Swirl on Top of Cake

German Black Forest Cake Recipe

  • Total Time: 2 hours
  • Yield: 10 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: German


Black Forest cake is a rich chocolate cake layered with the kirsch-infused cherries and the light whipped cream. It is a stunning and gorgeous cake for any occasion!



For the chocolate biscuit:

  • 110 g dark chocolate
  • 6 eggs
  • 130 g marzipan
  • 160 g caster sugar
  • Salt

For the whipped cream:

  • 600 ml whipping cream
  • 2 sachets of vanilla sugar

For the filling:

  • 300 g cherries in liqueur

For the finish:

  • 100 g dark chocolate shavings

For the syrup:

  • few drops of Kirsch
  • 100 ml 30° Baume syrup


  1. Heat oven to 355 degrees F/180 C.
  2. To make the chocolate biscuit, cut the marzipan in small pieces and place it in a bowl of the stand mixer *. Add the egg yolks and mix well for 5 minutes. Then add the melted chocolate and mix with a whisk. Set aside. In a separate bowl, beat the egg whites with a pinch of salt until the stiff peaks form. Gradually add the caster sugar and beat again. Pour the chocolate mixture over the beaten egg whites and mix with a spatula. Pour the preparation into a buttered round cake pan * of 24 cm in diameter or a cake ring *.  Bake for 30-40 minutes. Remove the cake from the oven and let it cool down.
  3. To make the whipped cream, beat the whipping cream with the caster sugar util the consistency becomes homogeneous. Set aside.
  4. To make the Syrup, in a separate bowl, combine the 30° Baume syrup and Kirsch.
  5. To assemble the Black Forest cake, cut the baked cake crosswise getting 3 identical slices. Place the bottom slice on a cake board and soak with the kirsch-flavored syrup. Spread the first layer of the whipped cream. Place the strained cherries on the cream. Cover with the middle biscuit slice and soak with kirsch syrup. Cover with the whipped cream again and arrange cherries on top. Place the top biscuit slice and soak with the syrup. Cover the surface and the edges of the cake with the whipped cream and then chocolate shavings over the cream. Decorate the surface of the cake with several swirls of the whipped cream. Place a cherry on top of each swirl. Refrigerate the cake for 2-3 hours before serving.


  • Replace Kirsch with any fruit-based brandy.
  • To make the 30° Baume syrup, bring 250 g of sugar and 200 g of water to boil. Remove from the heat when the sugar is totally dissolved.


  • Serving Size: 1 slice
  • Calories: 461
  • Sugar: 32.3g
  • Sodium: 74mg
  • Fat: 29.5g
  • Saturated Fat: 17g
  • Carbohydrates: 44.4g
  • Fiber: 0.8g
  • Protein: 6.9g
  • Cholesterol: 171mg

Keywords: cake, black forest cake, cherry, Kirsch