Black Forest Cake is a popular recipe loved by many people. It has been loved for many years for its unique taste and chocolatey body. However, it’s hard to imagine the Black Forest cake without cherries, so you will need to go out and buy some cherry syrup or red food color from any grocery store for this recipe. You can also use kirschwasser in the authentic black forest cake recipes, but if you are using it, be careful not to add too much. Also, most of them have whipped cream as one of the main ingredients.
Authentic Black Forest Cake Recipe
If you are looking for the best results of Black Forest Cake Recipes, then go through the below article, which provides a step-by-step procedure for making a tasty, rich chocolate cake at home.
What is Black Forest Cake?
The Black Forest cake, also known as the Black Forest gâteau or Schwarzwälder Kirschtorte or Black Forest cherry torte, is a German dessert with soaked chocolate layers and spiked with cherry liqueur, whipped cream, and cherries on top.
History Behind Authentic Black Forest Cake Recipes
The delicious cake was created in 1934 for the first time and has remained popular ever since. It later became the most famous German black forest cake. The original recipe of black forest cake came from the Black Forest mountain range region of southwestern Germany.
It is believed that this entire cake was created by an innkeeper of Schwarzwalder Haus, who baked it for Adolph Kohl, a guest staying there. This recipe has become popular since then and remains one of the best-known German cakes to date.
A very common misconception is that the black forest gateau takes its name from the Black Forest mountain range in Germany called Schwarzwald. But this is not true, the black forest gateau takes its name from Black Forest sour cherries, known as Schwarzwalder alcohol, which is a distinctive and fiery kirsch. A kirsch is a clear, colorless brandy traditionally made from double distillation of morello cherries!
Making Black Forest Cake from Scratch
The fluffy chocolate sponge cake on which the cake is based has whipped egg whites as an ingredient. The egg whites cause the cake to expand and become fluffy.
The dry ingredients are carefully folded in a spatula to maintain as many tiny air bubbles as possible in the cake batter. Using an electric mixer or hand whisk would eliminate the air pockets.
The simplest way to cut the cake into three layers is to use a serrated bread knife for making cake layers. Try cutting slowly and holding the knife as vertical as feasible. To remove the layers, use a piece of cardboard or a specialist cake base. This process is the easiest way to replace the layers when you’re putting up the cake.
Making Cream for the Cake
For this cake, you’ll need a lot of whipped cream. I have a KitchenAid Professional mixer, so preparing 4 cups of heavy cream is no sweat. However, if you’re using a smaller stand mixer or hand mixer, it’s preferable to do the job in two batches.
The cream’s fat content has a significant impact on whether or not it will whip up properly. The best heavy whipping cream usually has a fat concentration of 35%. If you’re having trouble stiffening the cream, try chilling the whisk and bowl in the freezer for about an hour while keeping the heavy cream as cold as possible.
If you don’t have Kirsch, fruit-based brandy or rum or lemon juice can be used instead. Replace the cake with fruit juice to serve to children.
The traditional addition of kirsch (also known as simply kirsch) to the cake is typical. In the black forest region of Germany, it is required that kirsch is on the cake to qualify as an authentic Black Forest Cake.
How to Assemble Black Forest Cake
I adore the fresh cherries in a Black Forest Cake recipe; therefore, I double them. Some recipes use whole cherries rather than the German cherry filling; I prefer the cooked filling because it holds up better and does not stain the cream.
First cake layer
When filling a baked good, use the top layer. This allows you to utilize the more level top. Then, cover it with a cake ring (or a springform pan ring) to make putting the cake together. Assembling the cake on a plate would be difficult, so place it on a cake platter instead.
Kirsch or Cherry Juice on top with half of the cherry filling
Leave a 1-inch margin around the cake’s edge to keep the cherries from oozing out.
Use an offset spoon to smooth down the cream.
Repeat the above Steps
Place the middle cake layer in the center. Top with the baked thin layer, smooth side up, and top with 1/3 of the remaining whipped cream. Remove the springform ring, then carefully spread the remaining cream around the cake’s edges until it is completely coated.
Decorating black forest cake at home
Place two pieces of parchment paper on all sides of the cake to keep the serving platter clean. Grated chocolate may be used to decorate the cake’s edges. Lend a hand by pushing grated chocolate shavings gently onto the sides with a spoon or hands.
To create a beautiful appearance, pipe 16 whirls of whipped cream on the top of the cake (1 for each portion). Begin with two swirls opposite one another and repeat until you’ve completed all 16 swirls in the same direction. At the center of the cake, garnish it with grated chocolate circles. Place cherries on top of each cream, whirl, and refrigerate the cake until ready to serve.
Just before serving, decorate the cake by sprinkling grated chocolate over the top. I also garnished my cake with white chocolate shavings, but feel free to use dark or milk chocolate shavings.
