Simple German Schwarzwälder Kirschtorte with Cherries and Chocolate
Simple German Schwarzwälder Kirschtorte with Cherries and Chocolate
Ingredients
- For the chocolate cake: 1 3/4 cups all-purpose flour 219 g
- For the chocolate cake: 3/4 cup unsweetened natural cocoa powder 64 g
- For the chocolate cake: 1 3/4 cups granulated sugar 350 g
- For the chocolate cake: 1 1/2 teaspoons baking powder 6 g
- For the chocolate cake: 1 1/2 teaspoons baking soda 7 g
- For the chocolate cake: 3/4 teaspoon fine salt 4 g
- For the chocolate cake: 2 large eggs about 100 g without shells, at room temperature
- For the chocolate cake: 1 cup whole milk 240 ml, at room temperature
- For the chocolate cake: 1/2 cup neutral vegetable oil 120 ml
- For the chocolate cake: 2 teaspoons vanilla extract 10 ml
- For the chocolate cake: 3/4 cup hot brewed coffee or hot water 180 ml
- For the cherry filling: 2 cans pitted tart cherries in water or juice 14.5 ounces each (411 g each), drained, with 1 cup (240 ml) liquid reserved
- For the cherry filling: 2 tablespoons granulated sugar 25 g
- For the cherry filling: 2 tablespoons cornstarch 16 g
- For the cherry filling: 3 tablespoons kirsch divided (45 ml), optional; use an equal amount of cherry juice for an alcohol-free cake
- For the whipped cream: 3 cups cold heavy whipping cream 720 ml
- For the whipped cream: 1/2 cup powdered sugar 60 g
- For the whipped cream: 1 teaspoon vanilla extract 5 ml
- For decorating: 3 ounces semisweet chocolate shaved or finely chopped (85 g)
- For decorating: 12 fresh cherries with stems optional (about 100 g)
Instructions
- Place an oven rack in the center of the oven and heat to 350°F (175°C). Grease two 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
- Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, milk, oil, and vanilla. Beat with a hand mixer on medium speed for 2 minutes, scraping the bowl once. Carefully mix in the hot coffee or hot water; the batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 26 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pans for 10 minutes, then turn the cakes onto a wire rack, remove the parchment, and cool completely.
- While the cakes cool, make the cherry filling. Put 1/2 cup (120 ml) of the reserved cherry liquid, the sugar, and cornstarch in a small saucepan. Whisk until smooth. Cook over medium heat, whisking often, until the mixture bubbles and becomes glossy and thick, about 3 to 5 minutes. Remove from the heat, fold in the drained cherries, and cool completely.
- In a small bowl, combine the remaining 1/2 cup (120 ml) reserved cherry liquid with 2 tablespoons (30 ml) kirsch, if using. Reserve the final 1 tablespoon (15 ml) kirsch for the whipped cream, or use cherry juice instead.
- For the whipped cream, beat the cold cream, powdered sugar, vanilla, and remaining 1 tablespoon (15 ml) kirsch or cherry juice in a chilled bowl. Beat on medium-high until medium-stiff peaks form. Stop as soon as the cream holds its shape; overbeating can make it grainy.
- Level the cooled cake layers with a serrated knife if they have a large dome. Put one layer on a serving plate. Brush with half the cherry-kirsch liquid. Spread about 1 cup of whipped cream over the layer, leaving a 1/2-inch (1-cm) border. Spoon the cooled cherry filling over the cream.
- Place the second cake layer on top and brush with the remaining cherry-kirsch liquid. Spread the remaining whipped cream over the top and sides of the cake. Press chocolate shavings onto the sides and scatter extra shavings over the top. Garnish with fresh cherries, if using.
- Refrigerate the cake for at least 1 hour before slicing so the layers settle. Serve chilled with a sharp knife wiped clean between cuts.
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View ProductAn easy german black forest cake recipe brings the best parts of the classic Schwarzwälder Kirschtorte to a manageable home-baking project: tender chocolate cake, bright cherries, clouds of whipped cream, and a generous shower of chocolate shavings. This version uses two simple cake layers rather than several thin ones, so it delivers the familiar flavor and striking look without requiring advanced decorating skills. It is a lovely make-ahead dessert for birthdays, holidays, or a family dinner that deserves something special.
