Authentic German Black Forest Cake

Name: Black Forest Cake
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 8
Cuisine: German
Ingredients: 1/3 cup of Kirsch cherry brandy; 2 cups of all-purpose flour; 2 cups of granulated sugar; 1 cup of unsalted butter; 1 cup of buttermilk; 1/2 cup of cocoa powder; 2 egg; 2 egg white; 2 teaspoons of baking soda; 1 teaspoon of baking powder; 1 teaspoon of salt; 2 teaspoons of espresso coffee; 500 grams of sour cherry; 3/4 cups of powdered sugar; 4 teaspoons of corn starch; 2 cups of heavy cream; 1 teaspoon of vanilla extract

Delicious chocolate sponge cake covered with whipped cream and cherry brandy syrup: Black Forest Cake. A light and perfect German dessert that will be a favorite of chocolate and cherry lovers!

German Cuisine

October 9, 2021

Difficulty Medium

Servings 8 people

Preparation 50 mins

Cooking 60 mins

Total 110 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

2 cups of all-purpose flour
2 cups of granulated sugar
1 cup of unsalted butter
1 cup of buttermilk
1/2 cup of cocoa powder
2 egg
2 egg white
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 teaspoons of espresso coffee
500 grams of sour cherry
3/4 cups of powdered sugar
4 teaspoons of corn starch
2 cups of heavy cream
1 teaspoon of vanilla extract
1/3 cup of Kirsch cherry brandy

Directions

Chocolate Cake

Preheat the oven to 350 °F. Grease 3 x 8″ cake molds with butter or cover them with baking paper.
Then sift the dry ingredients. After sifting the flour and cocoa, combine with other dry ingredients. Set the bowl aside.
Beat 2 eggs and egg whites for 30 seconds in a whisk or stand mixer. Slowly add 2 cups of sugar, butter and buttermilk to the mixture. In the meantime, continue whipping. Then add the coffee.
Add the dry ingredient mixture to the dough. Fold in with a spatula until the ingredients are combined.
Then divide the dough into 3 parts. Bake in the oven for 30-35 minutes.
Check if they are cooked with a toothpick. Place on a cooling wire and let cool for 10 minutes.

Cherry Syrup

While the sponge cakes are baking or cooling, cook the cherries and sugar in a medium saucepan. Stir occasionally for 15-20 minutes. Continue processing until the fruits soften and release their juices.
Then strain the cherries. Take the cherry juice in a separate bowl.
Return the cherry juice to the saucepan over medium heat. Cook for 10-15 minutes until thick and syrupy. Then add ⅓ cup of Kirsch brandy to the mixture.
Transfer the cooled sponge cakes onto wax paper. Brush the cherry syrup over the cakes with an egg brush. Soak entire sponge cakes with syrup. Let it cool for about 30 minutes.

Whipped Cream

Mix 2 cups of heavy cream and ¼ cup of powdered sugar with a stand mixer or electric hand mixer. Whisk the ingredients, gradually increasing the speed until soft peaks form. Continue beating for 1-2 minutes on medium-high speed until you have a smooth cream without lumps.

Assemble

Turn the first sponge cake upside down and place it on the serving plate. Cover the first cake layer with ¼ of the whipped cream. Then put ⅓ of the previously cooked cherries on it. These cherries will help the cake hold its shape. Put another cake layer on it and repeat the same process two more times.
Place the last cake layer and spread the remaining whipped cream. Then smooth it out with a spatula.
If you wish, pour chocolate ganache on it and smooth the top of the cake.
Refrigerate the cake for at least 4 hours to cool.
Remove from refrigerator 30 minutes before serving. Decorate with whole cherries and chocolate chips.
Slice and serve it.

Nutrition Facts

Serving Size 1 Black Forest Cake

Serves 8

Amount Per Serving

Calories632

% Daily Value*

Total Fat 41 g52.6%

Protein 7 g14%

Cholesterol 198 mg66%

Sodium 305 mg13.3%

Potassium 252 mg5.4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Measure the ingredients correctly. Use a kitchen scale or measuring cup for this.
Kirsch brandy enhances the cherry flavor of the syrup used in the cake. You can choose another brandy or rum if you wish.
Use almond extract instead of brandy to make pastry syrup alcohol-free.
While making pastry cream, make sure that the ingredients and equipment are as cold as possible.
Serve the day you make the cake. Otherwise, the whipped cream will soften.
If you want to make this recipe a day ahead, add gelatin to make the whipped cream last longer. To stabilize the whipped cream using gelatin, soak the gelatin in water. Heat in the microwave until it gets melted. Then add the melted gelatin to the cream while whisking. Thanks to this, the cream will remain strong and fluffy.

Rate This Recipe

This cake recipe is prepared by filling sliced cherries, whipped cream and brandy between chocolate sponge cakes. You will love this dessert with its unique combination of fresh or canned cherries, chocolate chips and cream flavor.

Black Forest Cake, a classic German dessert, has light and soft cake layers. Try this chocolate cake prepared with whipped cream and cherries right now. Bon Appetit.

Equipment for this recipe

Measuring Cup

Baking Set

Cake Pan

Stand Mixer

What is Black Forest Cake?

Black Forest Cake is also called 'Schwarzwälder Kirschtorte'. It is an authentic German chocolate cake with cherries and whipped cream between chocolate sponge cakes. It got its name from the kirsch liqueur made from sour cherries grown in the Schwarzwälder mountain range. The standard ingredients for this early 20th-century cake are kirsch cherry liqueur, cherries, whipped cream, and chocolate chips.

How to Serve Black Forest Cake?

You can make this recipe for five o’clock tea or weekend family dinners. You can serve it with tea or coffee. You can also flavor it with vanilla ice cream.

Here are our delicious recipes that you can serve with Black Forest Cake:

How to Store Black Forest Cake?

Black Forest Cake should be stored in the refrigerator. Since it contains whipped cream, it should not be kept at room temperature for a long time. However, it can be prepared in advance.

After slicing the cake, wrap the cut part of the cake with cling film or parchment paper to prevent it from drying out. After serving, put it in the refrigerator. You can store it this way for 1-2 days. Then the consistency of the whipped cream may deteriorate. So, it is best to consume immediately.

Recipe byPetite Gourmets