Schwarzwälder KirschtorteBlack Forest Cherry Cake
Layers of chocolate cake are brushed with cherry spirit syrup, filled with whipped cream and cherries, and finished with chocolate shavings. It is a festive cake with a rich aroma but a surprisingly light texture when sliced.
Prep
1h
Cook
35m
Serves
10
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Cake
- 220gAll-Purpose Flour
- 60gCocoa Powder
- 10gBaking Powder
- 4gSalt
- 6pcsEgg
- 240gWhite Sugar
- 120gUnsalted Butter (melted)
- 200mlWhole Milk
- 5mlVanilla Extract
Syrup
- 60mlCherry Brandy
- 60mlWater
Filling
- 300gCherry (pitted)
Cream
- 600mlHeavy Cream (well chilled)
- 40gPowdered Sugar
Assembly
- 80gDark Chocolate (shaved)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 175°C (347°F) and grease and line two 20 cm (8-inch) round cake pans.
- 02
Whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- 03
Beat the eggs and white sugar until pale and thick, then fold in the unsalted butter, whole milk, and vanilla extract.
- 04
Fold in the dry ingredients, divide the batter between the pans, and bake until the cake springs back lightly when touched. Cool the layers completely.
- 05
Stir the cherry brandy and water together.
- 06
Whip the heavy cream with the powdered sugar until it holds soft peaks, then keep it chilled. Set aside the cherry for filling and decoration.
- 07
Split the cooled cake into layers. Brush each layer with the syrup, spread with whipped heavy cream, and scatter over some of the cherry.
- 08
Stack the layers, cover the cake with the remaining cream, and finish with the dark chocolate and the remaining cherry.
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