Authentic Black Forest Cake
A decadent classic German dessert featuring rich layers of chocolate, cherries, and whipped cream, perfect for special occasions.
Ingredients
For the Cake
- 140 grams bittersweet chocolate Using quality fair trade chocolate chips for a rich, creamy flavor.
- 75 grams butter To provide a smooth and velvety texture in the cake.
- 6 pieces eggs Essential for structure and moisture.
- 180 grams sugar For sweetness that perfectly balances with the chocolate.
- 100 grams flour To give the cake its desired density.
- 50 grams cornstarch For a soft, tender crumb.
- 8 grams baking powder To help the cake rise beautifully.
For the Cherry Filling
- 800 grams cherries Use frozen, jarred, or fresh pitted cherries for a juicy, fruity filling.
- 500 milliliters cherry juice Enhances the cherry flavor.
- 40 grams cornstarch For thickening the cherry filling.
- 25 grams sugar Adjust according to your taste for sweetness.
- 50 milliliters Kirschwasser A cherry schnapps that adds depth to the flavor.
For the Frosting
- 800 milliliters heavy whipping cream For a light and fluffy frosting.
- 25 grams powdered sugar To sweeten the whipped cream.
- 2 teaspoons vanilla extract For a hint of warmth and aroma.
- Additional Kirschwasser To soak the cake layers.
- Cherries and shaved chocolate For decoration, adding visual appeal and texture.
Instructions
Preparation
- Preheat your oven to 350° F (180° C).
- Cut the bittersweet chocolate into small chunks and place it in a microwave-safe bowl with the butter. Heat in 30-second increments, stirring in between until melted, and allow to cool slightly.
- Separate the eggs; beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, beat the egg yolks with the sugar until foamy and pale.
- Whisk the cooled melted chocolate into the egg yolk mixture until smooth and well combined.
- In a separate bowl, mix the flour, cornstarch, and baking powder; sift it over the chocolate-yolk mixture. Gently fold the beaten egg whites into the batter until just combined.
- Prepare a springform pan by coating the sides with butter and lining the bottom with parchment paper. Dust the sides in flour.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes. A toothpick should come out clean, and the cake should reach an internal temperature of 200° F (94° C).
- Cover with a clean linen towel once baked and cool for 5 minutes before removing from the pan. Let it cool completely on a wire rack.
Layering
- Using a large serrated knife, cut the cooled cake into three even layers.
- Drain the cherries, reserving some juice for the filling. Create a filling by whisking together cherry juice, cornstarch, and sugar in a pot and bringing it to a boil. Stir in the cherries and add Kirschwasser once cooled.
- Brush the layers of cake with Kirschwasser and layer half of the cherries between the first two layers. Allow this to set slightly.
Frosting
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Layer the first cherry-covered cake layer on a serving platter and spread a portion of the whipped cream over it. Repeat with the second layer, then top with the last layer of cake.
- Frost the top and sides of the cake with the remaining whipped cream.
- Decorate with shaved chocolate, chocolate sprinkles, and cherries to finish.
Notes
For an Authentic Black Forest Cake that stands out, consider using high-quality chocolate and cherries. If you don’t have Kirschwasser, you can substitute it with non-alcoholic cherry extract. Ensure to chill your mixing bowl and whisk before whipping the cream for a fluffier texture.