Black Forest Cherry Cake, also known as Schwarzwälder Kirschtorte in German, is a delicacy believed to have been created in Germany.
What is Schwarzwalder Kirschtorte?
According to European Cuisines, "Schwarzwälder kirschtorte, also known outside the German-speaking countries as "Black Forest Cherry Cake" or "Black Forest Gateau", is possibly one of the most famous of German desserts... which is interesting when one considers that it (or the inspiration for it) may actually have come from Switzerland." This cake is made with Devil's Food Cake, but it can also be made with a chocolate sponge or gateau.
Kirschwasser (Kirsch) or Non-Alcoholic?
That's totally up to the baker and the guests being served. Some purists say to be an authentic Schwarzwalder Kirschtorte, the cake layers and cherries need to be soaked in Kirsch. And yet – depending on dietary or religious restrictions – others prefer to stay away from the alcohol, claiming the Black Forest Cherry Cake tastes just as good without the Kirschwasser. It's a matter of personal preference.
Tart Cherries or Cherry Pie Filling?
Tart Montmorency Cherries, or any other good tart or sour canned cherry, can be used with excellent success in the Black Forest Cherry Cake. Some prefer to drain the liquid the cherries are packed in, and replace the water with Kirsch. Left to marinate in the Kirsch for a few hours can make a world of difference in the overall taste of the torte. The "drunken" cherries are then layered between the cake layers, which eventually soaks into the cake.
Cherry pie filling is a good substitute for the alcohol laden cherries. Because they're swimming in thick cherry gel, the cake stays together better, with the pie filling acting as "sweet glue". Keep in mind, if cherry pie filling is used, the Black Forest Cherry Cake will be very sweet. Again, the choice of cherries is a matter of taste.
Black Forest Cherry Cake Recipe (Schwarzwalder Kirschtorte)
- 1 batch of Devil's Food Cake Recipe baked in 3 pans, cooled completely
- 1 batch Chocolate Ganache Icing, see below
- 1 batch Sweetened Whipped Cream, see below
- 2 cups sour cherries, or 1 can (20 ounces) cherry pie filling
- 1/4 cup Kirsch (cherry liquor), optional
- 1 small dark or milk chocolate bar for chocolate curls, room temperature
- 13 perfect Maraschino cherries with stems intact, patted dry
Chocolate Ganache Icing Recipe
- 1/2 cup heavy cream
- 1 cup mini semi-sweet chocolate chips
How To Make Chocolate Ganache
- Over low heat, scald the heavy cream.
- Add the mini chocolate chips, and whisk to melt.
- Let cool at room temperature long enough to spread and pipe through a pastry bag. The chocolate ganache will firm up as it cools.
Sweetened Whipped Cream Recipe
- 3 cups cold heavy cream
- 3/4 cup powdered sugar
- 1/2 teaspoon cherry extract, or 1-2 Tablespoons Kirsch
How To Whip Cream
- Using a stand mixer or a hand-held mixer with a whip attachment, beat cream until almost stiff.
- Add powdered sugar and extract or Kirsch and beat until stiff peaks form.
- Refrigerate until ready to use.
Preparing To Make a Black Forest Cherry Cake
- Bake Devil's Food Cake as directed, instead baking in three 9-inch round pans. Let cool completely.
- Drain canned sour cherries and replace liquid with Kirsch or cherry liquer. Let sit for a few hours, drain completely, and pat dry, reserving liquor to soak into layers and to make whipped cream. There is no preparation for using cherry pie filling.
- Using a vegetable peeler, shave chocolate bar into long curls. This is accomplished by "peeling" the entire length of the chocolate bar with a firm stroke, so as to end up with one long curl.
- Repeat until there are enough curls for the cake. Cold chocolate will result in short hard and brittle shavings. Room temperature chocolate will produce the desired long curls.
How To Decorate a Black Forest Cherry Cake
- Place one chocolate cake layer on a pretty cake platter. Sprinkle 1-2 Tablespoons Kirsch over the layer. Spread half the chocolate ganache evenly on the layer. Place half the drained sour cherries on the ganache, and spread 1/4 whipped cream on top, sealing the cherries in.
- Repeat with the remaining cake layers, Kirsch, ganache, cherries and whipped cream.
- Place remaining cake layer on top, pressing down lightly to compress the cake a little. Do not add any Kirsch to the top layer.
- Spoon approximately 1 cup whipped cream into a pastry bag fitted with a large star tip.
- Spread the remaining whipped cream over the top and sides of the Black Forest Cherry Cake.
- Lightly mark the cake in 12 slices, and pipe a whipped cream rosette on each piece. Place a drained Maraschino cherry on each rosette.
- Arrange the best looking chocolate curls in the middle of the cake, reserving the short pieces for the sides of the cake.
- Refrigerate for at least 2 hours before slicing.
- Serves 12 pieces of Black Forest Cherry Cake.
- Lightly cover with plastic wrap, and refrigerate all leftovers.
Looking for More Chocolate Cakes and Tortes?
Chocolate Truffle Cake Recipe – It's like eating a box of chocolate fudge truffles!
Texas Sheet Cake Recipe with Chocolate Frosting - Moist chocolate cake with a touch of cinnamon, dark chocolate fudge icing and toasted pecans.
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
