Black Forest Cake Recipe | Traditional German Black Forest Cake Recipe

Black Forest Cake or Schwarzwälder Kirschtorte in German, is a popular and decadent dessert known for its rich layers of chocolate cake, whipped cream, and cherries. Originating from Germany's Black Forest region, this cake is named after the specialty liqueur known as Kirsch, made from sour cherries, which is a key ingredient.

Traditionally, the Black Forest Cake consists of multiple layers of chocolate sponge cake infused with Kirsch or cherry brandy. Each layer is sandwiched with whipped cream and cherries. The cake is often decorated with more whipped cream, chocolate shavings, and additional cherries on top.

The combination of rich chocolate, boozy cherries, and light cream makes it a beloved indulgence for cake enthusiasts worldwide. It's a favorite choice for celebrations, parties, and special occasions, admired for its delicious taste and attractive appearance. The Black Forest cake has undergone various adaptations and interpretations, but its classic components remain the essence of this indulgent treat. 

Here's a traditional recipe for a delicious Black Forest cake:

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Ingredients of Black Forest cake:

For the Chocolate Cake Layers:

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Filling and Topping:

• 3 cups heavy cream, chilled
• ¼ cup powdered sugar
• 2 teaspoons vanilla extract
• 1 jar (24 oz) sour cherries) - drained, reserve the juice
• ⅓ cup Kirsch (cherry brandy)
• Chocolate shavings or curls for decoration

Instructions of Making Black Forest cake:

For the Chocolate Cake Layers:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Take a large mixing bowl and  combine flour, sugar, cocoa powder, baking powder, baking soda and salt in it.
• Add eggs, milk, oil and vanilla extract to the dry ingredients and mix until well combined.
• Gradually stir in the boiling water and make a thin batter. 
• Pour the batter evenly into the pans you have prepared before.
• Bake the batter for 30-35 minutes. insert a toothpick into the center of the batter to check whether it is ready or not. If the toothpick comes out mostly clean, then your cake is properly baked. Otherwise bake it for more times.
• Cool your cake in the pans for about 10 minutes. Loose the edges of the cake first running a paring knife around edges and then carefully invert it carefully onto racks. Cool the cake completely for 1 to 2 hours. 

For the Filling and Topping:

• Whip the chilled heavy cream in a mixing bowl until it starts to thicken.
• Add powdered sugar and vanilla extract now to the cream and whip it continuously  until stiff peaks form. Be careful not to overmix.
• Combine the drained cherries with Kirsch in a bowl and set aside.

Assembly:

• Once the cake layers are completely cooled, use a long serrated knife to carefully slice each cake in half horizontally, creating a total of four layers.
• Place one cake layer on a serving plate. Brush the top with some of the reserved cherry juice.
• Spread a layer of whipped cream over the cake and then add a layer of the Kirsch-soaked cherries.
• Repeat with the remaining cake layers, whipped cream and cherries, ending with a layer of cake on top.
• Frost the top and sides of the cake with the remaining whipped cream.
• Decorate the top of your newly made Black Forest cake with chocolate shavings or curls. 
• Keep the cake in refrigerator for a few hours before serving as it will allow the flavors to meld together.

Enjoy your homemade Black Forest cake!

 Recipe Card

Cuisine : German, Course: Cake, Dessert, Prep Time: 50 minutes, Cook Time: 35 minutes, Additional Time: 1 hour 30 minutes, Total Time: 2 hours 55 mins