Black Forest Cake – Schwarzwälder Kirschtorte
Layers of chocolate sponge, whipped cream and morello cherries soaked in Kirschwasser — Germany's most famous cake.
About This Recipe
Schwarzwälder Kirschtorte — Black Forest cake — is Germany's most beloved dessert, named after the Black Forest region (Schwarzwald) of Baden-Württemberg, famous for its morello cherries and cherry schnapps (Kirschwasser). The cake layers are light chocolate Génoise sponge, soaked in Kirschwasser, layered with unsweetened whipped cream and tart morello cherries, and decorated with chocolate shavings and whole cherries. The balance of flavours is the key to the perfect Black Forest cake: the bittersweet chocolate sponge, the sharp boozy cherries, and the cloud-like unsweetened cream must be in harmony — none should overpower the others. The Kirschwasser is not optional: it provides the distinctive alcoholic fragrance and prevents the cream from tasting cloying. German law actually specifies that a cake must contain Kirschwasser to legally be called Schwarzwälder Kirschtorte. This is a showstopper cake that rewards patience. It must be assembled and refrigerated for at least four hours (ideally overnight) for the sponge to absorb the cream and cherries and the flavours to meld into something greater than the sum of their parts.
Ingredients
Serves 12
- 6large eggs
- 180 gcaster sugar
- 120 gplain flour
- 40 gcocoa powder(Dutch-processed)
- 600 mldouble cream(cold)
- 3 tbspicing sugar
- 680 gjar morello cherries in syrup(drained, syrup reserved)
- 80 mlKirschwasser(cherry schnapps)
- 100 gdark chocolate(for shavings)
Instructions
- 1
Bake the sponge
Preheat oven to 180°C. Whisk eggs and sugar with an electric mixer for 8–10 minutes until tripled in volume and ribbon-stage. Sift flour and cocoa together, fold in gently in three additions. Divide between two greased 23cm tins. Bake 25–30 minutes. Cool completely.
- 2
Make the soaking syrup
Mix the reserved cherry syrup with 60ml Kirschwasser.
- 3
Whip the cream
Whip cold cream with icing sugar to soft peaks. Do not over-whip.
- 4
Assemble
Split each sponge in half horizontally (4 layers total). Place the first layer on a plate, brush generously with syrup, spread with cream, scatter cherries. Repeat for all layers.
Reserve a third of the cream for the outside of the cake.
- 5
Decorate
Coat the outside of the cake with remaining cream. Use a vegetable peeler to make chocolate curls. Press curls onto the sides, arrange whole cherries on top. Refrigerate overnight.
Pro Tips
- →
Ensure bowl and whisk are cold before whipping cream — it whips faster and holds better.
- →
The sponge must be completely cold before slicing and assembling.
- →
Use a serrated knife and a gentle sawing motion to split the sponge cleanly.
Variations
- •
Individual Black Forest trifles: layer in glasses for an easier serve
- •
White chocolate version: replace cocoa with vanilla and use white chocolate shavings
- •
Non-alcoholic: substitute Kirschwasser with cherry juice or cordial
Storage
Refrigerate for up to 3 days. The cream and cherries soften the sponge beautifully over time.
History & Origin
Black Forest cake was first documented in 1934, when confectioner Josef Keller published a recipe in Bad Godesberg. The cake takes its name from the Schwarzwälder Kirschwasser schnapps, itself named after the Black Forest region. By the 1950s it was Germany's most exported cake and had become iconic internationally.
Frequently Asked Questions
Can I use fresh cherries instead of jarred?
Yes — pit and halve 400g fresh sour cherries, cook briefly with 2 tbsp sugar and 2 tbsp Kirschwasser until slightly softened. They give a fresher flavour but the jarred version is the traditional and more convenient choice.
Nutrition Facts
Per serving (350g / 12.3 oz) · 12 servings total
Time Summary
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