German Black Forest Cake Recipe (Schwarzwälder Kirschtorte)
An authentic German Black Forest Cake with layers of chocolate sponge, whipped cream, and Kirsch-infused cherries. Learn how to make this classic European dessert, with our simple recipe!
Ingredients
For the Chocolate Sponge Cake:
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup buttermilk
For the Filling:
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup cherries, soaked in Kirschwasser
• 1/4 cup Kirschwasser (cherry liqueur)
For the Garnish:
• 1/2 cup chocolate shavings
• Additional cherries for decoration
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Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Batter: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla extract, then mix in the dry ingredients alternately with the buttermilk.
3. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
4. Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Assemble the Cake: Place one layer of cake on a serving plate. Brush with Kirschwasser and spread a layer of whipped cream over the top. Add a layer of cherries. Place the second layer of cake on top and repeat.
6. Decorate: Spread whipped cream over the top and sides of the cake. Garnish with chocolate shavings and additional cherries.
7. Chill: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
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