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.
Keyword: Authentic German Chocolate Cake, Black Forest Cake, German Cherry Chocolate Cake, German Chocolate Cake, Real german chocolate cake, Schwarzwälder Kirschtorte
Servings: 12slices
Calories: 591kcal
Equipment
1 springformI 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 shaveroptional, but this tool is inexpensive and makes it so easy!
1 Cake Decorating Spatulaoptional, can also use a straight, non-sharp edge of a knife or the cake smoother in the set below
1 piping bags and tips setoptional, if adding whipped cream rosettes, this inexpensive set has everything you will need
Ingredients
Chocolate Sponge Cake
140gramsbittersweet chocolateI used fair trade chocolate chips
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.
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.
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.
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
TIPS
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.