cherries for it! Some other classic German cakes you need to try are German marble cake, a classic German strawberry cake, and German cheesecake baked in jars.
What is Black Forest Cake
Black Forest Cake is the most iconic German cake. Invented in the 1930s somewhere in Germany, and probably not even the Black Forest (the origin is unclear), it's one of the most popular cakes in Germany and one of the most widely exported cakes from Germany.
The cake consists of one chocolate cake base that is cut into three layers and then stacked alternating with a jelled, sweetened cherry filling and a simple whipped cream frosting. You can then decorate it with more cherries and chocolate shavings or sprinkles before proudly serving it to your family or friends.
Schwarzwälder Kirschtorte (Black Forest Cake in German) would not be the same without Kirschwasser or Kirsch. This iconic German cherry brandy (often made from cherries from Germany's Black Forest) goes into the cherry filling and is brushed onto the baked chocolate cake layers. Another popular use for it in Germany (besides drinking it as an after-dinner shot) is to add it to cheese fondue.
Having trouble finding it? You could use a different, clear fruit brandy at around 40% alcohol. If you're concerned about the alcohol, feel free to brush the cake layers with cherry juice and leave it out of the cherry filling.
Ever had "German Chocolate Cake," the chocolate cake that's frosted with a coconut pecan frosting? It's delicious, but if you thought it was a real German cake, think again. An American named Sam German invented it and nobody in Germany knows it. So instead, make Black Forest Cake, a real German chocolate cake that everybody in Germany loves.
Ingredients
The ingredient list for authentic German Black Forest Cake is pretty simple. Read below for ingredient clarification and tips.
- Bittersweet Chocolate. I use good quality, fair trade bittersweet chocolate chips for making this cake that I melt down in the microwave in a matter of seconds. I also buy a nice, thick chocolate bar for creating chocolate shavings for decorations (you could also use chocolate flakes, chocolate sprinkles, or skip this step).
- Butter. I use salted, grass-fed butter.
- Eggs. You'll use a bunch of eggs for this cake and will beat the egg whites first, then fold them in with the rest of the batter before pouring the batter into the cake pan. This creates a light sponge cake texture that is perfect for soaking up the Kirschwasser (cherry brandy).
- Sugar. I use organic cane sugar.
- Flour. I use organic all-purpose flour.
- Cornstarch. This is used in the chocolate cake itself as well as for thickening the cherry filling.
- Baking powder. Just a tad to help the cake rise.
- Cherries. This time, I used 'sweet' frozen cherries from Costco, but I have also used jarred 'sour' cherries before. If using jarred cherries, reserve the juice for the jelled filling. Either way, you will sweeten the cherry filling mixture, but you may just sweeten the cherries a bit less if they are on the sweeter side. I rarely use fresh cherries, as I think pitting the cherries is too much work!
- Cherry juice. This is needed to add to the cherry filling. Reserve any juice from jarred cherries (if using them).
- Kirschwasser. This is the 'secret' ingredient to an authentic Black Forest cake. It's a German clear cherry brandy (see note above). You will use it to brush onto the cake layers as well as to add to the cherry filling. You can of course skip using it or if you are having trouble finding it, use a different clear fruit brandy.
How to make it
Making Black Forest Cake may look difficult, but it's much easier than you think and no special tools are required!
You'll first bake the cake layer. In the meantime, you will prepare the simple cherry filling by bringing the cherries to a boil, sweetening them, and thickening them with cornstarch. Let that cool completely.
After letting the baked cake cool slightly, you will cut it using a bread knife (or a large serrated knife) into 3 even-ish layers. You will then brush all of the layers with Kirschwasser and continue to let those cool down completely. Cover them with a clean linen towel to avoid them from drying out in the cooling process.
Beat the whipped cream frosting until stiff, then keep in the fridge until ready to use.
Once the cake has completely cooled down, add about ½ of the cherry filling to two of the brushed cake layers (I reserved some to decorate the top). Place one cherry-topped layer onto a cake platter and top with ¼ of the whipped cream frosting. Repeat with the second layer. When adding the 3rd layer, simply top it with more whipped cream and distribute it evenly using a cake-decorating spatula (or the non-serrated edge of a butter knife). Then add more whipped cream to the sides, reserving some for decorating if desired.
If you'd like to create a 'naked cake' type look like I did, then you will just scrape the sides and the layers will shine through. If you'd like to hide the layers, you will add another thin layer of whipped cream over the top of that.
Finally, decorate with more whipped cream, cherries, and/or chocolate shavings/flakes/sprinkles.
Tips
- If you do not own a springform, don't fret. Simply butter the bottom of a 10 inch cake pan and cut out a round piece of parchment paper to cover it, then brush the sides with soft or melted butter and dust with flour. This will make it super easy to remove your cake from the pan after baking.
- Not sure when your cake is baked? Insert an instant-read thermometer into the middle of the middle and if it reads 200 degrees Fahrenheit (93 degrees Celsius), pull it out. Let it sit for 5 minutes before removing it from the cake pan or springform.
- Decorating your Black Forest Cake is the most fun I think! I went simple with a 'naked cake' style look while adding a ring of jelled cherries on top and filling the middle with shaved chocolate. To achieve a more traditional Schwarzwälder Kirschtorte look, add piped whipped cream rosettes onto the outer top edge. Then top each with either a fresh cherry or a maraschino cherry and finally press chocolate flakes against the sides of the cake.
