Black Forest Cherry Cake (Schwarzwälder Kirschtorte)
Schwarzwälder Kirschtorte Say it: SHVARTS-vell-der KEERSH-tor-teh
Schwarzwälder Kirschtorte is Germany's celebrated Black Forest cake: light cocoa sponge brushed with kirsch syrup and layered with tart sour cherries and clouds of whipped cream. Despite its showstopping look, it is a home-style cake from the Black Forest region, served for birthdays and Sunday coffee. The crumb is airy, the cream barely sweet, and the cherries cut through the richness. Chocolate shavings and whole cherries on top give it its unmistakable dark, woodland finish.
Black Forest Cherry Cake (Schwarzwälder Kirschtorte)
Schwarzwälder Kirschtorte
Pronounced SHVARTS-vell-der KEERSH-tor-teh
- Serves
- 10
- Prep
- 45 min
- Cook
- 35 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the cocoa sponge
For the cherry filling and syrup
For the cream and decoration
Method
Preheat the oven to 350°F (175°C). Line the bottom of a 10-inch (26 cm) springform pan with parchment; leave the sides ungreased. Sift the flour, cornstarch, cocoa, baking powder, and salt together; set aside.
Whisk the eggs and granulated sugar in a heatproof bowl set over barely simmering water until warm to the touch, about 2 minutes. Remove from the heat and beat with an electric mixer until pale, thick, and tripled in volume, 8–10 minutes; the batter should fall in a thick ribbon that holds for a moment.
Fold the dry ingredients into the egg foam in three additions with a large spatula, just until no dry streaks remain. Pour into the prepared pan, smooth the top, and bake for 30–35 minutes, until the cake is springy and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely.
For the cherry filling, whisk 1 cup (240 ml) of the reserved cherry juice with 1/3 cup (65 g) sugar and 2 tbsp (15 g) cornstarch in a saucepan. Cook over medium heat, stirring, until thickened and glossy, 3–4 minutes; remove from the heat and stir in 2 tbsp (30 ml) kirsch. Fold in the drained cherries and cool completely.
For the syrup, warm 1/2 cup (120 ml) reserved cherry juice with 1/4 cup (50 g) sugar until dissolved; cool, then stir in 3 tbsp (45 ml) kirsch.
Whip the cold cream with powdered sugar, vanilla, and 2 tbsp (30 ml) kirsch to medium-stiff peaks; do not overbeat. Keep chilled.
Split the cooled sponge horizontally into 3 even layers. Place the bottom layer on a serving plate, brush with one-third of the syrup, spread with a thin layer of whipped cream, then spread with half the cherry filling and a little more cream. Repeat with the second layer and the remaining cherry filling; top with the third layer and brush with the remaining syrup.
Cover the top and sides with the remaining whipped cream, swirling or smoothing as you like. Pipe rosettes around the edge, set a reserved whole cherry on each, and scatter chocolate shavings over the top and sides. Chill for at least 2 hours before slicing.
Regional variants
Some German bakers add a thin chocolate ganache glaze or use morello cherries; individual servings in glasses are a modern shortcut.
Cook's notes
- Chill the chocolate and use a vegetable peeler to make curls; let them fall onto parchment so they do not melt from warm hands.
- Keep the cream and bowl very cold, and stop whipping at medium-stiff peaks—cream that is too stiff will look grainy when spread.
- The cake slices most cleanly after chilling; wipe the knife between cuts for defined layers.
Serve with
Strong coffee, tea, or a small glass of kirsch.
Make ahead and storage
The sponge can be baked and frozen for up to 1 month. The assembled cake keeps refrigerated for up to 2 days, but it is best within 24 hours.
