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Black Forest Cherry Cake

Black Forest Cherry Cake recipe image
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.
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Difficulty: Intermediate
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
  • 16 pitted dark sweet cherries, drained (reserve 1/2 cup liquid)
  • 1/3 kirschwasser (or cherry brandy)
  • 1 egg
  • 2/3 granulated sugar (for chocolate mixture)
  • 1/2 milk (for chocolate mixture)
  • 3 unsweetened baking chocolate, cut up
  • 1-3/4 all-purpose flour
  • 1 baking soda
  • 1/2 salt
  • 1/2 shortening
  • 1-2/3 granulated sugar (for batter)
  • 1 vanilla extract
  • 2 eggs
  • 1 milk (for batter)
  • 1 heavy whipping cream, whipped with sugar to preference
  • 2 unsweetened chocolate, shaved (for garnish)
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    Preheat oven to 350°F (175°C). Grease and lightly flour two 9-1/2-inch round baking pans.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Stir the cooled chocolate mixture into the batter until well combined.
  7. 7
    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.
  8. 8
    Cool the cakes in the pans for 10 minutes. Then, remove from pans and cool completely on wire racks.
  9. 9
    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.
  10. 10
    Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.
  11. 11
    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.

Keywords: black forest, cherry cake, chocolate cake, whipped cream, kirschwasser, german cake, layer cake, cherry filling, dessert, birthday cake, chocolate layers, classic cake, homemade cake, chocolate cherry, party dessert
Read it online: https://www.chefs-mate.com/recipe/black-forest-cherry-cake/