Black Forest cake, also known as Schwarzwälder Kirschtorte in German, is a rich and decadent dessert that originated in the Black Forest region of Germany. The traditional version of the cake consists of multiple layers of chocolate sponge cake, whipped cream, and cherries, which are typically soaked in Kirsch (cherry brandy) for added flavor. The cake is then decorated with chocolate shavings and additional whipped cream and cherries.
Recipe for Black Forest CakeCourse: DessertCuisine: French
- 2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
4 large eggs
2 tsp vanilla extract
1 cup boiling water
- For the cherry filling:
4 cups fresh or frozen cherries, pitted
1/2 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
- For the whipped cream frosting
3 cups heavy cream
1/2 cup powdered sugar
2 tsp vanilla extract
- For garnish
Additional cherries, for decoration
Chocolate shavings, for decoration
- Instruction for cake making
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix on medium speed until smooth.
- Stir in the boiling water gradually, mixing until the batter is well combined. The batter will be thin, but that’s okay.
- Divide the batter equally among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the cherry filling
- In a medium saucepan, combine the cherries, sugar, cornstarch, and vanilla extract.
- Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil.
- Reduce the heat to low and simmer for an additional 5 minutes, stirring constantly.
- Remove from heat and let the cherry filling cool completely.
- For the whipped cream frosting
- In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Whip on high speed with a hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form.
- To assemble the Black Forest cake:
- Place one of the cooled cake layers on a serving plate and spread a layer of cherry filling on top.
- Top with a layer of whipped cream frosting.
- Repeat with the remaining cake layers, cherry filling, and whipped cream frosting.
- Frost the sides of the cake with a thin layer of whipped cream frosting to give it a good look.
- Decorate the top of the cake with additional cherries and chocolate shavings.
- Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
- Be sure to measure your ingredients accurately. Baking is a precise science and even small measurement errors can affect the final outcome of the cake.
- It’s important to use room temperature ingredients, such as eggs and buttermilk, as they will blend together more easily and result in a more even cake batter.
- Don’t overmix the cake batter once the dry ingredients are added, as this can cause the cake to become tough and dry. Mix until just combined.
- Make sure the cake layers are completely cooled before assembling the cake, or the filling and frosting may melt and slide off.
- Chill the cake in the refrigerator for at least 2 hours, or overnight, to allow the flavors to meld together and the frosting to set.
- If you don’t have access to fresh cherries, you can use canned or frozen cherries instead. Just be sure to drain them well and adjust the sugar as needed.
- You can use a vegetable peeler to create the chocolate shavings for the garnish. Simply run the peeler along the edge of a block of chocolate to create thin, curled shavings.
- If you don’t have access to buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes to thicken.
- This cake is best served chilled, so keep it in the refrigerator until ready to serve. Enjoy!
The exact origin of the Black Forest cake is not entirely clear, but it is believed to have evolved from a dessert called “Schwarzwalder Kirsch,” which consisted of cherries soaked in Kirsch and served with whipped cream. The addition of chocolate sponge cake and more layers of cream and cherries eventually led to the creation of the modern-day Black Forest cake.
Today, the Black Forest cake is a popular dessert all around the world and is often served on special occasions such as birthdays, weddings, and anniversaries. It’s a rich and indulgent dessert that’s perfect for chocolate and cherry lovers alike.
What is a Black Forest cake?
Black Forest cake, also known as Schwarzwälder Kirschtorte, is a traditional German dessert. It consists of several layers of chocolate cake, whipped cream, and cherries. The cake is often garnished with additional whipped cream, chocolate shavings, and maraschino cherries.
Where does the name “Black Forest” come from?
The name “Black Forest” refers to the region in southwestern Germany where the cake originated. The region is known for its dense forests, which inspired the cake’s name.
What are the key ingredients in a Black Forest cake?
The main ingredients of a Black Forest cake include chocolate cake layers, whipped cream, cherries (often sour cherries), and a cherry liqueur called Kirsch. Some variations may also include chocolate shavings or a chocolate ganache.
Can I make a Black Forest cake without alcohol?
Yes, you can make a non-alcoholic version of Black Forest cake by omitting the cherry liqueur or using a non-alcoholic substitute. You can enhance the flavour by using cherry juice or cherry syrup instead.
How should I store a Black Forest cake?
It is best to store a Black Forest cake in the refrigerator due to the whipped cream filling. Place the cake in an airtight container or cover it with plastic wrap to prevent it from drying out. Properly stored, the cake should last for a few days.