Go Back

Traditional Black Forest Cake (Schwarzwälder Kirschtorte)

Prep time: 30 minutes Bake time: 30 minutes Chill time: 2 hours Total time: 3 hours
Print Recipe
Servings: 10 Slices
Course: Cake
Cuisine: Germany
Ingredients Method Notes

Ingredients
  

  • For the chocolate sponge:
  • 6 large eggs
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • 1 pinch salt
  • For the cherry filling:
  • 2 cups sour cherries drained
  • ½ cup cherry juice
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1-2 tbsp Kirschwasser — optional
  • For the whipped cream:
  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For decoration:
  • Chocolate shavings
  • Whole cherries

Method
 

  1. Prepare the oven. Preheat to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
  2. Beat eggs and sugar. Beat the eggs and sugar with a mixer for 8-10 minutes until pale, thick and fluffy. This step is crucial — do not rush it.
  3. Add vanilla. Mix in the vanilla extract briefly.
  4. Mix dry ingredients. In a separate bowl combine flour, cocoa powder, baking powder and salt. Sift to remove lumps.
  5. Fold the batter. Gently fold the dry ingredients into the egg mixture with a spatula. Do not overmix — keep the batter airy.
  6. Bake. Pour into the prepared pan and bake for 25-30 minutes until a skewer comes out clean.
  7. Cool and slice. Let the cake cool completely. Then cut into three even layers.
  8. Make the cherry filling. Heat cherry juice and sugar in a saucepan. Mix cornstarch with a little cold water and stir in. Cook until thick and glossy. Add cherries and Kirschwasser if using. Let cool completely.
  9. Whip the cream. Beat heavy cream, powdered sugar and vanilla until soft peaks form.
  10. Assemble. Place the first sponge layer on a cake plate. Brush with cherry syrup. Spread whipped cream on top. Add a layer of cherries. Repeat with the second layer. Finish with the final layer and cover the whole cake with whipped cream.
  11. Decorate. Cover with chocolate shavings and top with whole cherries.
  12. Chill. Refrigerate for at least 2 hours before serving.

Notes

Beat the eggs and sugar for the full 8-10 minutes — this is the secret to a light and airy sponge. The cake tastes best after chilling for 2 hours — the flavors blend beautifully. Real Kirschwasser is what makes an authentic Schwarzwälder Kirschtorte — do not skip it if you can find it. The cake keeps well in the refrigerator for up to 3 days.