Schwarzwälder Kirschtorte

4.67 from 3 votes

This Schwarzwälder Kirschtorte aka Black Forest Cake is one of the most classic cakes in Germany. Two layers of dark chocolate cake, soaked with kirsch, and filled and topped with whipped cream - this cake is perfect for any celebration.

Prep Time30

Cook Time45

Cooling & Assembling1

Total Time2 15

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: cherries, Chocolate, Layered Cake

Servings:

Calories: 406kcal

Equipment

Stand Mixer

Ingredients

Chocolate Cake Dry Ingredients

100 grams all purpose flour
50 grams corn starch
60 grams cocoa powder natural or dutch processed
1 tsp baking powder

Chocolate Cake Wet Ingredients

3 eggs large, room temperature
200 grams granulated sugar
1 teaspoon vanilla extract
1 teaspoon espresso powder
1/2 teaspoon salt
100 milliliters oil neutral
250 milliliters milk room temperature

Cherries

1 jar sour cherries 24 oz or 680 grams (not strained)
50 milliliters kirsch

Whipped Cream

600 milliliters heavy cream cold
30 grams vanilla pudding mix

Instructions

Make the Chocolate Cake

Preheat the oven to 350 F and place an oven rack in the middle of the oven.
Sift together the flour, cocoa powder, baking powder, and corn starch into a medium bowl.
In the bowl of a stand mixer combine the eggs, sugar, vanilla, espresso powder, and salt. Use the whisk attachment and whip on high for 3 minutes until light and fluffy.
In a large measuring cup, stir together the oil and milk. Once the eggs are fully beaten, turn the mixer to medium low and slowly stream the liquids down the side of the bowl into the egg mix.
Stop the mixer and dump in the dry ingredients. Turn the mixer back on to medium low and whisk again until just combined.
Liberally spray an a 9" cake pan or springform pan with baking spray (one that includes flour) or line with a circle of parchment paper, and pour the batter in.
Place in the preheated oven for 25 minutes. Rotate the cake 180 degrees and bake for another 20 minutes until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and place the pan on a wire rack to cool for 10 minutes. Run a knife along the edge of the cake to loosen it from the edges of the pan.
Remove the cake from the pan by tipping it out or releasing the springform.
Lift the cake pan off of the cake and place on a wire rack to cool fully.
Once cooled, wrap the cake with plastic or an airtight container and place it in the fridge.

Whipped Cream Filling

In the bowl of a stand mixer, pour in the whipped cream and sprinkle with the vanilla pudding mix.
Use the whisk attachment to whip on medium high speed until stiff peaks form. Place the bowl in the fridge until you are ready to assemble.

Assemble the Schwarzwälder Kirschtorte

Strain the cherries and reserve the liquid.
Pour the cherries into a medium bowl and stir with the cherry jam to combine.
In a glass measuring cup, combine 50 milliliters of kirsch and 50 milliliters of the reserved cherry liquid.
Use a long serrated knife to slice the cake into two equal layers. Place the bottom layer face up on a plate or cake stand. Use a pastry brush to brush 50 milliliters of the cherry/kirsch mixture over the the cake. Brush the rest onto the cut side of the second layer of cake.
Scoop half of the chilled whipped cream onto the bottom layer of cake and use a spatula to spread to the edges of the cake. Spoon 2/3 of the cherry mixture evenly over the whipped cream.
Stack the second layer of cake onto the cherries and whipped cream. Scoop the remaining whipped cream onto the cake and spread to the edges.
Spoon the remaining cherry mixture onto the top, focusing it in the center of the whipped cream.
Slice and serve or place in the fridge for a couple hours before serving.

Notes

Fully whip the eggs and sugar, you really want it to become light and fluffy as well as allowing the sugar to dissolve into the eggs. Whip on high speed for at least 3 minutes before streaming in the milk and oil.
Allow the cake to cool fully before trying to slice it. I like to wrap the cake up and place it in the fridge overnight - this will help the cake hold together rather than fall apart while slicing.
Soak the cake fully using all of the liquid. If you want to omit the kirsch liqueur, simply use twice as much of the cherry juice. If you prefer a stronger alcohol flavor, use twice as much kirsch and no cherry juice.
Tart cherries and tart cherry jam should be used for this recipe to balance out all of the sweetness.

Nutrition