Simple German Schwarzwälder Kirschtorte with Cherries and Chocolate
This simplified Schwarzwälder Kirschtorte, or German Black Forest cake, has two tender cocoa cake layers filled with tart cherries and fluffy whipped cream. A little kirsch is traditional, but cherry juice makes an equally family-friendly option.
Servings 12
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.