Luscious layers of chocolate sponge cake sandwiched with whipped cream and cherries then decorated with additional whipped cream, cherries, and chocolate shavings is a classic German dessert Schwarzwälder Kirschtorte popularly known as Black Forest cake or Black Forest gâteau.
Traditionally, kirschwasser, a clear spirit made from sour cherries, is added to the cake. Other spirits are used sometimes, such as rum. For Alcohol free cakes, sugar syrup or cherry juice is used to make the cake moist.
Here, for this beauty, I have borrowed Micky Singh ji’s recipe who is a fantastic baker. I have made eggless Black Forest many times but this time I used eggs.
Let’s move on to the recipe now.
CLASSIC Black Forest cake[Recipe source : Micky Singh ji]
Preparation time: 10 minutes
Baking time: 25-35 minutes
Baking equipment used: 7″ round tin
For the cake:
3 eggs at room temperature
50 gm plain flour (maida)
50 gm dark cocoa powder
150 gm castor sugar
75 gm butter, melted
1 teaspoon vanilla extract or essence
1/4 cup cherry syrup from a tin of tinned cherries
6 tablespoon Kirsch (cherry liqueur )*see note
200 gm double whipped cream, whipped with 1 teaspoon castor sugar till soft peaks form
100 gm double cream whipped with a tablespoon of Kirsch and 1/2 teaspoon castor sugar, whipped till stiff peaks formed for piping (can omit kirsch as per liking)
Fresh or glazed cherries and chocolate shavings for decoration
It is important to have all ingredients at room temperature.
- Preheat the oven to 180 C.
- Grease and line the baking tin and keep aside.
- Take a large, clean and dry mixing bowl. Beat eggs with castor sugar and vanilla extract till it becomes light, fluffy and pale in colour. This should take around 5 minutes
- Sift the flour and cocoa powder together thrice to make the mix evenly brown coloured. Add to the egg mixture in 2-3 batches and mix with cut and fold method gently.
- Pour the melted butter into the batter and fold again gently.
- Pour the batter into the prepared tin and bake in the preheated oven for about 30 minutes or until a toothpick inserted comes out clean. Baking time may vary according to the oven. Total time taken in my oven was 35 minutes.
- Take the cake out of the oven and leave to cool in the tin for 10 mins. Then transfer on to a wire rack.
- Once the cake has completely cooled down to room temp, cut it into half. You may make 3 layers if you wish to.
- Now mix cherry syrup and kirsch together and brush all the layers of the cake with this mixture.
(*NOTE: If you don’t want to add Kirsch, then go for coffee liquor or sugar syrup. For coffee liquor, add 1 teaspoon of coffee in 6 tablespoon of hot water and mix. Or for sugar syrup add 2 teaspoon sugar in 6 tablespoon of water and microwave for 30 seconds. Use either of them to brush the cake or just use the cherry syrup from the tin. But traditionally , Black Forest is done only with Kirsch.)
- Now spread a layer of whipped cream on the bottom layer and sandwich the layers together.
- Do the crumb coat that is to cover the cake with whipped cream. Keep it in the fridge for 15-20 minutes.
- Now take the cake out and cover the sides first with layer of whipped cream and then with grated chocolate.
- After the sides are done, pipe some swirls on top of the cake using the Wilton tip 1M. Sprinkle some grated chocolate to cover in between the swirls and rest of the space. Decorate with fresh cherries or glazed cherries or even rum soaked cherries, whatever you prefer.
I made this cake for anniversary of my daughter’s music teacher. Hence made those hearts and all on the top. If you wish to make them, simply melt some chocolate over double boiler or in a microwave and make the desired shape on foil paper lined on a tray. Carefully place the tray in fridge until set.
A perfect cake that will make any occasion more special!!
Do try and share your feedback on my page. Keep baking till we meet again.