Black Forest Cake
“She stands there like a snow white – snow white cream, blood red cherries, black brown chocolate biscuit bases and dark chocolate chips as decoration. And the scent of the finest cherry brandy…” – the Schwarzwälder Kirschtorte!
A sweet, creamy fruit gateau laced with kirsch! Black Forest Cake is not only popular in the Black Forest region of Germany from where it originates but is also the ultimate coffee-time treat in Austria. The combination of cherries and cream on a kirsch-laced sponge with a creamy chocolate covering is simply irresistible. And, with its colours, white, red and black, the sweet temptation goes perfectly with Austria. Anyone for a coffee with Black Forest Cake?!
For the Black Forest Cake base:
- 50 g chocolate (dark)
- 100 g butter
- 6 eggs
- 130 g icing sugar
- 100 g flour
- 2 tsp baking powder
- 3 tbsp cocoa (unsweetened)
- 60 g cornflour
- 6 tbsp kirsch (for the sponge)
For the cherry filling:
- 400 g cherries (marinaded)
- 200 ml cherry juice (a little more, if needed)
- 2 tsp cornflour
- 3 tbsp sugar
- 1/2 tsp cinnamon (ground)
For the cream:
- 800 ml double cream
- 2 packs cream stiffener
- 2 packs vanilla sugar
- 200 g chocolate (coarse shavings)
- 100 g cocktail cherries (or others)
Directions for Black Forest Cake
- To make the cake sponge, melt chocolate and butter in a bowl over hot water, mix until smooth and allow to cool slightly.
- In the meantime, line a springform cake tin with baking paper, place the tin edge around it but do not grease the sides! Pre-heat the oven to 180 °C/ 350 °F (fan oven).
- Separate eggs and whisk egg whites until the mixture is firm. Mix in half of the sugar, one tablespoon at a time. Beat again until the mixture is stiff.
- Beat egg yolks with the remaining sugar until frothy and stir in the cooled chocolate. Stir in half of the egg whites. Mix the flour with the baking powder, cocoa and cornflour and fold into the egg yolk mixture together with the remaining egg white mixture.
- Pour the mixture into the cake tin, smooth and bake in a hot oven for 35-40 minutes.
- Remove from the oven and immediately loosen from the edge of the tin with a knife. Remove the outer cake ring and turn onto a cooling rack. Carefully remove the baking paper and allow to fully cool.
- In the meantime, to make the cherry filling, drain the cherries and keep the juice. Top the juice up with water, if necessary, so you have at least 200 ml. Take 3 tbsp juice and stir with the cornflour until smooth. Bring the remaining juice to the boil with the sugar and cinnamon, stir into the cornflour mixture and bring to the boil. Remove from the heat and carefully mix in the cherries. Cover the top of the filling mixture with cling film and place in the fridge.
- Slice the cooled cake horizontally twice. Sprinkle 2 tbsp kirsch over each layer.
- To make the creme, beat the double cream with the cream stiffener and vanilla sugar until stiff and spoon a little of this mixture into a piping bag with a nozzle with a jagged edge.
- Place the lower cake layer on a serving plate and pipe 3-4 cream circles over this with a little space between each one. Next, fill up the spaces in between each cream circle with the cherry filling and repeat with the second layer. Place the third sponge layer on the top.
- Use the remaining double cream to smooth around the cake. Pipe small rosettes on the top of the cake and top each one with a cherry.
- Decorate the edges and the centre of the cake with the grated chocolate and keep in a cool place until serving.
Nothing beats fresh fruit. Make the cake in the summer and use fresh cherries for an even fruitier taste!
Our famous Linzer Torte made of fine short pastry is also wonderfully fruity and deliciously filled.
Along with Black Forest ham and the famous cuckoo clock, Black Forest gateau is a symbol of the Black Forest. The cake, which is probably the best known and most popular in Germany, was first mentioned in writing in 1934 although it is, with its sponge and high-volume kirsch, anything but old fashioned! As it is so delicious it quickly found its way to Austria. Gourmets are probably not particularly interested in the disputes concerning its origins whilst those in the know keep quiet and enjoy!