Schwarzwälder Kirschtorte
PrintSchwarzwälder Kirschtorte
Delight in the decadence of Schwarzwälder Kirschtorte, the iconic Black Forest Cake from Germany. This layered chocolate sponge cake is interspersed with rich cherry filling, whipped cream, and adorned with chocolate shavings—a true showstopper for any celebration.
- Total Time: 2 h
- Yield: 12 portions 1x
- Category: Medium
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
For the filling:
- 1 jar (24 oz) morello cherries, drained and juice reserved
- 1/2 cup kirsch (cherry brandy)
- 1 cup heavy cream
- 2 tbsp powdered sugar
For decoration:
- 1/2 cup chocolate shavings
- Fresh cherries (for garnish)
- Whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the oil, buttermilk, eggs, and vanilla extract. Add to the dry ingredients and stir until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the cream with powdered sugar until stiff peaks form.
- Once the cakes are cool, cut each cake in half horizontally to create four layers.
- Place one layer on a serving plate. Brush with cherry juice and kirsch. Spread with whipped cream and top with a layer of cherries. Repeat with the remaining layers.
- Frost the top and sides of the cake with whipped cream. Decorate with chocolate shavings and fresh cherries.
- Chill the cake for at least 2 hours before serving to allow the flavors to meld. Enjoy!