Black Forest Cake, also known as Schwarzwälder Kirschtorte, is a decadent German dessert that features layers of moist chocolate cake, sweet cherries, whipped cream, and a splash of cherry liqueur (Kirsch). It’s an indulgent, classic treat perfect for special occasions!
Black Forest Cake Recipe
Ingredients:
For the Chocolate Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) whole milk
- 1 cup (240ml) boiling water
For the Cherry Filling:
- 2 cups (400g) pitted sour cherries (fresh or canned)
- ⅓ cup (65g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons cherry liqueur (Kirsch)
For the Whipped Cream:
- 2 ½ cups (600ml) heavy cream
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Dark chocolate shavings or curls
- Fresh cherries with stems (optional)
- Extra powdered sugar for dusting
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans.
2. Prepare the Chocolate Cake:
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until smooth and combined.
- Slowly stir in the boiling water (the batter will be thin, but that’s okay).
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Cherry Filling:
- If using fresh cherries, pit and halve them. For canned cherries, drain and reserve the juice.
- In a small saucepan, combine the cherries, sugar, cornstarch, lemon juice, and about ¼ cup of water or reserved cherry juice. Cook over medium heat until the mixture thickens and becomes glossy, about 5-7 minutes.
- Remove from heat and stir in the cherry liqueur. Let cool completely before using.
4. Prepare the Whipped Cream:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat.
5. Assemble the Cake:
- Once the cake layers have cooled, slice each layer in half horizontally to create four layers in total.
- Place one cake layer on your serving plate, and brush lightly with cherry liqueur (optional for extra flavor).
- Spread a layer of whipped cream on the cake, followed by a portion of the cherry filling.
- Repeat with the remaining layers, alternating cake, whipped cream, and cherry filling.
6. Frost and Decorate:
- Frost the top and sides of the cake with the remaining whipped cream.
- Decorate with dark chocolate shavings or curls, and garnish the top with fresh cherries if desired.
7. Chill and Serve:
- Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld.
- Slice and serve!
This Black Forest Cake is a beautiful combination of rich chocolate, tart cherries, and light, fluffy whipped cream. It’s the perfect showstopper dessert for birthdays, holidays, or any special occasion. Enjoy!