Schwarzwälder Kirschtorte — the German “Black Forest” cake with cherries and chocolate

Schwarzwälder Kirschtorte, known internationally as the “Black Forest” cake, is Germany’s most famous dessert — originating from the Black Forest (Schwarzwald) region. The combination of cocoa sponge, whipped cream, sweet cherries and grated chocolate makes it a true celebration classic.

INGREDIENTS

For a 24 cm pan, 12–16 servings.

For the sponge:

• 6 eggs
• 180 g sugar
• 1 packet vanilla sugar
• 150 g flour
• 50 g cocoa powder
• 1 teaspoon baking powder
• 1 pinch of salt

For the filling:

• 500 ml whipping cream (min. 33% fat), chilled
• 60 g powdered sugar
• 400 g sweet cherries (fresh, pitted, or drained from a jar)
• 4 tablespoons cherry jam
• 3–4 tablespoons cherry juice from the jar, to moisten the layers
• (optional) 2–3 tablespoons cherry liqueur (kirsch)

For decoration:

• 100 g dark chocolate, grated into shavings
• 12 whole cherries for the top

PREPARATION STEPS

1. Heat the oven to 180°C. Grease a round 24 cm pan and line the base with baking paper.
2. Beat the eggs with the sugar, vanilla sugar and salt for 8–10 minutes, until the mixture triples in volume and becomes creamy.
3. Mix the flour with the cocoa and baking powder, sift and fold carefully into the egg mixture with bottom-up movements so the batter doesn’t deflate.
4. Pour the batter into the pan and bake for 25–30 minutes. Check doneness with a toothpick. Let it cool completely, then cut horizontally into 3 equal discs.
5. Drain the cherries and keep the juice; mix it with the liqueur if using.
6. Whip the cold whipping cream with the powdered sugar until stiff peaks form, without turning it to butter.
7. Place the first disc on a serving plate, moisten with 1/3 of the cherry juice, spread with cherry jam, arrange half the cherries and cover with 1/3 of the cream.
8. Repeat the same with the second disc.
9. Close with the third disc, moisten lightly, then cover the whole cake (top and sides) with the remaining cream and level with a spatula.
10. Sprinkle the sides and top with the grated chocolate; form cream rosettes on the edge and place a cherry on each.
11. Chill in the refrigerator for at least 4 hours (better overnight) before slicing and serving.

Preparation time: ~45 minutes (+ 30 minutes baking, + min. 4 hours chilling). Servings: 12–16.

Tip: the cake cuts more cleanly with a long knife dipped in hot water.