Black Forest Cake Recipe

Enjoy this German Black Forest cake recipe to make a rich chocolate cake soaked with alcohol and decorated with cherries and whipped cream. It is a stunning and gorgeous cake for any occasion.

Hooray! I made my first Black Forest cake. It is an alcohol-containing cake for grown-ups; although, if you replace Kirsch with any juice, it could be served for kids.

What is Black Forest cake?

Black Forest cake, Black Forest gâteau, or Schwarzwälder Kirschtorte in German, is a rich chocolate cake where chocolate layers are soaked with Kirsch-flavored syrup, covered with whipped cream, and topped with cherries.

This layer cake is decorated with chocolate shavings, also known as chocolate curls, swirls from the whipped cream with cherries on top that look stunning and gorgeous.

Do you know that March 28 is National Black Forest Cake Day in America? This day recognizes a tasty food holiday devoted to the Black Forest cake.

Origin of Black Forest cake

Black Forest cake originated in the Black Forest Region called Der Schwarzwald in Germany, which is located in southwestern Germany.

The cake was invented and first appeared in 1934. Later, it became the most popular German cake.

It is still debated who invented the original recipe for Black Forest cake: a confectioner Josef Keller or pastry chef Erwin Hildenbrand.

Why is it called Black Forest cake?

According to one of the versions, the cake is named after the Black Forest (Schwarzwald) mountain range in Germany's southwest.

However, it is more considered than Black Forest cake got its name from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser).

Black Forest cake with alcohol

Does Black Forest Cake have alcohol? Yes, this authentic German dessert is made with Kirsch, a clear, colorless cherry-flavored liquor that gives the cake its special flavor.

Interestingly, the cake can not legally be sold under the Schwarzwalder Kirschtorte name in Germany if the liquor is not used in making the cake.

In the United States, the cake is usually made without alcohol.

Kirsch substitute

If Kirsch is not available, you can substitute Kirsch with fruit-based brandy or rum. To serve the cake to kids, replace it with fruit juice.

If you can purchase a cherry brandy essence (0.65 fl. oz./20 ml), you can make Kirsch yourself.

Pour the whole bottle's content with 1-¼ cups/ 280 g granulated (caster) sugar into an empty 33 fl. oz./one-liter glass bottle. 

Add 26 fl. oz./770 ml Neutral vodka and shake very well until the sugar has completely dissolved. It is ready to use. 

Why you should try this recipe

1. Black Forest cake recipe is easy to make: it is made within 2 hours.
2. It is a chocolate cake for chocolate lovers.
3. The cake represents one of the most popular German desserts.
4. It is perfect for any occasion: a birthday party, a wedding celebration, an anniversary, etc.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.

Eggs: use chilled large eggs to separate egg whites from the yolks. Let the egg whites and yolks get to room temperature.

Sugar: use granulated or caster sugar.

Vanilla extract: use Madagascar Bourbon Pure Vanilla Extract or alcohol-free vanilla flavor if you prefer.

Flour: the recipe calls for all-purpose flour.

Corn starch: it is mixed with all-purpose flour to give the cake a greater crumb strength.

Cocoa powder: use unsweetened cocoa powder to make the cake.

Butter: use unsalted butter, melted, and then cooled to room temperature.

Whipping cream: use your favorite brand of whipping cream with 35% fat content.

Vanilla sugar: the recipe calls for two sachets of vanilla sugar. You can replace it with regular sugar as well.

Cherries: use maraschino cherries to make this cake all year round, or use Morello cherries when in season. You will need a few cherries with stems to decorate the cake.

Dark chocolate shavings: read on how to make different types of chocolate shavings. Use top-quality dark chocolate such as Valrhona dark chocolate. Keep chocolate shavings in the fridge until ready to use.

Kirsch: use authentic cherry liqueur Kirsch, make it yourself using a cherry brandy essence, or replace it with fruit-based brandy or rum.

To serve the cake to kids, replace the alcohol with any fruit juice, or omit this ingredient.

How to make Black Forest cake

To make the chocolate biscuit, preheat the oven to 375 degrees F/190 degrees C.

Butter a 7-inch/18 cm cake pan and line its bottom and sides with parchment paper.

Separate the egg whites from the yolks with an egg separator and set them aside.

Place granulated sugar, vanilla extract, and egg yolks in the bowl of a stand mixer and mix for about 5 minutes (photo 1).

Use a flour sifter and sift flour, baking powder, corn starch, and cocoa powder.

Add dry ingredients to the egg yolks mixture and mix to combine (photo 2). Transfer the mixture to a large bowl.

In a separate bowl, whip the egg whites with salt until stiff peaks form and add them to the main preparation into several additions (photo 3).

Mix well with a rubber spatula between each addition of egg whites. Add melted butter, cooled to room temperature, and mix (photo 4).

Pour the cake batter into the prepared pan (photo 5) and bake for 20 minutes until a toothpick comes out dry when inserted into the cake (photo 6).

Let the cake cool in the pan for about 15 minutes and remove it on a wire rack.

To make the whipped cream frosting, place whipping cream with vanilla sugar in the bowl of a stand mixer fitted with a whisk attachment and beat until firm. Set aside (photo 7).

To make the sugar syrup, pour water and sugar in a small saucepan and bring to a boil.

Remove it from the heat when the sugar is totally dissolved, add a few drops of Kirsch.

To assemble the cake, use a serrated knife and cut the baked cake crosswise into 3 identical layers. If the top of the cake is domed, even the cake's surface.

Place the first cake layer on a cake board and, using a silicone or pastry brush soak it with the kirsch-flavored syrup.

Spread the first layer of the whipped cream. Place the drained cherries on the cream (photo 8) and spread more cream to cover the cherries.

Cover with the second cake layer and soak with kirsch syrup. Cover with the whipped cream again.

Arrange cherries on top, and spread the whipped cream again. Place the top biscuit layer and soak with the syrup.

To make dark chocolate shaving, use a vegetable peeler to shave the chocolate bar (photo 9).

Cover the entire cake (the surface and sides of the cake) with the whipped cream and then chocolate shavings over the cream.

Decorate the top of the cake with several swirls of the whipped cream, using an open star tip.

Place a cherry on top of each swirl (photo 10). Refrigerate the cake for 2 to 3 hours before serving.

Expert tips

1. Before baking, if there are some lumps in the cake batter, pass it through a fine-mesh sieve.
2. Tap the cake pan on the counter a few times to help release bubbles from the batter.
3. Bake the cake biscuit one day ahead, cover with plastic wrap, and keep it in the fridge overnight.
4. Replace Kirsch with fruit-based, brandy, rum, or fruit juice to serve the cake to kids.
5. Drain maraschino cherries using a paper towel.
6. Keep chocolate shavings in the fridge until assembling the cake.

Frequently asked questions

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on April 04, 2019. It has been revised to include improved content and photos. All posted pictures are mine.