Schwarzwälder Kirschtorte – Black Forest Cake

Few desserts can rival the timeless appeal of a classic chocolate cake. However, when you want something truly exceptional, a Black Forest cake is in a league of its own. This decadent dessert, with its rich flavors and stunning presentation, is an elevated treat that requires just a bit of extra effort.

The Art of Making Black Forest Cake:

Creating a Black Forest cake begins with preparing the chocolate cake batter. Start by beating the wet ingredients, then gradually incorporate the dry ingredients to form a smooth, luscious batter. Once the cakes are baked to perfection and have cooled completely, it’s time to assemble the masterpiece. Layer the cakes with homemade whipped cream and a delightful cherry filling made from canned tart cherries. These juicy bursts of cherry add a refreshing element to the cake, making it an ideal choice for celebrations such as birthday parties, Christmas dinners, or anniversaries.

A Feast for the Eyes:

Among homemade cake recipes, Black Forest cake stands out for its striking appearance. The tri-colored layers of chocolate, cream, and cherries offer endless inspiration for garnishing. Consider adorning the top with chocolate-covered cherries or elegant chocolate curls. For a dramatic touch, create a chocolate bark, similar to the one used in a chocolate peanut butter cake, and strategically place it into the frosting. This adds an element of mystery reminiscent of the dark, enchanting Black Forest.

What Makes Black Forest Cake Special?

Also known as a Black Forest gateau, this dessert consists of layers of chocolate cake, whipped cream, and cherry filling. The filling often features a splash of cherry brandy, which adds a delightful, punchy flavor. Each bite of Black Forest cake is tender and moist, with a perfect balance of textures from the creamy whipped topping and the tart cherry filling.

A Nod to Its German Origins:

While the exact origins of Black Forest cake are debated, it is widely believed to have been inspired by the Black Forest region of Germany. The area is known for its abundant sour cherries and the deep, dark hues of its dense forests. The combination of chocolate and cherries in the cake mirrors the rich, earthy tones and flavors of the region.

In summary, Black Forest cake is a showstopper both in taste and presentation. Its rich layers and delightful garnishes make it a perfect addition to any festive occasion. So, when you’re looking to impress your guests with a dessert that’s as beautiful as it is delicious, add this iconic cake to your baking repertoire. 🍒🍫🎂

Ingredients

• 1 cup whole milk
• 3 large eggs
• 1/2 cup canola oil
• 3 teaspoons vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour
• 2 cups sugar
• 3/4 cup baking cocoa
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

FILLING:

• 2 cans (14-1/2 ounces each) pitted tart cherries
• 1 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons cherry brandy or 2 teaspoons vanilla extract

WHIPPED CREAM:

• 3 cups heavy whipping cream
• 1/3 cup confectioners’ sugar

Directions

1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper.
2. In a large bowl, beat milk, eggs, oil, and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture.
3. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted inthe  center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.
5. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form.
6. Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost the top and sides of the cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon the remaining filling onto the top of the cake. Refrigerate until serving.