Black Forest Cake
A beloved German Cake
Inroduction
About this Recipe
By: Marija
The Black Forest Cake, or Schwarzwälder Kirschtorte, is a classic German masterpiece of chocolate sponge, whipped cream, and cherries infused with Kirsch.
Originating in the Black Forest region of Germany in the early 1900s, this elegant cake has become one of Europe’s most loved desserts — perfect for birthdays, holidays, or any celebration.🍒
Ingredients
Sponge Cake
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7 eggs (room temperature)
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250 g sugar
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1 pinch of salt
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150 g flour
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80 g cocoa powder
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50 g cornstarch
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½ tsp baking powder
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60 g melted butter
Cake Syrup
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20 g Kirsch (cherry liqueur)
Cherry Filling
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1 jar sour cherries (reserve the juice)
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45 g cornstarch
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1 pinch cinnamon
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Juice of ½ lemon
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60 g sugar
Cream Filling
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700 ml cold whipping cream
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25 ml Kirsch
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70 g sugar
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15 g agar-agar (Agartine)
Decoration
- 400 ml cold whipping cream
- 10 g agar-agar
- 200 g dark chocolate (for shavings)
- 12 glacé cherries
Step by Step Instructions
Step 1
Bake the Sponge
Whisk eggs, sugar, and salt for about 15 minutes until thick and pale.
Mix flour, cocoa, cornstarch, and baking powder; sift and gently fold into the egg mixture.
Finally, fold in melted butter carefully.
Pour into a prepared cake ring and bake at 190°C for 25–30 minutes.
Let cool completely, then slice into three even layers.
Brush each layer with a little cherry liqueur.
Step 2
Prepare the Cherry Filling
Drain the cherries and keep the juice.
Mix the juice with sugar, lemon juice, cinnamon, and cornstarch, then bring to a boil until thickened.
Add the cherries and let cool.
Spread the cherry mixture dome-shaped on the bottom sponge (about 1 cm away from the edge).
Place a cake ring around it and chill.
Step 3
Make the Cream Filling
Boil agar-agar in 200 ml water for 2 minutes, then let it cool slightly.
Whip cream with sugar and Kirsch until stiff.
Add 2 tbsp of whipped cream to the agar mixture, mix well, then fold in a few more spoonfuls.
Finally, fold the agar mixture into the rest of the whipped cream.
Spread half over the cherries, place the second layer, and spread the rest on top.
Cover with the third layer and refrigerate for at least 4 hours (preferably overnight).
Step 4
Decoration
Heat 10 g agar-agar with about 3–4 tablespoons of cream and let it simmer gently for 2 minutes to activate.
Allow it to cool slightly until lukewarm. Whip the remaining cold cream until it begins to hold its shape.
Add 2–3 tablespoons of the whipped cream to the agar mixture and stir well to equalize the temperature.
Then fold this mixture carefully into the rest of the whipped cream and continue whipping briefly until firm.
Cover the cake evenly with the cream, decorate the sides with dark chocolate shavings, pipe small cream swirls on top, and finish with glacé cherries.
