Black Forest Cherry Cake Recipe
Black Forest cherry cake, known in Germany as Schwarzwälder Kirschtorte, combines chocolate sponge, whipped cream and cherries with a hint of cherry liqueur. In the Black Forest region it appears at birthdays, weddings and Sunday coffee, a bit like cheesecake on a festive table in Poland. It looks impressive, but its flavour is mainly a simple combination of chocolate and fruit.
This cake combines a light chocolate sponge with juicy cherries and airy whipped cream, creating a classic flavour that is both rich and refreshing. The hint of cherry liqueur adds depth and a traditional Black Forest character, while the grated chocolate gives it a timeless, elegant look.
Chef's tips
Make sure all components are completely cooled before assembling the cake – warm cherries or sponge can melt the cream. For neat layers, chill the sponge briefly in the fridge before slicing, and use a long serrated knife or a cake wire. If your cherries are very sweet, you can slightly reduce the sugar in the cream to keep the overall balance.
How to serve
Serve the cake well chilled, cut into generous slices. It pairs beautifully with unsweetened coffee or tea, which balances the sweetness of the dessert. For a festive touch, you can pipe small rosettes of whipped cream on top and place a cherry on each one.
Ingredients
- eggs at room temperature - 6 piece
- sugar - 180 g
- wheat flour type 450 or 480 - 120 g
- cocoa powder unsweetened - 30 g
- baking powder - 1 teaspoon
- heavy cream min. 30% fat, well chilled - 600 ml
- powdered sugar - 60 g
- cherries pitted, can be from compote or frozen, well drained - 400 g
- potato starch for thickening the cherries - 1 tablespoon
- cherry liqueur optional, can be omitted for a non-alcoholic version - 60 ml
- water for the cherries, if they are very thick - 50 ml
- dark chocolate grated into shavings for decoration - 80 g
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line the bottom of a springform tin about 24 cm in diameter with baking paper.
- Separate the egg whites from the yolks. Beat the egg whites with a mixer on high speed until stiff – when you turn the bowl upside down, the foam should not move. Gradually add the sugar, beating all the time, until the mixture is thick and glossy.
- Add the yolks one at a time, mixing on low speed just until combined.
- Sift the flour, cocoa and baking powder into a bowl. Add the mixture to the eggs in 2–3 additions and gently fold in with a spatula, moving from bottom to top so as not to deflate the batter.
- Pour the batter into the springform tin, smooth the top and bake for 30–35 minutes, until a skewer inserted in the centre comes out dry. After baking, leave the oven door slightly open for 5 minutes, then remove the sponge and let it cool completely.
- Transfer the cherries to a saucepan. If you are using cherries from compote, pour off some of the juice, leaving about 100 ml. If they are very dry, add about 50 ml water. Heat until they start to bubble gently.
- Mix the potato starch with 2–3 tablespoons of cold water and pour into the cherries, stirring. Cook for 1–2 minutes over low heat until the liquid thickens to a jelly-like consistency. Set aside to cool completely.
- Whip the chilled cream with the powdered sugar until stiff and thick – when you lift the beaters, clear traces should remain on the cream. Be careful not to overbeat, as the cream may curdle.
- Cut the cooled sponge horizontally into three even layers with a sharp, long knife. If the top is very domed, you can trim it slightly.
- Soak the bottom layer with half of the cherry liqueur (or cherry juice if you are not using alcohol). Spread half of the cherry mixture on top, leaving a 1 cm free border, then spread a thin layer of whipped cream over it (about 1/4 of the total amount). Cover with the second layer.
- Soak the second layer with the remaining cherry liqueur or juice, spread the remaining cherries and another portion of cream (another 1/4). Cover with the third layer.
- Cover the entire cake with the remaining whipped cream – first a thin layer to catch the crumbs, then a thicker one, smoothing the sides and top with a spoon or spatula.
- Sprinkle the sides and top with grated dark chocolate. You can decorate the top with extra cherries. Refrigerate the cake for at least 3 hours, preferably overnight, so the flavours can meld.
Storage
Store the assembled cake in the fridge, covered, and eat within 2–3 days. The sponge will gradually absorb moisture from the cream and cherries, so the cake will become softer over time.
