This is the ultimate Black Forest Cake (Schwarzwälder Kirschtorte)—a masterpiece of contrasting textures and flavors. It features layers of tender, rich chocolate sponge cake brushed with a cherry brandy (Kirsch) syrup, filled with a luxurious whipped cream and tart cherry mixture, and finished with more whipped cream, chocolate shavings, and fresh cherries.
While it requires careful assembly, the result is a breathtaking, authentic dessert that’s worth every moment of effort.
The Science of a Stable Whipped Cream Frosting & Soaked Sponge
The signature of an authentic Black Forest Cake is its whipped cream frosting. For a cream that is stable enough to frost and hold its shape for hours, it’s essential to use very cold heavy cream with a high fat content (36% or more) and to chill your bowl and beaters.
A small amount of powdered sugar provides sweetness and stability, while vanilla adds flavor. The chocolate sponge cake must be sturdy enough to hold the moist fillings without becoming soggy, yet tender enough to absorb the flavorful Kirsch syrup.
The syrup, a simple mixture of cherry juice and Kirschwasser (cherry brandy), is brushed onto the cake layers, adding essential moisture and the traditional alcoholic note that defines this dessert.
Ingredients
For the Chocolate Sponge Cake:
- 1 ⅔ cups (210g) all-purpose flour
- ⅔ cup (65g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- ½ cup (120ml) hot strong coffee or water
For the Kirsch Syrup:
- ½ cup (120ml) cherry juice (from canned cherries or bottled)
- ¼ cup (60ml) Kirschwasser (cherry brandy)*
- 2 tablespoons (25g) granulated sugar
For the Cherry Filling & Stabilized Whipped Cream:
- 2 (14.5 oz) cans pitted tart cherries in water or light syrup, drained well
- 3 cups (720ml) cold heavy whipping cream (36%+ fat)
- ⅓ cup (40g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
For Decoration:
- Dark chocolate bar for shaving/curls
- 12-16 fresh or maraschino cherries with stems
Instructions
1. Bake & Cool the Chocolate Cake Layers: Preheat oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans. Sift flour, cocoa, baking powder, baking soda, and salt. In a large bowl, beat sugar and eggs until thick and pale. Beat in buttermilk, oil, and vanilla.
Fold in dry ingredients until just combined, then stir in hot coffee (batter will be thin). Divide between pans. Bake 30-35 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
2. Prepare the Kirsch Syrup & Cherry Filling: In a small saucepan, combine cherry juice, Kirsch, and sugar. Heat over medium, stirring, just until sugar dissolves. Let cool. For the filling, drain the canned cherries very thoroughly and pat dry with paper towels. Roughly chop half of them; leave the other half whole for decoration.
3. Whip the Cream & Assemble: Chill a large bowl and beaters for 10 minutes. Pour in the cold cream and whip on medium-high until soft peaks form. Add sifted powdered sugar and vanilla, then whip until stiff peaks form. Be careful not to over-whip.
4. Soak & Layer the Cake: Place one cake layer on a serving plate. Brush generously with the Kirsch syrup. Spread a thin layer of whipped cream over the cake. Dot with about one-third of the chopped cherries.
Place the next cake layer on top, brush with syrup, and repeat the cream and cherry layers. Place the final cake layer on top and brush with the remaining syrup.
5. Frost & Decorate the Exterior: Apply a thin crumb coat of whipped cream over the entire cake. Refrigerate for 30 minutes. Use the remaining whipped cream to frost the top and sides of the cake smoothly.
Press chocolate shavings onto the sides of the cake. Pipe 12-16 whipped cream rosettes around the top edge and place a whole cherry on each rosette. Pile more chocolate curls in the center of the cake.
6. Chill & Serve: Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set. Serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.
Pro-Tips for an Authentic & Stable Cake
- Use High-Fat Cream: For the most stable whipped cream, use heavy cream or heavy whipping cream with at least 36% milk fat.
- Chill Everything: Chill your mixing bowl, beaters, and even the cream beforehand. A cold environment is key for stiff peaks.
- Drain Cherries Thoroughly: Excess liquid from the cherries will make the whipped cream runny and the cake layers soggy.
- Kirsch Substitution: If you prefer not to use alcohol, replace the Kirsch in the syrup with additional cherry juice and ½ teaspoon almond extract for flavor.
- Work Quickly with Cream: Assemble the cake promptly once the cream is whipped. If the kitchen is very warm, chill the cake between steps.
This Classic Black Forest Cake is a show-stopping celebration of chocolate and cherry.
