German Black Forest Cake | Schwarzwälder Kirschtorte
This four-layer Black Forest Cake is impressive yet deceptively easy to make! The syrup from canned dark cherries is thickened to create a delicious syrup, and homemade whipped cream lightens this rich yet delicate Schwarzwälder Kirschtorte.
Equipment
Ingredients
Chocolate Cake
- 1 scant cup milk
- 2 teaspoon lemon juice (or substitute white vinegar)
- 1¾ cups all purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup vegetable oil
Cherry Filling
- 28 ounces dark cherries in syrup (also called sour cherries; they come in a jar or a can)
- 1 tablespoon cornstarch
Whipped Cream
- 1 pint heavy whipping cream, cold straight from the fridge (about 2 ½ cups)
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar, sifted
Instructions
Make the Chocolate Cakes
- Preheat the oven to 350°F. Grease two 8-inch round cake pans.
- Pour the scant cup milk and two teaspoons of white vinegar in a small bowl. Let sit for 10 minutes at room temperature to curdle & become a quick version of homemade buttermilk.
- In a large mixing bowl, whisk together the all purpose flour, granulated sugar, unsweetened cocoa powder, salt, baking powder and baking soda. Set aside.
- In another large mixing bowl, whisk together the two eggs, vanilla extract, vegetable oil and your curdled milk + lemon juice.
- Add the wet ingredients into the dry ingredients and mix it with a whisk or spatula until there is no dry mixture visible.
- Divide the batter equally between the two cake pans. Bake for 30 to 40 minutes, until a toothpick comes out clean from the center of each cake. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and allow to cool to room temperature on a cooling rack.
Make the Cherry Filling
- While the cake cools, prepare the cherry filling. Open the can or jar of cherries, and pour 3 tablespoon of the syrup from the can into a bowl, and set aside. Optional: remove 12 cherries from the can, and place them in a bowl set to the side, to save for decoration later.
- Pour another two tablespoons of the syrup from the can into a small bowl. Add the cornstarch and whisk with a fork until there are no clumps. Set aside.
- In a medium saucepan on high heat, add all the remaining canned cherries and syrup. Bring the cherries and syrup to a boil on medium-high heat. Once boiling, add the cornstarch-and-syrup mixture. Continue gently stirring the mixture as it boils for one minute. Remove the saucepan from the heat and set aside to cool.
Make the Whipped Cream
- While the filling and cake continue to cool, prepare the whipped cream. In a large mixing bowl with an electric hand whisk or in a stand mixer with the paddle attachment, whip the heavy cream and vanilla extract until it forms soft peaks.
- Add the sifted powdered sugar one tablespoon at a time, mixing for about 30 seconds after each addition. Continue whisking the mixture until it thickens and forms stiff peaks. Set aside in the fridge until you're ready to use your whipped cream.
Assemble the Layer Cake
- To assemble the cake, slice the two cake rounds in half lengthwise, to create four even cake layers. Place the first cake layer on a plate or cake stand. Drizzle one tablespoon of the reserved cherry juice onto the cake.
- Fill a piping bag with the whipped cream. Pipe three evenly spaced out circles on top of the cake layer, like a target. Fill the spaces in between the rings of whipped cream with the thickened cherry mixture.
- Gently place the second cake layer on top, drizzle with another tablespoon of cherry juice, add the rings whipped cream and cherry mixture. Repeat the third cake layer. Add the fourth cake layer on top.
- Spread the remaining whipped cream on the top of the cake in an even layer. Top with grated chocolate and fresh cherries or reserved canned cherries.
- Refrigerate the cake for at least 4 hours, or up to a full day before serving. Slice and enjoy!!
Notes
- Thickening with Cornstarch: Once you add the cornstarch and syrup mixture to the saucepan of cherries, it may stop boiling. Continue gently stirring until the mixture comes back to a boil. Then start your timer for one minute. Cornstarch’s thickening agent is activated in boiling liquid after one full minute.
- Making Whipped Cream: When making homemade whipped cream, use the heavy whipping cream straight from the fridge. The colder it is, the better it'll whip up. I don't recommend using store bought whipped cream, which melts a lot faster.
- Chilling the Cake: Let your finished cake set in the fridge for at least 4 hours before serving. This will help everything (especially the whipped cream) firm up, so it’s easier to slice. It’ll also allow all the flavors to enhance and meld together, so the cake can soak up the cherry juice.
Nutrition
Serving: 1 sliceCalories: 482kcalCarbohydrates: 63gProtein: 5gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 72mgSodium: 366mgPotassium: 216mgFiber: 3gSugar: 33gVitamin A: 1100IUVitamin C: 2mgCalcium: 76mgIron: 3mg
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