Black Forest Cake (Schwarzwälder Kirschtorte) Recipe Revealed!
A classic German dessert made with layers of chocolate sponge cake, cherries, and whipped cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 jar (24 oz) Morello cherries, drained
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
- Stir in boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Once cooled, slice each cake in half horizontally to create four layers.
- Place one layer on a serving plate, top with whipped cream and cherries, then add the second layer. Repeat with the third layer.
- Top with the final layer and cover the entire cake with whipped cream. Garnish with chocolate shavings and additional cherries.
Notes
- For a richer flavor, add a splash of Kirsch (cherry schnapps) to the whipped cream.
- Ensure the cakes are completely cooled before frosting to prevent melting.
- This cake can be made a day in advance and stored in the refrigerator.