Why This Easy German Black Forest Cake Recipe Works
Traditional Black Forest cake comes from Germany’s Black Forest region and is often made with chocolate sponge, sour cherries, whipped cream, chocolate curls, and kirsch, a clear cherry brandy. This beginner-friendly version respects those signature flavors while making assembly less intimidating. The cocoa cake batter is mixed in one bowl, the cherry filling is quickly thickened on the stovetop, and the frosting is simply lightly sweetened whipped cream.
Using canned tart cherries makes the cake practical for U.S. grocery shopping and gives the filling a pleasant tang that balances the rich chocolate. The reserved cherry liquid moistens the cake layers, while a small amount of kirsch adds a traditional note for adults. If you are serving children or prefer an alcohol-free dessert, use cherry juice instead. The result is still unmistakably a German cherry cake, with a clean chocolate-cherry flavor rather than an overly sweet filling.
Helpful Tips for a Neat Layered Cake
Let both cake layers and the cooked cherry filling cool completely before you assemble the cake. Warm components will melt the whipped cream and can make the layers slide. If time allows, bake the layers ahead, wrap them once fully cool, and assemble the next day. Cold cake layers are especially easy to frost.
For the best whipped cream, start with cold heavy cream and a chilled bowl. Stop beating when the cream forms medium-stiff peaks that stand upright with a slight curl at the tip. It should look smooth and spreadable. Cream beaten too little will not support the layers; cream beaten too far can become grainy. If the cake seems soft after frosting, refrigerate it for an hour before adding the final chocolate shavings or moving it to the table.
Chocolate curls do not need to be perfect. A vegetable peeler pulled along the side of a room-temperature chocolate bar makes easy curls, while finely chopped chocolate looks just as inviting. This easy german black forest cake recipe is meant to feel festive, not fussy. A relaxed coating of chocolate around the sides hides any uneven frosting and creates the cake’s classic finish.
Easy Variations and Serving Ideas
For a deeper chocolate flavor, use hot brewed coffee in the cake batter; it enhances the cocoa without making the finished dessert taste like coffee. For a completely alcohol-free cake, replace every spoonful of kirsch with cherry juice. You can also skip fresh cherry garnish if cherries are out of season and finish the top with extra chocolate curls instead.
Although tart cherries are closest to the flavor associated with Schwarzwälder Kirschtorte, dark sweet cherries are a workable substitute. Taste the filling before building the cake and reduce the added sugar if your cherries are very sweet. This easy german black forest cake recipe is especially nice served after a casual meal because the fruit cuts through the richness of the cream and chocolate.
Serve slices well chilled with coffee, tea, or a glass of cold milk. For more cherry-forward dessert inspiration, try this cherry almond flour clafoutis, another approachable bake that lets cherries shine. If you need a lighter, no-fuss finish for a summer meal, this easy British Eton mess with strawberries and meringue is also a cheerful choice.
Storage and Food Safety
Keep the finished cake covered in the refrigerator because the frosting contains whipped cream. It is at its best within the first day, when the cream is fluffy and the chocolate layers are still distinct, but leftovers keep well for up to three days. Slice only what you need, then cover the cut edge to prevent the cake from drying out. Individual pieces can be wrapped tightly and frozen for up to one month; thaw them overnight in the refrigerator.
Do not leave a whipped-cream cake on the counter for longer than two hours, or one hour in very hot conditions. Return leftover slices to the refrigerator promptly. If you use kirsch, remember that the alcohol is not cooked out in this recipe; choose cherry juice instead when an alcohol-free dessert is needed.
Black Forest Cake FAQ
Can I make Black Forest cake the day before?
Yes. In fact, a few hours of chilling helps the layers settle and makes clean slices easier. For the freshest presentation, bake the cake and prepare the cherry filling a day ahead, then assemble the cake later that evening or the next morning.
What can I use instead of kirsch?
Cherry juice is the simplest substitute. It adds moisture and supports the cherry flavor without alcohol. A little extra reserved liquid from canned cherries also works well.
Why did my cake layers sink or break?
Chocolate cake layers are tender, so allow them to cool before lifting or frosting them. If a layer cracks, place it on the bottom and cover it with whipped cream and cherries. Once decorated, the cake will still look beautiful and slice well.
Is this a traditional German Black Forest cake?
It is a simplified home version inspired by the classic German dessert. It keeps the defining combination of chocolate, cherries, whipped cream, chocolate shavings, and optional kirsch, but uses two layers and straightforward techniques to make the cake more accessible for beginners.
