This classic Black Forest Cherry Cake is a timeless treat featuring rich, moist chocolate cake layers infused with the distinctive aroma of kirschwasser. The deep cocoa flavor pairs perfectly with sweet-tart pitted cherries and light, airy whipped cream. Each bite offers a delightful contrast between the dense chocolate sponge and the creamy, fruity filling. It’s an elegant yet comforting dessert that brings a touch of German tradition to any table. Perfect for birthdays, holidays, or simply when you crave a sophisticated slice of chocolate heaven. The addition of shaved chocolate curls adds a professional finish to this homemade masterpiece.
Black Forest Cherry Cake
Description
This classic Black Forest Cherry Cake is a timeless treat featuring rich, moist chocolate cake layers infused with the distinctive aroma of kirschwasser. The deep cocoa flavor pairs perfectly with sweet-tart pitted cherries and light, airy whipped cream. Each bite offers a delightful contrast between the dense chocolate sponge and the creamy, fruity filling. It’s an elegant yet comforting dessert that brings a touch of German tradition to any table. Perfect for birthdays, holidays, or simply when you crave a sophisticated slice of chocolate heaven. The addition of shaved chocolate curls adds a professional finish to this homemade masterpiece.Ingredients
Directions
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Prepare the cherries: Halve the drained cherries. Pour 1/3 cup kirschwasser over them and let stand for at least 2 hours, or overnight, to infuse. Reserve a few cherry halves for garnish.
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Prepare the chocolate mixture: In a small saucepan, combine 1 slightly beaten egg, 2/3 cup sugar, 1/2 cup milk, and the 3 oz unsweetened baking chocolate. Cook and stir over medium heat until the mixture just boils. Remove from heat and cool completely.
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Preheat oven to 350°F (175°C). Grease and lightly flour two 9-1/2-inch round baking pans.
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Make the batter: In a large bowl, beat the shortening for about 30 seconds. Add the remaining 1 cup sugar and vanilla, beating until fluffy. Add the 2 whole eggs, beating well for 1 minute after each addition.
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In a separate bowl, sift together the flour, baking soda, and salt. Add the dry ingredients and the remaining 1 cup milk alternately to the creamed mixture, beginning and ending with the dry ingredients. Beat until smooth after each addition.
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Stir the cooled chocolate mixture into the batter until well combined.
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Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Cool the cakes in the pans for 10 minutes. Then, remove from pans and cool completely on wire racks.
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Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of the whipped cream over it, followed by a layer of the kirsch-soaked cherries and their syrup.
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Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.
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Garnish with the reserved cherry halves and shaved chocolate curls. Chill until ready to serve.
Note
Storage: Store the cake in the refrigerator to keep the whipped cream fresh. Consume within 2-3 days.
Substitution: If kirschwasser is unavailable, you can use cherry brandy, amaretto, or even cherry juice for a non-alcoholic version, though the flavor will be less traditional.
Variation: Some traditional recipes use buttercream frosting instead of whipped cream. If you prefer a richer cake, consider using buttercream, but whipped cream provides a lighter, more refreshing contrast to the chocolate.
