What is the Recipe About?
Black Forest Cake, or Schwarzwälder Kirschtorte in its native German, is a decadent dessert with layers of chocolate sponge, whipped cream, and cherries.
Originating from the Black Forest region, this cake is a blend of rich chocolate, sweet and tart cherries, and airy cream, all enhanced with a touch of Kirsch, a cherry brandy. The result is a dessert that delights both the eyes and the palate, making it perfect for any celebration.
How to Serve and Pair
Presentation is key when serving Black Forest Cake. Slice it with a sharp knife to reveal the beautiful layers. Place each slice on a dessert plate, perhaps adding a dusting of cocoa powder or a drizzle of cherry syrup for an elegant touch.
Pairing this cake with the right beverage enhances the experience. A strong cup of coffee complements the rich chocolate and balances the sweetness. For an evening treat, a glass of Port or Madeira wine echoes the deep flavors without overpowering them. If you prefer something lighter, a sparkling wine or Champagne adds a festive touch, refreshing the palate with its effervescence.
Some Notes About the Recipe
- Cherry Selection: Fresh cherries are ideal for their natural flavor and texture, but canned cherries can also be used. Make sure they are well-drained to prevent the cake from becoming soggy.
- Kirsch Alternatives: For a non-alcoholic version, substitute Kirsch with cherry juice or syrup. This keeps the cherry flavor intact without the alcohol.
- Whipped Cream Tips: Chill your mixing bowl and beaters before whipping the cream. This helps it thicken quickly and hold its shape better.
- Chocolate Garnish: Grated dark chocolate on the sides of the cake not only looks appealing but also adds texture and flavor. You can also use chocolate shavings or curls for a more dramatic effect.
- Make-Ahead Tips: Bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. This saves time and makes assembly easier when you’re ready to put the cake together.
Black Forest Cake
Equipment
- 1 9-inch round baking pan
- 2 mixing bowls
- Electric mixer
- Parchment paper
- Offset spatula
- Serrated knife
- Whisk
- Saucepan
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup boiling water
For the cherry filling:
- 1 can 21 ounces cherry pie filling
- 1 tablespoon cornstarch
- 1/4 cup water
- For the whipped cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For decoration:
- Chocolate shavings
- Maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs.
- Gradually mix the wet ingredients into the dry ingredients, until well combined.
- Slowly stir in the boiling water, until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, mix the cherry pie filling, cornstarch, and water. Cook over medium heat, stirring constantly, until the filling thickens. Remove from heat and let it cool.
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Cut the cooled cake in half horizontally with a serrated knife.
- Place one layer of the cake on a serving platter and spread half of the cherry filling on top.
- Add a layer of whipped cream on top of the cherry filling.
- Place the second layer of the cake on top and repeat the layers of cherry filling and whipped cream.
- Use the offset spatula to smooth the whipped cream on the sides and top of the cake.
- Garnish with chocolate shavings and maraschino cherries.
- Refrigerate for at least 2 hours before serving.
- Serve and enjoy this delicious and decadent Black Forest Cake!