Ilse’s Bakery Recipe: Black Forest Cake
Schwarzwälder Kirschtorte, commonly known as Black Forest Cake in the English-speaking world, has a rich history that is as layered as the cake itself. This famous German dessert originated from the Black Forest region of Germany, known as Schwarzwald in German. The cake's distinctive features are its dark chocolate layers, whipped cream, sour cherries, and Kirsch, a clear cherry brandy.
Over the years, Black Forest Cake has become a symbol of German confectionery craftsmanship and is celebrated in its country of origin as well as internationally. Despite variations in recipes and presentations, the fundamental elements of chocolate, cherries, cream, and Kirsch remain central to this beloved dessert's character
Ingredients
- Cake
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1 1/2 cups granulated sugar
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1 cup unsalted butter, softened
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4 large eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/2 cup cocoa powder
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2 teaspoons baking powder
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1/2 teaspoon salt
- Filling
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2 cups heavy whipping cream
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1/4 cup powdered
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1 teaspoon vanilla extract
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2 cups canned sour cherries, drained (reserve some for decorating)
- Syrup
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1/2 cup cherry juice (from the canned cherries)
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2 tablespoons Kirsch (cherry schnapps)
Instructions
- Cake
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
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Divide the batter evenly between the prepared cake pans and smooth the tops.
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Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Filling
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In a chilled bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
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Reserve some whipped cream for decorating.
- Syrup
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Combine the cherry juice and Kirsch in a small bowl.
- Assembly
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Place one cake layer on a serving plate. Brush the top with the cherry-Kirsch syrup.
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Spread a layer of whipped cream over the cake and scatter some drained cherries.
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Place the second cake layer on top and repeat the syrup and whipped cream layers.
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Frost the sides of the cake with the remaining whipped cream.
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Garnish the top with chocolate shavings and reserved cherries.
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Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld
Prep time: 1 hour
Cook time: 30 minutes
Total time: 1 hour, 30 minutes
Serves: 12 Servings
Category: Dessert
Cuisine: German
Updated: 1 month ago
