Ahhh Black Forest Cake 🍒🍫—iconic, dramatic, and forever a crowd-pleaser. Here’s the classic German version (Schwarzwälder Kirschtorte) done right.
🍰 Black Forest Cake (Schwarzwälder Kirschtorte)
Key Elements
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Chocolate sponge cake
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Cherries + cherry syrup
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Whipped cream
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Kirsch (optional but traditional)
Ingredients
Chocolate Sponge
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6 large eggs, room temperature
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¾ cup (150 g) sugar
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1 tsp vanilla
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¾ cup (95 g) all-purpose flour
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⅓ cup (35 g) unsweetened cocoa powder
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1 tsp baking powder
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Pinch of salt
Cherry Filling
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2 cups pitted sour cherries (fresh or jarred)
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¼ cup sugar
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½ cup cherry juice
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1 tbsp cornstarch
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1–2 tbsp Kirsch (optional)
Whipped Cream
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3 cups heavy cream, cold
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⅓ cup powdered sugar
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1 tsp vanilla
Decoration
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Chocolate shavings
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Whole cherries (optional)
Instructions
1️⃣ Bake the Sponge
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Beat eggs and sugar until pale and tripled in volume.
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Fold in vanilla.
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Sift flour, cocoa, baking powder, and salt.
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Gently fold into egg mixture.
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Bake in a lined 9-inch (23 cm) pan at 350°F / 180°C for 30–35 min.
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Cool completely, then slice into 3 layers.
2️⃣ Make Cherry Filling
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Cook cherries, sugar, and cherry juice until simmering.
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Stir in cornstarch slurry until thick.
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Cool, then add Kirsch if using.
3️⃣ Whip the Cream
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Beat cream, powdered sugar, and vanilla to soft peaks.
4️⃣ Assemble
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Place first cake layer → brush with cherry syrup/Kirsch.
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Spread whipped cream → spoon cherry filling.
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Repeat layers.
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Frost entire cake with whipped cream.
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Cover with chocolate shavings and cherries.
Pro Tips 🍒
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Use sour cherries (sweet ones change the flavor)
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Don’t overwhip the cream—keep it light
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Cake tastes even better after a few hours chilling
Want a twist?
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No-alcohol version
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Sheet cake or cupcake style
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Gluten-free Black Forest
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Extra chocolate-heavy version