Cooking Lucid
Schwarzwälder Kirschtorte (Black Forest Cake)
Layers of chocolate sponge soaked in kirsch, filled with whipped cream and sour cherries, and crowned with chocolate shavings. Germany's most famous cake from the Black Forest region.
Prep 45 min
Cook 30 min
Total 4h
Serves 12
Ingredients
Step 1 — Chocolate sponge layers
- 6 large eggs (separated)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Step 2 — Filling and assembly
- 2 cans (15 oz each) sour cherries in juice (drained, ½ cup juice reserved)
- 3 tbsp cornstarch
- ¼ cup kirsch (cherry brandy)
- 3 cups heavy cream
- ⅓ cup powdered sugar
- 1 tsp vanilla
- 4 oz dark chocolate (shaved)
- 12 maraschino cherries (for garnish)
Instructions
- 1
Bake the sponge
Beat egg yolks with sugar until pale. Fold in dry ingredients. Whip egg whites to stiff peaks and fold in. Divide between two greased 9-inch round pans. Bake at 350°F for 25–30 minutes. Cool completely.
- 2
Prepare the cherry filling
Simmer cherry juice with cornstarch until thickened. Cool slightly, stir in cherries and kirsch.
- 3
Assemble the cake
Whip cream with powdered sugar and vanilla. Split each cake layer horizontally. Brush layers with kirsch. Alternate cake, cherries, and whipped cream. Frost entire cake with remaining cream, cover with chocolate shavings, and top with whole cherries. Chill 2 hours before serving.
Nutrition per serving: 420 cal · 6g protein · 48g carbs · 24g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
