Luxurious Black Forest Cake

Description:

The Luxurious Black Forest Cake is a classic German dessert featuring moist, fluffy chocolate sponge layers soaked with cherry syrup, layered with fresh whipped cream and tart cherries, and finished with chocolate shavings. This elegant cake delivers a perfect balance of rich chocolate, creamy texture, and fruity brightness, making it a show-stopping centerpiece for celebrations.

Origin:

Originating from the Black Forest region of Germany (Schwarzwälder Kirschtorte), this cake traditionally incorporates Kirschwasser (cherry schnapps) to infuse authentic cherry flavor. Over time, it has become an international favorite for birthdays and special occasions.

Ingredients Quantity:

Chocolate Sponge Cake:

All-purpose flour – 1 cup (120g)
Unsweetened cocoa powder – ¾ cup (75g)
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Granulated sugar – 1 cup (200g)
Unsalted butter (softened) – ½ cup (115g)
Eggs – 3 large
Vanilla extract – 1 tsp
Buttermilk – ¾ cup (180ml)
Hot water or coffee – ½ cup (120ml)

Cherry Filling:

Pitted sour cherries (fresh or jarred) – 2 cups (300g)
Cherry syrup or juice – ½ cup (120ml)
Granulated sugar – ¼ cup (50g)
Cornstarch – 1 tbsp (to thicken)
Kirschwasser (cherry schnapps) – 2 tbsp (optional)

Whipped Cream Frosting:

Heavy whipping cream – 2 cups (480ml)
Powdered sugar – ½ cup (60g)
Vanilla extract – 1 tsp

Decoration:

Chocolate shavings or curls – ½ cup (50g)
Fresh cherries (optional)

Optional Ingredients:

Kirschwasser (for authentic cherry flavor)
Almond extract – a few drops (to complement cherry)
Cocoa nibs or grated chocolate for extra texture

Instructions:

1. Make Chocolate Sponge Cake:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Sift flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla.
Alternate adding dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients.
Stir in hot water or coffee until smooth.
Divide batter evenly between pans and bake 30–35 minutes or until a toothpick comes out clean.
Cool completely on wire racks.

2. Prepare Cherry Filling:

In a saucepan, combine cherries, sugar, and cherry syrup.
Bring to a gentle boil.
Mix cornstarch with a little water to form a slurry and add to cherries.
Cook until thickened, then remove from heat and cool.
Stir in Kirschwasser if using.

3. Whip Cream:

Beat heavy cream with powdered sugar and vanilla until stiff peaks form.

4. Assemble Cake:

Slice each cake layer horizontally to create four thin layers (optional).
Place one layer on a serving plate and brush with cherry syrup or Kirschwasser.
Spread a layer of whipped cream, then spoon cherry filling over cream.
Repeat layering with remaining cake, cream, and cherries.
Frost the entire cake with whipped cream.

5. Decorate:

Garnish with chocolate shavings and fresh cherries.

Tips for Success:

Use cold heavy cream and chill your bowl for best whipping results.
Don’t overmix batter to keep cake tender.
Let cake layers cool completely before slicing or assembling.
Use good-quality cocoa and fresh cherries for optimal flavor.
Optional Kirschwasser adds authentic flavor but can be omitted for kids.

Recommendation:

Serve chilled for best texture and flavor. Pair with a cup of black coffee or dessert wine. Perfect for birthdays, anniversaries, or festive occasions.