The Black Forest cake is one of those desserts that can turn a simple slice of cake into a little journey. It was born among the hills of the German Schwarzwald, where the scent of ripe cherries and the bold character of chocolate have met for generations. It’s a showy, rich but balanced dessert that combines the softness of cocoa sponge cake with fresh whipped cream and the fruity note of sour cherries, often accompanied by the aromatic touch of Kirsch. Making it at home means bringing an evergreen classic to the table that conquers with the first bite.
I followed Ernst Knam’s recipe that was replicated on Bake Off a few years ago (2022)
If you want to try it, I also leave you the recipe for the Sacher, also by Knam
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Cooking time: 40 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Black Forest – Schwarzwälder Kirschtorte
- 1 2/3 cups all-purpose flour (00)
- 1 cup granulated sugar
- 6 tbsp cornstarch (Maizena)
- 1/2 cup unsweetened cocoa powder
- 2 tbsp water
- 6 eggs
- 1 tsp baking powder
- 1 pinch salt
- 2 1/4 cups sour cherries (fresh, pitted)
- 7 oz red wine
- 1/4 cup granulated sugar
- 2 tbsp Kirsch
- 2 1/2 tbsp cornstarch (Maizena)
- 4 1/4 cups heavy cream for whipping
- 1/2 cup granulated sugar
- 1/3 cup Kirsch
- 1 bean vanilla
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/3 cup Kirsch
- 8 sour cherries
- 10 1/2 oz dark chocolate 55% (chopped)
Tools
- 1 Stand mixer
- Knives
- Saucepans
- Piping bag
- Spatulas
- 1 Cake pan 8 2/3 in
Preparation of the Black Forest – Schwarzwälder Kirschtorte
Beat the eggs with the sugar, salt and water for about 10 minutes at the highest speed, until you obtain a pale and fluffy mixture.
Sift the dry ingredients and gently fold them into the egg mixture, mixing from the bottom up.
Grease an 8 2/3 in cake pan with a thin film of oil, pour in the batter and level it with a spatula. Bake in a preheated oven at 356°F for 40–50 minutes.
Check doneness with a toothpick and, once ready, let it cool completely.
Pit the sour cherries and set aside eight whole ones, with stems, for the final decoration.
In a bowl mix the sugar and cornstarch.
Pour the red wine and the Kirsch into a small saucepan and bring to a boil. When it begins to simmer, add the sugar/cornstarch mixture together with the pitted sour cherries.
Let simmer over low heat for about five minutes, just long enough to thicken slightly. Cool well and set aside.
Pour the cream into the bowl of the stand mixer, then add the sugar, Kirsch and the seeds from the vanilla bean.
Whip everything with the whisk until it becomes nice and firm and stable. Transfer the cream into a piping bag and keep it refrigerated until ready to use.
Combine the ingredients in a small saucepan and bring to a boil for two minutes.
Let cool completely.
Take the cooled cocoa base and slice it into three layers.
Place the base on a serving tray (or plate) and soak it with part of the syrup. Spread a layer of whipped cream about 3/4 in thick and place some of the cherries in sauce on it.
Soak the second cake layer and stack it on the first. Spread a 3/4 in layer of whipped cream, add more cherries.
Soak the third layer, place it on top of the second and finish the Black Forest with cream, covering the entire top and sides, leveling well with a spatula.
Create chocolate shavings from the chocolate bars using a knife. Cover the entire Black Forest with the chocolate shavings.
Transfer the remaining cream into a piping bag fitted with a star tip. Pipe 8 rosettes around the circumference and place one cherry on top of each.
TIPS and NOTES
IMPORTANT! if you can’t find fresh sour cherries because they are out of season, use jarred sour cherries in syrup. You only need to skip the step for the “cherries in sauce” and then continue with the rest of the recipe as usual.
Storage
Keep it in the refrigerator, well covered with a cake dome or plastic wrap so the cream does not absorb odors and the sponge cake stays soft.
Ideally store it on a rigid tray or plate because it is a delicate cake rich in cream.
How long does it last
It stays at its best for 2 days, keeping its texture and freshness.
After the second day it is still edible, but the cream begins to lose structure and the cherries release more liquid, so the cake becomes less stable.
HOW TO SUBSTITUTE KIRSCH Alcoholic alternatives
Light rum: gives a soft aromatic note and pairs well with chocolate.
Maraschino: keeps the cherry theme, although it’s a bit sweeter than Kirsch.
Mild grappa: use sparingly so as not to overpower the other flavors.
Non-alcoholic alternatives
Sour cherry juice: the most natural choice, retains the original flavor without alcohol.
Diluted sour cherry syrup: perfect if you want a more intense and sweet flavor.
Red grape juice: works well to give a fruity and slightly aromatic touch.
