Black Forest Cake is one of Germany’s most recognized and prized desserts. It’s no wonder why! Rich and light chocolate sponge cake, layered with ripe cherries and sweet cream frosting, makes for a joyous dessert. Add in the pleasant boozy buzz from the infusions and soakings of kirsch — a cherry liqueur — and you have a cake that’s the literal life of the party! Sweet, tart, fruity, chocolatey, creamy, and with just a touch of spirits for extra vibrancy, Black Forest Cake is as thick with wondrous flavors as its namesake is with trees!
Ingredients
For the chocolate cake:
- 9 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted and cooled to room temperature
- 1/2 teaspoon vanilla extract
For the cherry filling and syrup:
- 4 cups (about 1 pound) Bing cherries, pitted, plus 12 whole cherries, for topping
- 3 tablespoons Kirsch cherry liqueur
- 1/4 cup cold water
For the cream frosting:
- 3 1/2 cups heavy cream
- 1/3 cup confectioners’ sugar
- 1 tablespoon Kirsch cherry liqueur
- 3 ounces good quality dark chocolate, shaved, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F. Using parchment paper, line the bottom of two 9-inch cake pans.
Step 2 –Then, using the whisk attachment of a stand mixer, add the eggs to the stand mixer’s bowl and beat for 1 minute on high speed. With the mixer still on, gradually add in the sugar, beating for 8 minutes on high speed, until fluffy and thick. Then remove the bowl and set it aside.
Step 3 –In a separate bowl, combine the cocoa powder and the flour, mixing thoroughly.
Step 4 –Using a flour sifter or fine sieve, sift the flour mixture, in thirds, into the batter and fold it in gently with a spatula between each addition.
Step 5 –Once all the flour mixture has been added in, continue folding until no streaks of the flour mixture remain. Then, scrape the bottom of the bowl to get any leftover pockets of flour, being cautious to not overmix or the batter will deflate.
Step 6 –Carefully fold while adding the melted butter and the vanilla. Scrape the bottom of the bowl so the butter doesn’t pool. Continue to fold until just combined, still taking care not to deflate the batter.
Step 7 –Evenly divide the batter between the two prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 8 –Allow to cool in the pans for 10 minutes, then run a thin-edged spatula around the edges to loosen up the cake. Move the cakes out of the pans and onto a wire rack, removing the parchment paper lining.
Step 9 –Once the cakes reach room temperature, slice the cake layers in half horizontally with a long serrated knife.
Step 10 –Roughly chop the pitted cherries, then add them to a medium bowl with 3 tablespoons of the Kirsch. Allow the cherries to marinate at room temperature for 30 minutes, occasionally stirring.
Step 11 –Drain the cherry-Kirsch mixture using a sieve over a bowl, reserving both the syrup and the cherries. Add the cold water to the syrup. You should end up with 3/4 cup of the syrup mixture total.
Step 12 –With a clean whisking tool and mixing bowl, place the equipment in the freezer for 15 minutes before using, for optimal results.
Step 13 –Add the heavy cream to the chilled the mixing bowl and beat on high speed until soft peaks form. Add the remaining Kirsch and the confectioners’ sugar, beating for 1-2 minutes on high speed until spreadable and stiff.
Step 14 –Refrigerate until ready to use, keeping the whisk attachment in the bowl so you can re-whip if it becomes loose after refrigeration.
Step 15 –To assemble the cake, place the first cake layer on a cake stand, then brush with 1/4 of the syrup mixture. Cover the top with 3/4 cup of the frosting, then top with 1/3 of the reserved chopped cherries.
Step 16 –Repeat these steps with the remaining layers, topping with the flattest layer of cake and a final layer of the frosting.
Step 17 –Place about 1 1/2 cups of the frosting in a pastry bag with a large flower tip attachment, refrigerating until ready to use. Don’t handle the bag too much, as you don’t want the frosting to soften. Alternatively, you can use a resealable plastic bag and cut one corner off for piping.
Step 18 –Fill in the cracks along the sides of the cake with the remaining frosting. Frost until it is even and smooth on all sides of the cake.
Step 19 –Decorate the cake by covering the top and sides with the chocolate shavings, leaving a 1-inch perimeter on top for piping the frosting.
Step 20 –Pipe the rounds of the frosting around the top of the cake, placing 1 of the whole cherries over each one as a finishing touch. Refrigerate the cake for 4 hours or overnight.
Step 21 –Serve.