Black Forest Cake (Schwarzwälder Kirschtorte)

Here is the recipe to my mother’s favorite cake. To read all about my adventure of making said cake, go to my post Black Forest Cake & Sunflowers.

Measurements in lbs are for reference only and therefore not exact, since this recipe is a German Original (metric system) and has been directly translated.


Ingredients for 1 springform 28cm/~11in ø (approx. 12 pieces

For the dough:

100 grams (~0.22lbs) dark chocolate
100 grams (~0.22lbs) soft butter
150 grams (~0.33lbs) white sugar
1 pack vanilla sugar (approx. 20g or 0.04lbs)
5 eggs
a pinch of salt
100 grams (~0.22lbs) flour
50g (~0.11lbs)fine corn starch
50g (~0.11lbs)ground almond (powder)
1 teaspoon of baking powder (heaped)

Alternative for busy/lazy people:
If you don’t have the time or possibility to bake the dough, you can buy a ready made three layer sponge cake base.

For the filling:

3 sheets of leaf gelatine
450 grams (~1lbs) cherries (without stones)
1 cinnamon stick
2 cloves
800 grams (~0.75lbs)
1 pack vanilla sugar (approx. 20g or 0.04lbs)

For the topping:

12 whole cherries with stone and stalk (alternatively 12 maraschino cherries)
50 grams (~0.11lbs) grated chocolate


Preparation time 1 hour
Baking time 1 hour
Cooling time 6 hours


Mixing & Baking

Preheat oven to 180°C/356°F (fan-oven 160°C/320°F, gas oven level 2)

The Dough

For the dough break the chocolate into small pieces and let it melt in a hot water bath. After that let it cool down for a bit.1285928_S

Mix butter with sugar and vanilla sugar until creamy. Separate the eggs and bit by bit add the egg yolks. Continue mixing until the mixture become light yellow and foamy.88261_S

Stir in the cooled down but still liquid chocolate.

Beat the egg whites together with the salt until stiff, then fold them in under the yellow mixtures.
Mix the flour with the corn starch, the almonds and the baking powder and slowly add it to the egg mass.3097920_S

Fill the dough into the springform, make it smooth, put it in the preheated oven and bake for about 1 hour.

After baking take out the sponge cake and let it cool down for a bit.
With a piece of twine, cut it horizontally into 3 even pieces.

The Filling/Topping

Put the gelatine sheets into cold water for 10 min.
De-stone the cherries, trying to catch their juice in a dripping pan or bowl at the same time. If the juice is not enough you can add up to 150ml/~½cup water or juice. (Alternatively you can also buy cherries in a glass and use the juice.)3508135_S

Bring juice together with cinnamon stick and cloves to a boil. Take the pot from the stove and add the gelatine.

Add vanilla sugar to the cream and whip until very stiff.354174_S

Cover the first cake piece(bottom layer) with the jelly-syrup, put half of the de-stoned cherries on top and cover them with some of the whipped cream.
Put the second cake layer on top and repeat the process.
Add the last layer and cover the whole cake all around with cream.

Apply the the grated chocolate on top and around the side, and with an icing tip, decorate the top with 12 rosettes.

Top off each rosette with the cherries left out for decoration.

Put the cake into the fridge for about 6 hours so that the cream settles and hardens a bit.Black Forest Cake

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HAPPY CAKE EATING!!

Related post: Black Forest Cake & Sunflowers

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