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Schwarzwälder Kirschtorte, or Black Forest Cake, is one of Germany’s most iconic desserts, celebrated for its indulgent layers and balanced flavours.
This decadent cake, with its combination of chocolate sponge, tart cherries, and fluffy cream, is a treat that captures the essence of German baking; precise, elegant, and rich with tradition.
Named after the Black Forest region, it’s a dessert that has transcended borders to become a favourite worldwide, yet it remains deeply rooted in its German heritage.
What Is Schwarzwälder Kirschtorte?
Schwarzwälder Kirschtorte is a multi-layered cake made with chocolate sponge, whipped cream, and cherries, with a distinctive addition of Kirschwasser, a clear cherry brandy, which gives the dessert its signature flavour.
The cake is typically assembled in alternating layers, with the chocolate sponge brushed with Kirschwasser to infuse it with a subtle warmth and depth. Between each layer, cherries and whipped cream create a delightful contrast, balancing the richness of the chocolate with a bright, tangy sweetness.
The exterior of the cake is equally stunning, covered in a smooth layer of whipped cream and adorned with dark chocolate shavings and more cherries on top. Every slice of Schwarzwälder Kirschtorte is a visual delight, with its well defined layers promising a harmonious blend of textures and flavours.
Ingredients and Taste
The ingredients for Schwarzwälder Kirschtorte are as elegant as the cake itself. The base is made from chocolate sponge cake, which is light yet rich, providing the perfect foundation for the other components.
Whipped cream is a key element, lending an airy, creamy texture that contrasts beautifully with the cake’s density. Cherries, both as a filling and a garnish, add a tart, fruity brightness that cuts through the sweetness.
Kirschwasser, the cherry brandy, is perhaps the most distinctive ingredient. Its subtle warmth enhances the flavours of the cherries and adds a sophisticated complexity to the cake. Dark chocolate shavings complete the ensemble, offering a bittersweet edge that ties all the elements together.
When it comes to taste, Schwarzwälder Kirschtorte is an exquisite balance of flavours. The chocolate sponge provides a deep cocoa richness, the cherries add a burst of tart juiciness, and the whipped cream tempers it all with a velvety lightness. The Kirschwasser lingers gently in the background, elevating the entire dessert with its nuanced cherry aroma.
A Taste of History
The origins of Schwarzwälder Kirschtorte are tied to Germany’s Black Forest region, known for its dark forests, cherry orchards, and production of Kirschwasser. While the exact inventor of the cake is debated, its first documented recipe appeared in the 1930s, and it quickly gained popularity as a luxurious treat.
The combination of chocolate, cream, and cherries was inspired by the flavours of the region, particularly the cherry brandy that has been produced there for centuries.
The cake’s name reflects its deep connection to the Black Forest, with its dark chocolate shavings symbolizing the forest’s dense canopy and the cherries paying homage to the region’s fruit. Over time, Schwarzwälder Kirschtorte became a symbol of German confectionery artistry, known for its precision and elegance.
Schwarzwälder Kirschtorte (Black Forest Cake) Recipe
Serves: 4 people
Ingredients:
For the Chocolate Sponge:
- 3 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 20g cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
For the Cherry Filling:
- 200g pitted sour cherries (fresh or jarred)
- 50ml Kirsch (cherry brandy)
- 50g granulated sugar
- 1 tbsp corn starch
- 2 tbsp water
For the Whipped Cream:
- 300ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Decoration:
- 50g dark chocolate, shaved
- Fresh cherries for garnish
Directions
Preheat your oven to 180°C (350°F). Grease and line an 18cm (7-inch) round cake tin with parchment paper. In a large mixing bowl, whisk the eggs and sugar using an electric mixer until the mixture triples in volume and becomes pale and fluffy. This step is crucial for a light and airy sponge.
Sift the flour, cocoa powder, and baking powder into the egg mixture. Gently fold the dry ingredients into the eggs using a spatula, taking care not to deflate the batter. Add the vanilla extract and mix lightly. Pour the batter into the prepared tin and bake for 20–25 minutes or until a skewer inserted into the centre comes out clean.
Allow the sponge to cool completely in the tin before removing it. Once cooled, carefully slice the sponge into two even layers using a serrated knife. Set aside while preparing the filling and whipped cream.
To prepare the cherry filling, combine the pitted cherries, sugar, and Kirsch in a small saucepan. Heat over medium heat until the cherries release their juices. In a small bowl, mix the corn starch with water, then stir it into the cherry mixture. Cook for an additional 2–3 minutes until thickened. Remove from heat and let it cool completely.
For the whipped cream, chill a mixing bowl and beaters in the freezer for 10 minutes. Then, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be cautious not to over whip, as the cream may turn grainy.
Assemble the cake by placing the bottom sponge layer on a serving plate. Spread a layer of the cooled cherry filling over the sponge, followed by a generous layer of whipped cream. Place the second sponge layer on top and press gently to secure.
Cover the top and sides of the cake with the remaining whipped cream, smoothing it evenly with an offset spatula. Sprinkle the shaved dark chocolate over the top and sides of the cake. Garnish with fresh cherries for a classic presentation.
Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavours to meld. Slice and serve with a cup of freshly brewed coffee or tea. For an authentic touch, pair with a small glass of Kirsch on the side. Enjoy the rich, balanced flavours of this iconic German dessert.
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