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Black Forest Cake
Serves 12 Prep 3 hr Cook 30 min Total 3 hr 30 min Type Dessert Origin German

Black Forest Cake

Germany's Black Forest cake: three layers of chocolate sponge drowned in kirsch, sandwiched with morello cherries and vanilla whipped cream.

Serves 12 Prep 1 hour (plus 2 hours chilling) Cook 30 minutes Units Rate

Overview

A genoise-style chocolate sponge bakes in three thin layers (or one thick layer split into three). Each layer brushes liberally with kirsch syrup. A morello cherry compote spreads between layers along with vanilla-scented whipped cream. The whole cake masks in cream, then dresses with dark chocolate curls and whole drained cherries. Needs to chill at least 2 hours so the layers set.

Ingredients

Chocolate sponge

  • 6 eggs (large, room temperature)
  • 180 g caster sugar
  • 1 teaspoon vanilla extract
  • 120 g plain flour
  • 50 g cocoa powder (unsweetened, Dutch processed)
  • 30 g cornflour
  • 80 g unsalted butter (melted, cooled)

Cherry filling

  • 700 g morello cherries in syrup (jarred; drained, syrup reserved)
  • 2 tablespoons caster sugar
  • 1 tablespoon cornflour
  • 100 ml of the reserved cherry syrup

Kirsch syrup

  • 100 ml cherry syrup (reserved from the jar)
  • 80 ml kirsch (cherry brandy)
  • 2 tablespoons caster sugar

Whipped cream

  • 800 ml double cream (very cold)
  • 60 g icing sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon kirsch (optional)

To decorate

  • 120 g dark chocolate (70%; for shavings)
  • 12 whole drained morello cherries (for the top)

Method

Stage 1 - Bake the sponge

  1. Heat the oven to 180°C (160°C fan). Line a 23 cm round tin with parchment and grease the sides.
  2. In a large bowl set over a pan of simmering water, whisk the eggs, sugar and vanilla until pale and warm to the touch (about 4 minutes).
  3. Lift off the heat. Whisk with an electric mixer on high for 6-8 minutes until tripled in volume and ribbon-stage (a trailing ribbon holds 5 seconds on the surface).
  4. Sift the flour, cocoa and cornflour together. Fold into the eggs in three additions, gently, with a large spatula.
  5. Drizzle the melted butter around the edge; fold in just until incorporated.
  6. Pour into the tin; level lightly.
  7. Bake 25-30 minutes until the top springs back and a skewer comes out clean.
  8. Cool 10 minutes in the tin; turn out onto a rack. Cool completely.

Stage 2 - Cherry filling

  1. Drain the cherries (reserve the syrup).
  2. In a small pan, whisk 100 ml cherry syrup, the sugar and cornflour.
  3. Bring to a simmer; stir until thickened and glossy (1-2 minutes).
  4. Stir in the drained cherries (keep back 12 for decoration).
  5. Cool completely.

Stage 3 - Kirsch syrup

  1. Warm 100 ml cherry syrup with the sugar until dissolved.
  2. Cool; stir in the kirsch.

Stage 4 - Whipped cream

  1. Whip the very cold cream with the icing sugar and vanilla to soft-medium peaks.
  2. Fold in the optional 1 tablespoon kirsch.
  3. Reserve 200 ml for piping; keep both portions cold.

Stage 5 - Split and soak

  1. Slice the cooled sponge horizontally into 3 even layers using a long serrated knife.
  2. Set the bottom layer on a cake board or stand.
  3. Brush generously with kirsch syrup (about a third per layer).

Stage 6 - Assemble

  1. Spread a third of the cherry filling on the bottom layer, leaving a 1 cm border.
  2. Pipe or dollop a third of the cream over the cherries; smooth.
  3. Set the middle layer on top; press lightly; brush with kirsch syrup.
  4. Spread the next third of cherries and another third of cream.
  5. Top with the final layer; brush with the last of the kirsch syrup.

Stage 7 - Mask and decorate

  1. Cover the top and sides of the cake with the remaining (non-reserved) cream; smooth with a palette knife.
  2. Chill 1 hour to firm.
  3. Make chocolate shavings: drag a vegetable peeler down a slab of dark chocolate, slightly warmed in your hand.
  4. Press shavings onto the sides; scatter over the top.
  5. Pipe 12 cream rosettes around the top edge; nestle a cherry into each.
  6. Chill at least 1 more hour before slicing.

Notes

  • Kirsch is non-negotiable for the real thing: It's literally in the name (Kirschtorte = cherry-brandy torte). Substitute extra cherry syrup with 1 teaspoon almond extract if you must, but it's not the same cake.
  • Morello cherries, not sweet: Black Forest cake uses sour morellos. The sweet-and-sour balance is the point. Jarred Bavarian or Polish morellos are best.
  • Cream needs to be very cold: Stick the bowl and whisk in the freezer 15 minutes before whipping. Warm cream won't hold its peaks for the masking.

Variations

Alcohol-free: Skip the kirsch; soak with cherry syrup plus 1 teaspoon almond extract. Won't keep the German "Kirschtorte" name legally in Germany but tastes fine. Plated dessert version: Bake the sponge in a tray, cut rounds, layer in glasses with cream and cherries; ready in 30 minutes.

Serving

Serve cold from the fridge, but let slices sit 10 minutes before eating so the sponge softens. Coffee alongside.

Storage

  • Keeps 3 days refrigerated, covered.
  • Doesn't freeze well once assembled (the cream weeps on thaw). Unfilled sponges freeze 2 months.

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