Layers of chocolate cake soaked in cherry liqueur, filled with whipped cream and cherries, Germany's most famous cake.
Schwarzwalder Kirschtorte, Black Forest cake, takes its name from the Black Forest region of southwestern Germany, known for its kirschwasser, a clear cherry brandy that soaks generously into each chocolate cake layer. Whipped cream and tart cherries are layered between the soaked chocolate sponge, the cream's lightness balancing the rich chocolate and the cherries' bright acidity cutting through both. Decorated traditionally with chocolate shavings and whole cherries on top, this cake requires patience across several stages, but the result is a genuinely celebratory dessert that remains one of Germany's most internationally recognized exports.
Serves 10
Whisk flour, cocoa, baking soda, salt and sugar together, then mix in oil, eggs and buttermilk, followed by the hot coffee until smooth.
Divide the batter between three greased cake pans and bake at 175C/350F for 25-30 minutes until a toothpick comes out clean; let cool completely.
Brush each cooled cake layer generously with kirschwasser.
Soak the layers generously but evenly — this is essential to the cake's signature boozy, cherry-forward flavor.
Whip the heavy cream with powdered sugar to stiff peaks.
Layer the soaked cake with whipped cream and cherries between each layer, stacking three layers total.
Cover the entire cake with the remaining whipped cream.
Decorate with chocolate shavings and whole cherries on top before serving.
Let the cake layers cool completely before soaking and assembling, or the whipped cream will melt against warm cake.
Soak the layers generously and evenly with kirschwasser, since this is a defining flavor of the finished cake.
Whip the cream to stiff, stable peaks so it holds its shape well between the layers and on the outside of the cake.
A non-alcoholic version substitutes cherry juice for the kirschwasser, though the flavor will be milder.
Some versions add a thin layer of chocolate ganache between the cake and whipped cream.
Using fresh cherries in season gives a brighter flavor than jarred cherries.
Refrigerate covered for up to 3 days; the whipped cream and cherries mean it should be kept cold, and it's best sliced with a warm, clean knife.
Black Forest cake takes its name from the Schwarzwald region of Germany, home to kirschwasser production, and the cake is believed to have been created or popularized in the early 20th century, becoming one of Germany's most famous culinary exports.
Yes, substitute cherry juice for the kirschwasser, though you'll lose some of the traditional flavor complexity.
Any clear cherry brandy or even a good cherry liqueur can substitute, adjusting to taste.
The cake layers were likely still warm when assembled — always let the cake cool completely before adding whipped cream.
Per serving (180g / 6.3 oz) · 10 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
