Introduction Black Forest Cake

Introduction Black Forest Cake

Black Forest Cake is a rich and indulgent German dessert, also known as Schwarzwälder Kirschtorte. It consists of layers of moist chocolate sponge cake, whipped cream, and sweet cherry filling, often infused with Kirsch (cherry brandy) for added flavor. The cake is traditionally decorated with more whipped cream, chocolate shavings, and maraschino cherries.

To make this cake, a soft and airy chocolate sponge is baked and sliced into layers. The cherry filling is made by cooking cherries with sugar and cornstarch until thickened. Whipped cream is prepared by beating heavy cream with powdered sugar and vanilla. The cake layers are brushed with Kirsch or cherry syrup, then stacked with alternating layers of whipped cream and cherry filling.

The assembled cake is generously coated with whipped cream, topped with chocolate curls, and garnished with cherries for an elegant finish. Refrigerating for a few hours enhances the flavors, making it even more delicious.

Black Forest Cake is perfect for celebrations, offering a delightful balance of chocolate, cream, and fruit in every bite. Whether for birthdays, weddings, or special occasions, this cake remains a timeless favorite.

Ingredients :

For the Chocolate Sponge Cake:

1 cup (120g) all-purpose flour
½ cup (50g) cocoa powder
1 cup (200g) sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (120ml) buttermilk
½ cup (120ml) vegetable oil
2 large eggs
1 tsp vanilla extract
½ cup (120ml) hot water or coffee

For the Cherry Filling:

2 cups pitted cherries (fresh or canned)
½ cup (100g) sugar
2 tbsp cornstarch
2 tbsp Kirsch (cherry brandy) (optional)

For the Whipped Cream:

2 cups (480ml) heavy whipping cream
¼ cup (30g) powdered sugar
1 tsp vanilla extract

For Decoration:

Chocolate shavings or curls
Maraschino cherries

Recipe :

1️⃣ Bake the Chocolate Sponge Cake:

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans.
In a bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla extract. Mix until smooth.
Stir in hot water or coffee gradually.
Pour the batter evenly into the pans and bake for 30–35 minutes.
Let the cakes cool completely before assembling.

2️⃣ Prepare the Cherry Filling:

In a saucepan, combine cherries, sugar, and cornstarch over medium heat.
Stir until thickened, about 5 minutes. Add Kirsch (if using) and let it cool.