Why is it called Black Forest cake?

The Black Forest cake may derive its name from the Black Forest (Schwarzwald) mountain range in Germany's southwest or the Schwarzwälder Kirsch(wasser) liquor popular in the region.

Does Black Forest Cake have alcohol?

The authentic German Black Forest cake gets its unique flavor from Kirsch, a cherry-flavored alcohol that legally defines its authenticity. In the United States, alcohol-free versions of the cake are commonly produced.

Can you make Black Forest cake without alcohol?

You can replace Kirsch fruit juice or make a simple sugar syrup to soak the cake.

What can I use instead of Kirsch in Black Forest cake?

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.

Can you make Black Forest cake with a chocolate cake mix?

Authentic Black Forest cake is made from scratch, but you can bake the biscuit using a chocolate cake mix if you are short on time. You will have a simplified and quick version of the Black Forest cake.

Can Black Forest cake be frozen?

Freezing the assembled Black Forest cake is not recommended due to the presence of whipped cream. However, you can preserve the cake sponge by wrapping it in plastic and freezing it for up to 3 months.

Is it safe to eat Black Forest cake during pregnancy?

Black Forest cake is safe to eat during pregnancy. The cake sponge contains eggs, but it poses no risk once baked. When preparing the whipped cream frosting, use pasteurized cream and refrain from alcohol during assembly.

Authentic Black Forest Cake (Schwarzwälder Kirschtorte)

Name: Authentic Black Forest Cake (Schwarzwälder Kirschtorte)
Total time: 2 h
Yield: 8
Cuisine: German
Ingredients: 3 large eggs, room temperature; 1/2 cup minus 2 teaspoons (92 g) granulated sugar; 1/2 cup + 3 1/2 teaspoons (72 g) all-purpose flour; 2 1/2 tablespoons (20 g) unsweetened cocoa powder; 1 1/2 tablespoons (22 g) unsalted butter; 2 1/2 cups + 2 tablespoons (600 g) cold heavy cream, 30% fat; 4 teaspoons (18 g) vanilla sugar; 8 oz. (230 g) maraschino cherries, drained; 3.5 oz. (100 g) dark chocolate; 4 tablespoons (60 g) granulated sugar; 3 tablespoons (45 ml) water; few drops of Kirsch (see note #1)

Authentic Black Forest Cake (Schwarzwälder Kirschtorte)

Sliced Black Forest cake on a white cake stand.

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Authentic Black Forest cake is an iconic German rich chocolate cake soaked with Kirsch and decorated with cherries and sweetened whipped cream. It is a stunning and gorgeous cake for any occasion.

Author: Irina Totterman
Total Time: 2 hours
Yield: 8 1x
Category: Cakes
Method: Baking
Cuisine: German

Ingredients

Scale

For the chocolate sponge cake:

3 large eggs, room temperature
1/2 cup minus 2 teaspoons (92 g) granulated sugar
1/2 cup + 3 1/2 teaspoons (72 g) all-purpose flour
2 1/2 tablespoons (20 g) unsweetened cocoa powder
1 1/2 tablespoons (22 g) unsalted butter

For the whipped cream frosting:

2 1/2 cups + 2 tablespoons (600 g) cold heavy cream, 30% fat
4 teaspoons (18 g) vanilla sugar

For the filling:

8 oz. (230 g) maraschino cherries, drained

For assembling:

3.5 oz. (100 g) dark chocolate

For sugar syrup:

4 tablespoons (60 g) granulated sugar
3 tablespoons (45 ml) water
few drops of Kirsch (see note #1)

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Instructions

To make the chocolate sponge cake, preheat the oven to 355°F (180°C). Butter a 7-inch (18 cm) cake pan and line its bottom and sides with parchment paper. Using a flour sifter, sift flour with cocoa powder and place aside.
Place room-temperature eggs and granulated sugar in a large bowl and lightly beat with a hand whisk. Bring the bowl over a bain-marie or water bath and continue to whisk. Warm the egg mixture up to 104°F (40°C) or warm to touch.
Remove the bowl from the water bath and beat with an electric mixer until the volume is doubled, almost tripled, for 8-10 minutes. Decrease the mixer speed and beat for another 2 minutes to adjust the batter's texture. Add the sifted dry ingredients in a few additions and gently mix with a rubber spatula.
Melt butter in the microwave at 20-30 seconds intervals. It should be at 140°F (60°C), measured with a cooking thermometer. Mix two spoonfuls of batter with melted butter using a spatula. Gradually pour the butter mixture into the remaining batter and mix gently.
Pour the batter into the prepared pan and bake cake in the preheated oven for 30-35 minutes. Check the cake's doneness with a toothpick or a cake tester: it is ready once it comes out clean from the sponge.
Remove the sponge cake from the oven, and let it cool in the pan for 5-10 minutes. Then remove it from the pan by flipping it upside down and cool it on a cooling rack for 5- 10 minutes. Turn the cake over and allow it to cool completely.
To make dark chocolate shaving, use a vegetable peeler to shave the chocolate bar. Keep chocolate shavings in the fridge until you assemble the cake. Alternatively, make chocolate shards out of the melted chocolate.
To make the whipped cream, beat cold heavy cream with vanilla sugar until stiff peaks. Refrigerate.
To make Kirsch syrup, bring sugar and water to a boil. Remove it from the heat when the sugar is totally dissolved, and 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 surface.
Place the first cake layer on a cake board and, using a silicone brush, soak it with the kirsch-flavored syrup. Next, spread the first layer of whipped cream. Finally, place the drained cherries on the cream 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 it with the syrup. Cover the surface and the cake's edges with the whipped cream and then chocolate shavings or shards over the cream.
Decorate the top of the cake with several swirls of whipped cream, using an open star tip. Place a cherry on top of each swirl and sprinkle with more chocolate shavings or shards. Refrigerate the cake for 2 to 3 hours before serving.

Notes

To make Kirsch yourself, use a cherry brandy essence (0.65 fl. oz. (20 ml). Pour the whole bottle's content with 1-1/4 cups (280 g) granulated sugar into an empty 33 fl. oz. (one-liter) glass bottle. Add 26 fl. oz. (770 ml) neutral vodka, shake very well until the sugar has completely dissolved, and use.
Drain maraschino cherries well using a paper towel.
Keep chocolate shavings or shards in the fridge until ready to assemble the cake.
Make-ahead option: bake the sponge cake one day ahead, cover it with plastic wrap, and keep it in the fridge overnight. The next day, finish the cake.

Nutrition

Serving Size: 1 slice
Calories: 494
Sugar: 30.3 g
Sodium: 58 mg
Fat: 34.3 g
Saturated Fat: 20.8 g
Carbohydrates: 44.7 g
Fiber: 2 g
Protein: 6.2 g
Cholesterol: 173 mg

Find it online: https://www.bakinglikeachef.com/black-forest-cake/