Video
To help you understand how Black Forest Cake is made, watch this short video.
Authentic Black Forest Cake
Equipment
- 1 springform I use a 10-inch (25 cm) diameter springform, can also use a cake pan (prep the bottom with butter and a parchment round and the sides with butter and a dusting of flour
- 1 chocolate shaver optional, but this tool is inexpensive and makes it so easy!
- 1 Cake Decorating Spatula optional, can also use a straight, non-sharp edge of a knife or the cake smoother in the set below
- 1 piping bags and tips set optional, if adding whipped cream rosettes, this inexpensive set has everything you will need
Ingredients
Chocolate Sponge Cake
- 140 grams bittersweet chocolate I used fair trade chocolate chips
- 75 grams butter
- 6 eggs
- 180 grams sugar
- 100 grams flour
- 50 grams cornstarch
- 8 grams baking powder
Cherry Filling
- 800 grams cherries drained weight, you can either use frozen, jarred or fresh, pitted cherries
- 500 milliliters cherry juice reserve liquids when draining jarred cherries or use cherry juice
- 40 grams cornstarch
- 25 grams sugar or more, depending on taste
- 50 milliliters Kirschwasser a German, clear cherry brandy. You can leave it out or substitute with another clear fruit brandy (about 40% alcohol)
Whipped Cream Frosting
- 800 milliliters heavy whipping cream
- 25 grams powdered sugar
- 2 teaspoons vanilla extract
Other
- 50 milliliters Kirschwasser
- cherries
- shaved chocolate or chocolate flakes or sprinkles
Instructions
Chocolate Sponge Cake
- Preheat oven to 350° F / 180° C (NOT convection).
- Cut the chocolate into small chunks (if not using chocolate chips) and heat in the microwave with the butter for 30 second increments, stirring in between until melted. Allow to cool down for a bit.140 grams bittersweet chocolate, 75 grams butter
- Separate the eggs and beat egg whites with a pinch of salt until stiff. Beat egg yolks with the sugar until foamy.6 eggs, 180 grams sugar
- Whisk the cooled down, melted chocolate in with the egg yolk sugar mixture.
- Mix together flour, cornstarch and baking powder and sift over the chocolate-yolk mixture.100 grams flour, 50 grams cornstarch, 8 grams baking powder
- Add beaten egg whites on top and carefully fold into the batter using a whisk or rubber spatula until just combined.
- Prep a springform by rubbing on butter and placing parchment on the bottom. Clip the ring around, then dust the sides with flour. If you don't have a springform, butter a 10 inch cake pan and cut out a parchment paper circle to fit the bottom, then dust the sides with flour.
- Fill batter into the spring form.
- Bake for 40 to 45 minutes (internal temperature taken in the middle should read 200° F or 94° C). Remove from the oven and cover with a clean linen towel (to prevent it from drying out) and allow to cool for 5 minutes before removing from the pan. Place onto a wire rack, cover with your towel and allow to cool completely.
- Cut cake into 3 even layers using a large serrated knife.
Cherry Filling
- Reserving the cherry liquid and pouring it into a small pot, drain the cherries (if using jarred or canned). If using frozen or fresh cherries, supplement with cherry juice.800 grams cherries, 500 milliliters cherry juice
- Put some of the cherry juice into a cup and whisk together with the cornstarch and sugar, then add back to the juice and bring to a boil. Stir in the cherries, then let cool for a bit. Add in the Kirschwasser.40 grams cornstarch, 25 grams sugar, 50 milliliters Kirschwasser
- Brush the three layers of cake with Kirschwasser, then layer half of the cherries on two of those layers and allow to cool and jell up. If desired, reserve some of the cherries if using to decorate the top as well (like I did).50 milliliters Kirschwasser
Whipped Cream Frosting
- In a large bowl, add together heavy whipping cream, powdered sugar and vanilla and using an electric mixer, whip until stiff.800 milliliters heavy whipping cream, 25 grams powdered sugar, 2 teaspoons vanilla extract
Frost & Assemble
- Place one of the cherry-covered layers onto a cake platter, then add one fourth of the whipped cream and distribute over the cherries. Repeat with second layer. Finish by layering the last cake on top, then frost the top and outside of the cake with the whipped cream frosting.
- Decorate with shaved chocolate, chocolate sprinkles or chocolate flakes, more whipped cream and cherries (if desired).cherries, shaved chocolate
Video
Notes
- If you do not own a springform, don't fret. Simply butter the bottom of a cake pan and cut out a round piece of parchment paper to cover it, then brush the sides with soft or melted butter and dust with flour. This will make it super easy to remove your cake from the pan after baking.
- Not sure when your cake is baked? Insert an instant-read thermometer into the middle of the middle and if it reads 200 degrees Fahrenheit (93 degrees Celsius), pull it out. Let it sit for 5 minutes before removing it from the cake pan or springform.
- Decorating your Black Forest Cake is the most fun I think! I went simple with a 'naked cake' style look while adding a ring of jelled cherries on top and filling the middle with shaved chocolate. To achieve a more traditional Schwarzwälder Kirschtorte look, add piped whipped cream rosettes onto the outer top edge. Then top each with either a fresh cherry or a maraschino cherry and finally press chocolate flakes against the sides of the cake.
