Description
This Traditional German Black Forest Cake is a rich and luscious dessert featuring layers of moist chocolate cake, tart sour cherries in kirsch syrup, and fluffy whipped cream. Perfectly balanced with the deep cocoa notes and kirsch-infused cherry filling, this cake is a classic centerpiece for celebrations and special occasions. The recipe involves baking a tender cocoa cake, preparing a cherry syrup filling, and assembling with sweetened whipped cream for a decadent finish.
Ingredients
Cake
- 6 large eggs
- 1 cup granulated white sugar
- ¼ cup unsalted butter, melted
- 1 vanilla bean (or 1 tsp vanilla extract)
- 1 ¼ cups all-purpose flour, spooned and leveled
- ½ cup dutch-processed cocoa powder, spooned and leveled
- 2 tsp baking powder
- ½ tsp salt
Cherry Filling
- 1 lb canned sour cherries in water, drained (reserve ½ cup water)
- 4 tsp cornstarch
- ¼ cup reserved sour cherry water
- ¼ cup kirsch (cherry brandy)
- ⅜ cup granulated white sugar
Whipped Cream
- 3 cups heavy whipping cream
- ¼ cup granulated white sugar
For Decoration
- Additional whipped cream
- Chocolate shavings
- Cherries
Instructions
- Preheat and prepare pan: Preheat your oven to 320 °F (160°C). Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper by cutting a circle for the bottom and strips for the sides. Set aside.
- Make cake batter: In a large mixing bowl, use an electric mixer with a whisk attachment to beat the eggs, sugar, melted butter, and scraped vanilla bean seeds (or extract) for about 3 minutes until creamy and well combined.
- Combine dry ingredients and bake: Sift together flour, cocoa powder, baking powder, and salt. Add to the egg mixture and gently mix just until well combined, about one minute. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cake: Let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
- Prepare cherries: Drain the canned sour cherries, reserving about ½ cup of the liquid. Place cherries in a heatproof bowl.
- Make cherry syrup: In a small bowl, mix cornstarch with ¼ cup reserved cherry water until smooth. In a saucepan over medium heat, bring ¼ cup reserved cherry water, kirsch, and sugar to a simmer. Stir in the cornstarch mixture and cook, stirring constantly, for 1-2 minutes until thickened into a syrup. Pour over the cherries and let cool completely.
- Whip cream: Using a clean bowl and electric mixer, beat the heavy cream on medium-high speed until soft peaks form (2-3 minutes). Add ¼ cup sugar and continue beating until stiff peaks form (1-2 minutes). Be careful not to overbeat or the cream will curdle.
- Slice cake: Cut the cooled cake horizontally into three even layers.
- Assemble layers: Place the bottom cake layer on a cake turner or serving plate. Brush with cherry syrup, then spread about 1/6 of whipped cream on top, creating a whipped cream ring around the edge. Spoon half the cherries and syrup inside the ring. Top cherries with another 1/6 whipped cream. Place the second cake layer on top and repeat the cherry, syrup, and whipped cream layering.
- Top cake and chill: Place the third cake layer on top. Spread the remaining ⅓ of whipped cream evenly over the top and sides of the cake to lightly frost it. Chill the assembled cake in the refrigerator for at least 4 hours, preferably overnight.
- Decorate and serve: Before serving, decorate the cake with additional whipped cream, chocolate shavings, and cherries to your liking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Using a springform pan lined with parchment helps remove the delicate cake layers easily.
- Be careful not to overmix the whipped cream to avoid curdling.
- The kirsch in the cherry syrup adds authentic flavor but can be omitted or substituted for a cherry extract for alcohol-free version.
- For best results, chill the cake overnight to allow flavors to meld and the whipped cream to set well.
- Leftover cake should be refrigerated and consumed within 3 days to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
