Black Forest cherry cake — Germany's most famous cake with chocolate sponge, kirsch, cherries and cream.
Schwarzwälder Kirschtorte (Black Forest cherry cake) is Germany's most famous export dessert — layers of rich chocolate sponge soaked in Schwarzwälder Kirschwasser (cherry schnapps), layered with whipped cream and sour cherries, then decorated with more cream, chocolate shavings and maraschino cherries. It originates from the Black Forest region of Baden-Württemberg and by German law can only be called 'Schwarzwälder Kirschtorte' if it contains Schwarzwälder Kirschwasser. The combination of dark chocolate, cream and cherry is a classic that has defined German patisserie worldwide.
Serves 10
Whisk eggs and sugar over a bain-marie until thick and pale, 8–10 minutes. Fold in sifted flour and cocoa very gently. Fold in melted butter. Bake in a 22cm tin at 180°C for 30–35 minutes. Cool completely. Slice into 3 layers.
Heat 200ml cherry juice with cornflour, stirring until thickened into a sauce. Cool. Mix with cherries and 2 tbsp Kirsch.
Whip double cream with icing sugar to soft peaks. Do not over-whip.
Brush each sponge layer generously with remaining Kirsch — the sponge should be noticeably moist.
Place first sponge layer on a stand. Spread with cream, then spoon over cherry sauce. Add second sponge layer. Repeat. Top with third sponge. Cover sides and top with remaining cream. Decorate with grated chocolate over the top, and maraschino cherries around the edge.
The whisked-egg sponge (génoise method) is what makes it light — do not rush the whisking.
Kirsch must be genuine Schwarzwälder Kirschwasser for an authentic cake; substitute cherry liqueur otherwise.
Make the sponge a day ahead — a day-old sponge absorbs the Kirsch better.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Use morello cherry jam mixed with fresh cherries if canned sour cherries are unavailable.
A small amount of whipped cream can be replaced with vanilla custard for extra indulgence.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for 3 days. Remove from fridge 30 minutes before serving — cold cream is less flavourful.
The first written record of Black Forest cake dates to 1934 from Josef Keller in Bad Godesberg. However, the dish's origins in the Black Forest region date to the 18th century, when the local abundance of sour cherries, cream and Kirschwasser made the combination natural. German law has protected the name since 1949.
In Germany, yes — it is legally required to contain Schwarzwälder Kirschwasser. Outside Germany, it is strongly recommended for authenticity. Without it, the cake still tastes pleasant but loses its defining character. Cherry juice is the alcohol-free substitute.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 10 servings total
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