Schwarzwaelder Kirschtorte (Black Forest Cake)
Chocolate sponge layers soaked in real Kirschwasser cherry brandy, filled with whipped cream and sour morello cherries — first documented in 1934, and unmistakably fake if made with sweet cherries, cherry syrup, or buttercream instead.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 1 cup butter, softened
- 1 3/4 cups sugar
- 4 eggs
- 1 cup milk
- 1/2 cup Kirschwasser (cherry brandy)
- 3 cups jarred morello cherries, drained (syrup reserved)
- 3 cups heavy cream, whipped
- 1/4 cup sugar, for the whipped cream
- Chocolate shavings, for garnish
Steps
- Whisk the flour, cocoa powder, and baking powder together.
- Cream the butter and sugar until light, then beat in the eggs one at a time.
- Alternate folding in the dry ingredients and milk until a smooth batter forms.
- Divide the batter among three greased cake pans and bake at 350F for 20-25 minutes, until a toothpick comes out clean. Let cool completely.
- Brush each cake layer generously with a mix of the Kirschwasser and reserved cherry syrup.
- Whip the cream with the sugar to soft peaks.
- Layer the soaked cakes with whipped cream and morello cherries between each layer, then frost the outside with more whipped cream.
- Garnish with chocolate shavings and whole cherries.