Black Forest Cake

Black Forest Cake is a well-known German cake, that is made with layers of chocolate sponge cake filled with whipped cream and kirsch-soaked cherries, decorated with chocolate and more cherries.

One of the main ingredients in this recipe is the cherry brandy that the layers are soaked in, which is called kirschwasser, a brandy that originated from the Black Forest Mountain region in Germany. It is a clear sweetless, colorless cherry brandy, with a subtle cherry flavor,  that brings its unique flavor to this simple yet delicious cake.

Begin by pitting the cherries, cutting them in half, and transferring them to a bowl. Pour the cherry brandy (kirsch) over the cherries and let them soak for 30 minutes to 1 hour, or even overnight.

How to prepare the chocolate sponge cake

Preheat the oven to 350°F (180°C). Grease with butter an 8-inch (20cm) round pan and line the bottom with parchment paper.

In a bowl, sift together the flour, salt, cocoa powder, and instant coffee. Whisk to combine and set aside until ready to use.

In a large mixing bowl, beat the egg whites until foamy. Gradually incorporate the sugar and continue whipping until stiff peaks form.

Pour the melted chocolate over the yolks and stir to combine. Pour the chocolate yolk mixture over the whites and, using a spatula, gently fold them in. Gradually incorporate the flour mixture.

Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then invert the cake onto a cooling rack and cool completely.

How to prepare the cherry filling

Drain the cherries, reserving the kirsch for later use. Transfer the drained cherries into a saucepan, add sugar, water, and cornstarch. Place over medium-high heat and bring to a boil. Simmer, stirring constantly, for about 10 minutes until reduced and thick. Let it cool completely.

Next, prepare the whipped cream. In a large bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

How to assemble the Black Forest Cake

Divide the sponge cake into three layers. Place one cake layer on the serving platter, soak with a third of the reserved kirsch, spread half of the whipped cream, and then half of the cherry filling. Add the second cake layer, soak with another third of kirsch, spread the remaining whipped cream and cherry filling. Finish with the third layer, prick with a toothpick if necessary, and soak with the remaining kirsch.

Prepare the chocolate ganache by placing the chocolate, cream, and kirsch into a small saucepan. Place over very low heat until the chocolate is completely melted. Pour over the cake and let some drip down the sides.

Refrigerate the cake for at least 1 hour before serving. Decorate the cake with fresh cherries and chocolate curls if desired.

Hope you will give this Black Forest Cake a try, tag me on Instagram if you do, and enjoy!

For more layer cakes check our full collection of Layer Cake Recipes.

YOU MAY ALSO LIKE:
Caramel Carrot Cake
Raspberry Vanilla Cake
Almond Coconut Cake (Raffaello cake)

Black Forest Cake

5 from 5 votes

Black Forest Cake is the well known German cake, that is made with layers of chocolate sponge cake filled with whipped cream and kirsch soaked cherries, decorated with chocolate and more cherries.

Servings 12 servings

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Print Recipe Pin Recipe

Ingredients

  

1x2x3x

Chocolate Sponge Cake

• 6 large eggs , separated
• 1 cup (200g) sugar
• 4 oz (120g) semisweet chocolate , melted
• 1/4 cup (30g) unsweetened cocoa powder
• Pinch of salt
• 3/4 cup (95g) all-purpose flour
• 1 tsp (1g) instant coffee

Cherry Filling

• 25 oz (700g) fresh black cherries
• 1/2 cup (120ml) cherry brandy (kirsch)
• 2 tbsp (30ml) water
• 1 tbsp (8g) cornstarch
• 1/2 cup (100g) sugar

Cream

• 2 ¼ cups (550g) whipping cream , 35% fat
• 3 tbsp (24g) powdered sugar
• 1 tsp (5g) vanilla extract

Chocolate Ganache

• 3.5 oz (100g) semisweet chocolate , cut in small pieces
• 1/3 cup (80g) whipping cream
• 1 tbsp (15ml) cherry brandy (kirsch)

Garnish

• Fresh black cherries
• Chocolate curls

Instructions

 

• Pit the cherries, cut in half and transfer into a bowl. Pour the cherry brandy (kirsch) over the cherries and let them soak for 30 minutes to 1 hour, or even overnight.

Prepare the chocolate sponge cake.

• Preheat oven to 350F (180C). Grease with butter an 8 inch (20cm) round pan and line the bottom with parchment paper.
• In a bowl sieve flour, salt, cocoa powder and instant coffee. Whisk to combine. Set aside until ready to use.
• In a large mixing bowl beat the egg whites until foamy. Gradually incorporate sugar and continue whipping until stiff peaks form.
• Pour the melted chocolate over the yolks and stir to combine. Pour the chocolate yolk mixture over the whites and using a spatula gently fold them in.
• Gradually incorporate flour mixture.
• Pour the batter into the prepared pan.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Let it cool in the pan for 10 mins then invert the cake on a cooling rack and cool completely.

Prepare the cherry filling.

• Drain the cherries and keep the kirsch for later use, to soak the layer cakes in.
• Transfer the drained cherries into a saucepan, add sugar, water and cornstarch. Place over medium-high heat and bring to boil. Simmer, stirring constantly for about 10 minutes until reduced and thick.
• Let it cool completely.

Prepare the whipped cream.

• In a large bowl whip cream until soft peaks form. Add powdered sugar and vanilla extract and continue whipping until stiff peaks form.

Assemble the cake.

• Divide the sponge cake into three cake layers. Place one cake layer on the serving platter.
• Soak with a third of reserved kirsch. Spread half of whipped cream and then half of cherry filling.
• Add the second cake layer, soak with another third of kirsch, spread the remaining whipping cream and cherry filling. Finish with the third layer, prick with a toothpick if necessary and soak with the remaining kirsch.

Prepare the chocolate ganache.

• Place the chocolate, cream and kirsch into a small saucepan, place over very low heat until chocolate is completely melted.
• Pour over the cake and let some drip down the sides.
• Refrigerate the cake for at least 1 hour before serving.
• Before serving decorate the cake with fresh cherries and chocolate curls if desired.

Video

Nutrition

Serving: 1 serving out of 12Calories: 524kcalCarbohydrates: 70.1gProtein: 6.6gFat: 26.8gSaturated Fat: 15.4gCholesterol: 144mgSugar: 41.2g

Calories: 524kcal

Course: Dessert

Cuisine: German

Keyword: black forest cake, cherry cake, chocolate cherry cake, german cake