Schwarzwälder Kirschtorte (Black Forest cake)

schwarzwälder_kirschtorte_(black_forest_cake)

When it comes to classic European desserts, the German Schwarzwälder Kirschtorte is undoubtedly one of the most iconic and best-loved cakes of all time. A true masterpiece of the culinary world, this decadent, multi-layered cake perfectly balances the flavors and textures of chocolate, cherries, cream, and a hint of boozy Kirsch liqueur for an unforgettable treat that is sure to impress even the most discerning of foodies.

Traditionally made in the Black Forest region of southwestern Germany, this cake has been a favorite in German households since the 16th century. However, it wasn’t until the 20th century that it became the renowned dessert we know and love today, thanks in part to the rising popularity of local food and wines that prompted German bakers to elevate this classic recipe to new heights.

While there are many variations of the Schwarzwälder Kirschtorte out there, they all typically feature three main components: chocolate cake layers, sweetened whipped cream, and cherries soaked in Kirsh liqueur. Some variations also include chocolate shavings, ganache, or additional layers of sponge cake, making it an endlessly adaptable recipe for any occasion.

As with most traditional European desserts, making a Schwarzwälder Kirschtorte from scratch can be a bit of a challenge, but the results are well worth the effort. To start with, you will need a rich, moist chocolate sponge cake, which can be made using a blend of cocoa powder and espresso for an intense chocolate flavor. Once the cake has cooled, it must then be cut into three layers using a long, serrated knife before being soaked in the fruity, slightly boozy Kirsch liqueur.

Next comes the whipped cream, which should be made using chilled heavy cream, sugar, and vanilla extract. While some recipes call for the addition of cream of tartar to stabilize the whipped cream, others suggest using gelatin or mascarpone cheese to add a little extra richness to the frosting.

Finally, it’s time to add the cherries, which can be either fresh or canned, depending on your preference. If using fresh cherries, be sure to remove the pits first, while canned cherries should be drained of any excess syrup before being added to the cake.

To assemble the cake, start by layering the soaked chocolate cake with a generous amount of whipped cream and cherries, repeating the process until all three layers have been added. Once assembled, the cake can be decorated with additional whipped cream and chocolate shavings, or even a drizzle of chocolate ganache for an extra indulgent touch.

While the Schwarzwälder Kirschtorte may seem like a daunting recipe to attempt at home, it truly is a labor of love that is well worth the effort. With its rich chocolate flavor, boozy liqueur-soaked cherries, and creamy whipped topping, this classic German cake recipe is sure to become a family favorite for generations to come.

Ingredients:

For the cake:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup strong brewed coffee or espresso, cooled
  • 1/4 cup Kirsch or cherry liqueur

For the cherry filling:

  • 1 can (21 oz) cherry pie filling
  • 2 Tbsp Kirsch or cherry liqueur

For the whipped cream frosting:

  • 2 cups heavy whipping cream
  • 2 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • Chocolate shavings or curls, for garnish

Directions:

  1. Preheat the oven to 350°F. Grease or line with parchment paper two 9-inch round cake pans.

  2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.

  3. In a large mixing bowl, beat the eggs, sugar, and vanilla extract until pale and thick, about 5 minutes.

  4. Add the vegetable oil and mix until combined. Add the dry ingredients, alternating with the buttermilk, mixing well after each addition.

  5. Add the brewed coffee and Kirsch or cherry liqueur and mix until smooth.

  6. Divide the batter between the prepared pans, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 5-10 minutes, then transfer to wire racks to cool completely.

  7. Prepare the cherry filling by mixing the cherry pie filling and Kirsch or cherry liqueur.

  8. Prepare the whipped cream frosting by whipping the heavy cream, sugar, and vanilla extract until stiff peaks form.

  9. Once the cakes are completely cooled, place one cake layer on a serving platter. Spread the cherry filling evenly over the cake layer. Top with the second cake layer.

  10. Frost the cake with whipped cream frosting, spreading it evenly over the top and sides. Garnish with chocolate shavings or curls.

  11. Chill the cake in the refrigerator for at least 1 hour before serving.

Enjoy your delicious German Schwarzwälder Kirschtorte (Black Forest cake)!