Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. Black Forest Cherry Cake, or Schwarzwälder Kirschtorte as it is called in German, is a traditional German multi-layered chocolate and cherry torte that was first created in the Black Forest region of Germany.

Ingredients of Black Forest Cherry Cake

  • 6 large eggs
  • 1 cup granulated white sugar
  • ¼ cup unsalted butter, melted
  • 1 vanilla bean
  • 1 ¼ cups all-purpose flour
  • cocoa powder2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 lbs canned sour cherries in water
  • 4 teaspoon cornstarch
  • ½ cup water from canned sour cherries
  • ¼ cup kirsch
  •  cup granulated white sugar
  • Whipped cream frosting

    • 3 cups heavy whipping cream
    • ¼ cup granulated white sugar
    • additional whipped cream, chocolate shaves, and cherries to your liking

How To Make Black Forest Cherry Cake

    • In a large mixing bowl mix the eggs, sugar, butter, and vanilla for about 3 minutes.
    • Sift in the flour, cocoa, baking powder, and salt and mix just until well combined, about 1 minute.
    • Put the cake batter into the prepared baking pan and bake for about 30-35 minutes.
    • Place the drained sour cherries in a heatproof bowl and set aside.
  • Stir together the cornstarch and ¼ cup of the canned sour cherry water in a bowl.
  • In a heavy-bottomed saucepan, bring ¼ cup of the canned sour cherry water, kirsch, and sugar to a simmer over medium heat.
  • Once it simmers, add the cornstarch mixture and cook for 1-2 minutes.
  • Remove from the heat and pour over the sour cherries. Let it cool completely.
  • Beat the whipping cream on medium-high speed until soft peaks form.
  • Then add the sugar and mix until stiff peaks form.
  • Cut the cake twice horizontally so that you have three cake layers.
  • Place the bottom cake layer on a cake turner and brush it with cherry syrup.
  • Spread with whipped cream and spread an additional ring of whipped cream around the edges.
  • Then spoon half of the sour cherries and syrup on top of the cream but inside the whipped cream ring. The ring ensures that the cherry filling stays in the cake and that no syrup runs out on the sides.
  • Place the second cake layer on top and repeat.
  • Place the third cake layer on top and distribute the remaining ⅓ of the whipped cream over the entire cake and around the sides to lightly frost the outside of the cake.
  • Chill in the refrigerator for at least 4 hours.
  • Before serving, decorate with chocolate shavings, cherries, and additional whipped cream to your liking.

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