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Authentic Black Forest Cake Recipe

AUTHENTIC BLACK
FOREST CAKE RECIPE
Last updated on September 3, 2020 / Originally published
July 27, 2019 / 83 Comments / Sabine /

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Everything about this rich black

forest cake is mouthwatering. This
classic German cake (Schwarzwälder
Kirschtorte), is moist, flavorful, and a
crowd favorite.

In this blog post, I will teach you

how to make this dark forest cake
with detailed instructions, photos,
and video. Plus, I will explain the
difference between regular cocoa
and dutch cocoa!

Not in the mood for this black forest

cherry cake? That's okay! Try my all-
time favorite chocolate cake instead.

Why This Black Forest Cake Works:

This authentic cake has an

intense chocolate flavor.

It's the perfect combination of

sweet and sour.

Perfect for crowds because

everyone loves it!

Due to the whipped cream, the

cake is really light and airy.

You can serve it for all

occasions.

[cmtoc_table_of_contents]

H OW TO M A K E B LAC K
FOREST CAKE
( S C H WA R Z WÄ L D E R
K I R S C H TO RT E I N G E R M A N )

FIRST STEP: Preheat oven to 320 °F

(160°C). Line the bottom and the
sides of a 9" (23cm) springform pan
with parchment paper and set aside.

The easiest way to line a springform pan

with parchment paper is to cut out a circle

for the bottom and 2-3 inch strips for the

sides.

SECOND STEP: In a large mixing

bowl, using a stand or a handheld
mixer fitted with a whisk or paddle
attachment, mix eggs, sugar, butter,
and vanilla until creamy and
thoroughly combined about 2-3
minutes.

THIRD STEP: Sift in flour, cocoa,

baking powder, and salt. Stir to
combine, another 1-2 minutes.

FOURTH STEP: Transfer to the

prepared baking pan and bake for
about 33-38 minutes or until a
toothpick in the center comes out
clean. Do not overbake. I baked mine
for exactly 35 minutes. Let cool to
room temperature.

FIFTH STEP: Place drained sour

cherries into a medium-sized bowl.
Set aside.

SIXTH STEP: In a small bowl, stir

together cornstarch and 4 tbsp of
canned sour cherry water to
combine.

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SEVENTH STEP: In a heavy-

bottomed saucepan, bring ¼ cup
canned sour cherry water, kirsch,
and sugar over medium heat to a
simmer. Stir constantly. Pour in the
cherry-cornstarch mixture and cook
for 1-2 minutes until it gets thick like
syrup and coats the back of a spoon.

It should look like in the picture

below.

EIGHTH STEP: Remove from the

heat and pour over sour cherries. Let
cool to room temperature.

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NINTH STEP: In a large mixing bowl,

whisk the heavy whipping cream
until soft peaks form. Add sugar and
whisk until stiff peaks form.

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TENTH STEP: Cut the cake

horizontally two times so that you
have three almost evenly thick cake
layers. Place the bottom cake layer
on a cake stand or plate and brush
with cherry syrup lightly. See picture
below.

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ELEVENTH STEP: Spread with

whipped cream and pipe an
additional ring of whipped cream
around the edges (together about
of the cream). Then spoon the half of
the sour cherries (with very little
liquid) on top of the cream but inside
the piped ring.

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NOTE: The ring makes sure that the

cherries stay inside the cake and no
syrup is running out the sides. See
picture below.

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Then spoon additional whipped

cream on top of cherries and spread
evenly to cover them (another of
the cream, so that about ⅓ of the
cream is now used in total). Place
the second cake layer on top and
repeat.

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Finish with the third cake layer on

top and spread remaining ⅓ of
whipped cream all over the cake and
around the edges. Chill in the fridge
for at least 4 hours.

Before serving, decorate with

chocolate sprinkles, fresh cherries,
and additional whipped cream to
your preference. Store in an airtight
container in the fridge for up to 3
days.

BAKER'S TIPS

Use high-quality chocolate as a

garnish because it enhances the
flavor.

Always use dutch cocoa for this

moist cake.

Allow the baked cake to cool

completely before frosting and
cutting layers.

Using sour cherries gives you a

great flavor combination that
goes well with the sweet
chocolate.

SUBSTITUTIONS

Consider these substitutions when

making the best german cake ever!

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that small lessons today can mean
big ideas tomorrow

Substitute the vanilla bean for 1