Black Forest Cake – A classic German dessert made with chocolate

Black Forest cake, also known as Schwarzwälder Kirschtorte, is a popular and classic German dessert, which features layers of chocolate sponge cake filled with cherries and whipped cream, and often soaked in cherry liqueur.

Black Forest cake originates in Germany’s Black Forest region. It is thought to have been influenced by the traditional dress of ladies in the region, which consists of a black skirt with white frills. The dark color of the cake layers reflects the black skirt, while the whipped cream and cherries represent the white frills and red pom-poms.

Making a Black Forest cake involves several steps, including preparing the chocolate sponge cake layers, the whipped cream filling, and assembling the cake with cherries. Here’s a basic recipe to guide you through the process:

Ingredients:

For the chocolate sponge cake:

1 and 3/4 cups (220g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water

For the whipped cream filling:

2 cups (480ml) heavy cream, chilled
1/2 cup (60g) powdered sugar
1 teaspoon vanilla extract

For the cherry filling and decoration:

2 cups (480g) pitted cherries (fresh or canned), drained
1/4 cup (60ml) Kirschwasser (cherry brandy), optional
Additional cherries and chocolate shavings for decoration

Instructions:

Prepare the chocolate sponge cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
Stir in the boiling water until the batter is smooth. The batter will be thin.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Make the whipped cream filling:

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat.

Prepare the cherry filling:

If using canned cherries, drain them well. If using fresh cherries, pit them.
Optional: Toss the cherries with Kirschwasser (cherry brandy) for extra flavor.

Assemble the Black Forest cake:

Once the cakes are completely cooled, use a long serrated knife to level the tops if necessary.
Place one cake layer on a serving plate. Spread a layer of whipped cream over the cake, then top with a layer of cherries.
Place the second cake layer on top and press gently.
Frost the top and sides of the cake with the remaining whipped cream.
Decorate the top of the cake with additional cherries and chocolate shavings.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Enjoy your homemade Black Forest cake!

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