Germany Schwarzwälder Kirschtorte (Black Forest Cake)
While it is commonly believed that Schwarzwälder Kirschtorte, or Black Forest cake, is named after the mountain range of the same name in South Western Germany, this is only indirectly the case. In fact, the cake is named after a cherry liquor called Schwarzwälder Kirschwasser, or Black Forest cherry water, that is a specialty of the mountain region. The cake itself appears to have originated in other parts of Germany—places ranging from Bonn to Berlin claim its origin—but the defining characteristic is the use of that unique cherry brandy. This sumptuous cherry-infused chocolate cake is a world-renowned treat that requires both time and skill to produce, but it is eminently worth the effort. Recipe Servings: Serves 12
Prep Time
3 hours
Cook Time
1 hour 30 minutes
Total Time
4 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Cake and Syrup:- 5 Tbsp (75 g) unsalted butter, melted and cooled, plus more for pan
- 1 cup (120 g) flour, plus more for pan
- 1 1/2 cups (300 g) sugar
- 6 eggs
- 3/4 cup (90 g) cornstarch
- 1/4 cup (30 g) Dutch-processed cocoa powder
- 1 tsp (5 g) kosher salt
- 14 oz (400 g) jarred or canned sour cherries, drained, reserving 1/2 cup cherry juice, plus 12 cherries for garnish
- 1/2 cup (120 ml) kirschwasser (cherry brandy)
- 2 Tbsp (20 g) unflavored, powdered gelatin
- 2 cups plus 6 Tbsp (480 ml plus 90 ml) milk
- 1/2 cup (60 g) cornstarch
- 6 Tbsp (75 g) sugar
- 4 cups (940 ml) heavy cream, chilled
- 6 Tbsp (90 ml) kirschwasser (cherry brandy)
- 1 tsp (5 ml) vanilla extract
- 4 oz (115 g) bittersweet chocolate, grated
Directions
- Cake and Syrup:
- Preheat the oven to 350°F (180°C).
- Grease and flour a round cake tin of 3-inch (8 cm) depth and 9-inch (23 cm) diameter.
- In a large bowl, use an electric mixer to beat eggs and 1 cup (200 g) of sugar on high speed until mixture is light and fluffy, at least 6 minutes.
- Combine flour, corn starch, salt, and cocoa powder in a separate bowl. Whisk ingredients together before sifting them onto sugar and egg mixture.
- Add butter and fold it gently into batter, taking care not to overmix.
- Pour batter into cake tin and smooth top of mixture until flat.
- Bake for 45 minutes or until an inserted skewer comes out clean.
- Take a sharp, serrated knife and trim top of cake until it is even and flat.
- Cut cake horizontally into 3 equal layers.
- Combine Kirschwasser and cherries in a bowl, stirring together. Set aside to rest for 30 minutes.
- In a saucepan, boil reserved cherry juice with 1/2 cup (100 g) of sugar, stirring constantly until sugar dissolves.
- Remove pan from heat to cool cherries.
- Using a sieve or colander, drain Kirschwasser from cherries and add it to the saucepan.
- Let syrup and cherries rest.
- Frosting and Construction:
- Place 6 tablespoons (90 ml) of milk in a bowl and sprinkle gelatin over the top. Rest briefly until the gelatin softens.
- In a large saucepan, whisk together cornstarch and sugar. Cook mixture over medium heat until thickened to pudding-like texture.
- Combine gelatin and sugar mixture in a food processor and blend until smooth. Move mixture to a large bowl.
- In a separate bowl, beat together cream, Kirschwasser, and vanilla until stiff peaks form.
- Gradually add cream mixture to gelatin mixture, folding them together until fully combined.
- On a cake stand, place one layer of cake. Brush with cooled cherry syrup.
- Cover syrup layer with cherries and evenly spread about 1 cup of frosting over cherries.
- Place another layer of cake on top of the frosting and brush that with syrup. Spread about 2 cups of frosting over syrup.
- Add final layer of cake to the top. Brush it with remaining syrup until covered.
- Spread a thin layer of frosting over the top. Place remaining frosting in a piping bag with a star tip.
- Pipe frosting on as desired, adding mounds around the edge of the cake to top with the 12 cherries.
- Sprinkle chocolate shavings over center of cake.
- Chill for 2 hours, until frosting is set.
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