Classic Black Forest Cake with Kirsch-Soaked Cherries
Black Forest Cake
Rich chocolate layers, tart cherries, and airy whipped cream make this German classic irresistible.
Nutrition (per serving)
There is something truly magical about a classic Schwarzwälder Kirschtorte, or Black Forest Cake. It’s a dessert that feels like a celebration all on its own, balancing the deep, earthy richness of cocoa with the bright, sharp tang of Morello cherries. For me, the secret lies in the contrast: the light-as-air whipped cream provides a cloud-like bed for the moist chocolate sponge, while a generous splash of Kirschwasser (cherry brandy) adds that sophisticated, aromatic kick that defines this German masterpiece.
Assembly is where the fun happens. As you stack those layers and smooth on the cream, you're building a tower of indulgence that looks just as good as it tastes. Whether you're making this for a birthday or a festive holiday dinner, it’s a showstopper that never goes out of style. Don't be intimidated by the layers; once you master the simple cherry reduction and the perfect whip on your cream, you'll find yourself reaching for this recipe every time you want to impress a crowd.
Ingredients
- All-purpose flour:2 cups
- Granulated sugar:2 cups
- Unsweetened cocoa powder:¾ cup
- Baking powder:1½ tsp
- Baking soda:1½ tsp
- Salt:1 tsp
- Large eggs:2 pieces
- Whole milk:1 cup
- Vegetable oil:½ cup
- Vanilla extract:2 tsp
- Boiling water:1 cup
- Morello cherries in syrup (pitted):24 oz
- Kirsch (Cherry Brandy):½ cup
- Heavy whipping cream:3 cups
- Powdered sugar:½ cup
- Dark chocolate bar (for shavings):4 oz
Instructions
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Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.
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In a large bowl, whisk together the flour, granulated sugar, cocoa, baking powder, baking soda, and salt.
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Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in the boiling water by hand (the batter will be thin).
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Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely in the pans.
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While the cakes cool, drain the cherries, reserving 1/2 cup of the syrup. In a small saucepan, combine the reserved syrup, sugar, and 2 tbsp of Kirsch. Simmer until slightly thickened. Stir in the cherries and let cool.
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Whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in 2 tbsp of the Kirsch.
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To assemble, slice each cake layer horizontally to create four layers. Brush each layer generously with the remaining Kirsch.
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Place one layer on a plate, spread with a layer of whipped cream, and top with some of the cherry mixture. Repeat with the remaining layers.
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Frost the top and sides of the cake with the remaining whipped cream. Garnish with chocolate shavings and whole cherries.
Tips & Notes
- For the cleanest chocolate shavings, use a vegetable peeler on a room-temperature chocolate bar.
- If you want a non-alcoholic version, simply replace the Kirsch with extra cherry syrup or apple juice.
- Make sure your heavy cream is very cold before whipping to ensure it reaches its maximum volume and stability.
