Black Forest Cherry Cake (Schwarzwälder Kirschtorte)

The Schwarzwälder Kirschtorte, more commonly known as Black Forest Cherry Cake, is a classic and exquisite delicacy that has won the hearts of pastry lovers worldwide. Its delicate chocolate sponge layers, juicy cherries, and light whipped cream create a unique combination of flavors and textures. This cake is one of the most popular desserts on festive tables and is always met with enthusiasm by guests. The Black Forest Cake recipe allows you to create this magic and impress your loved ones and friends on any celebration or special occasion. Let’s dive into the world of sweet indulgence and learn how to make this wonderful dessert!

Calories: 261 kcal per 100 grams.

Preparation time: 70 minutes + 1 hour for soaking.

Yield: 8 servings.

Cuisine: German.

Ingredients

• chicken eggs - 6 pcs;
• sour cream or cream (at least 60% fat) - 500 g;
• sugar - 3 cups;
• dark cocoa powder - 3 tbsp;
• canned cherries - 1 can;
• cognac - 2 tbsp;
• condensed milk - 1 can;
• vanillin - 0.5 tsp;
• wheat flour - 2 cups;
• vegetable oil - 2 tbsp;
• semolina - 2 tbsp;
• dark chocolate for decoration - 100 g.

Cooking

1. Prepare the batter for the chocolate sponge cake. Crack the eggs into a deep, clean bowl, then add a pinch of vanilla and 2 cups of sugar.

2. Whip the mixture thoroughly using a blender or mixer at medium speed for at least 10 minutes. You should get a light, airy egg mixture. If the eggs are not well whipped, the sponge cake won’t rise properly. If you're worried about this, you can add a pinch of baking soda to the mixture.

3. Add cocoa powder and flour to the whipped egg mixture. Be sure to sift the flour through a fine sieve before adding it. If you prefer an intense chocolate flavor, you can add more cocoa powder.

4. Gently mix the ingredients to keep the batter airy. Avoid overmixing, as this could deflate the eggs. Next, prepare a springform baking pan by greasing the bottom with 2 tbsp of vegetable oil using a silicone brush. Spread the oil evenly on the bottom and sides, then dust the pan lightly with semolina. This will help the sponge cake release easily. Pour the chocolate batter into the prepared pan and spread it evenly.

5. Bake the sponge cake in a preheated oven at 180°C (356°F) for 20–30 minutes. Do not open the oven door during the first 10 minutes. While the cake is baking, prepare the cream. In a deep bowl, combine sour cream or heavy cream with condensed milk and the remaining sugar. If you prefer a less sweet cake, you can skip the sugar, as the condensed milk provides enough sweetness.

6. Whip the cream mixture with a blender until thick and fluffy. The sour cream should have a high fat content to ensure a stable consistency. If you’re using low-fat sour cream or cream, add a stabilizer to prevent the cream from becoming runny.

7. Check the sponge cake for doneness. It should be golden brown. Use a toothpick to test the center—if it comes out clean, the cake is ready. If there is batter on the toothpick, bake for a few more minutes. Removing the cake too soon may cause it to collapse.

8. Once the cake has cooled, assemble the cake. Place it on a cutting board and carefully slice it horizontally into three layers. Place the first layer on a wide, flat serving plate. Open a jar of cherries, drain the juice into a bowl, and mix it with cognac. Lightly soak the bottom layer with the cherry juice, spread a layer of cream, and top with some cherries. You can also use fresh cherries, but be sure to remove the pits and let them release some juice before using.

9. Repeat the layering process. Place the second cake layer on top, soak it with juice, spread the cream, and add more cherries. Finally, soak the top layer with the remaining juice and place it on top.

10. Decorate the cake. Spread the remaining cream evenly over the top and sides.

11. Grate a bar of dark chocolate and generously sprinkle the cake on all sides.

12. Add fresh fruit for decoration. While you can use any fruit or berries, cherries or strawberries create the most visually appealing effect.

The Black Forest Cherry Cake is ready! Let it soak for at least an hour before serving.

This recipe is simple and requires only basic ingredients that you likely already have on hand. The result is a soft, sweet, and incredibly delicious cake. The sour cream gives it a balanced sweetness, while the cherries add a refreshing tartness. Enjoy your dessert! 🍒🍰