I like to use fresh cherries with stems and pit (look great but are more difficult to eat) or jarred sour cherries (juice will seep into the cream after a short time, so wait until just before serving). I’m not a fan of the sweet maraschino cherries sold in cake decorating aisles, but they might be used as well.
Tools and Ingredients Used to make this Cake
One of the best cake pans for this recipe is a springform pan, and the ring will come in handy when putting it together. You can even use a small saucepan (or even a medium saucepan) in case!
It fits over your bowl and makes sifting considerably easier and the flour mixture less messy.
I prefer to use a cake ring with straight edges rather than the typical round one.
Jarred sour cherries or morello cherries in light syrup are best.
FOR THE CAKE:
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 3 tsp vanilla sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tsp baking powder
- 3/4 cup unsalted butter
- 1/2 L Coldwater
- 1/3 cup cornstarch
- 1/4 cup unsweetened cocoa powder
FOR THE CHERRY FILLING:
- 1 1/2 cups cherry juice, divided (see Note 1)
- 2 cups maraschino cherries, pitted (see Note 1)
- 5 Tbsp cornstarch
- 2 tbsp icing sugar
- 1/3 cup kirsch, divided (see Note 2)
FOR THE WHIPPED CREAM:
- 1/2 cup powdered sugar
- 4 cups heavy cream
- 4 oz bittersweet baking chocolate bar at room temperature
- Swivel bladed vegetable peeler for shaving chocolate curls
- 16 fresh cherries.
- Preheat the oven to medium heat of 350 degrees F (180 degrees C). Start by lining an 8-inch springform pan with parchment paper and preheating it.
- In a cake stand mixer, beat egg whites with 1/2 cup sugar on high speed for 8 minutes until stiff peaks form. Set aside in a medium bowl (a large bowl will also do).
- In the bowl of a stand mixer (no need to clean the bowl), combine egg yolks, remaining 1/2 cup sugar, little water, and vanilla extract. Beat at medium speed until thick and creamy for about 2 minutes. The mixture will go from yellow to a paler color. Add the egg yolk mixture to the egg white mixture and carefully fold it in with a spatula, DO NOT stir the mixture. It can be placed in a pastry bag for the future.
- Sieve over the egg mixture and fold in carefully until combined, then sift in the all-purpose flour, baking powder, cornstarch, melted butter, and cocoa powder.
- Transfer the crust to the springform pan and smooth out the top with a silicone spatula. Bake for 25 minutes, or until a skewer inserted into the center comes out clean with just a few crumbs attached.
- Remove the springform pan ring and carefully flip the cake onto a cooling wire rack, then peel off the parchment paper from the bottom to let the cake cool fully.
- When the cake is thoroughly cooled, use a serrated bread knife to cut it into three equal layers of chocolate sponge cake.
- To make the cherry pie filling, combine 4 Tbsp cherry juice from 1 cup of cherry liquor with the cornstarch and sugar syrup in a small bowl. Bring the remaining cherry flavor to a simmer in a small platter, then whisk in the cornstarch mixture. Continue to simmer while constantly whisking until it thickens. Next, stir in the cherries and kirsch, or leave it out if you like. Allow cooling for 5-10 minutes before serving.
- To make the whipped cream, place 4 cups of heavy cream in a large mixing bowl. Using a stand mixer fitted with the whisk attachment beat the cream at high speed until soft peaks form. Then add 1/2 cup powdered sugar and continue to whip until stiff peaks form, about 2-3 minutes longer. The whipped cream should be extremely rigid and spreadable but must not be over-whipped. Refrigerate until ready to use.
- To construct the cake, position the top-layer plate on a serving plate. If you’re using a springform ring, place it around the cake (or use a cake ring to make assembly easier). Drizzle some kirsch or cherry juice over the cake and then finish with half of the cherry garnish, leaving a 1-inch border. Top with about 1/4 of the whipped cream, smoothing it out with a spatula.
- Set out the remaining cream and cherries for adorning the top of the cake. Repeat with liquid, topping with cherries and cream on top of the second cake layer. Set aside about ¾ cup of whipped cream frosting for decorating. Spread 1/3 of the remaining whipped cream over the top, remove the springform ring and cover the sides of the cake with a spatula until completely covered in the whipped cream using half of the remaining whipped cream (smooth side of the cake up).
- Use a grater to grate dark chocolate onto the sides of the cake. Next, add 16 swirls of whipped cream to the middle of the cake and finish it off with coarse chocolate in stripes. On each cream swirl, place a cherry, then refrigerate the cake until serving time.
1: I prefer jarred sour cherries for this dish, which you may purchase in the International Aisle with German Ingredients at Walmart. They’re already pitted and have a light syrup on them. The light syrup works beautifully as cherry juice. If you can’t locate jarred cherries, use canned or defrosted frozen cherries instead. If the cherries aren’t in light syrup, replace them with cherry juice or cherry brandy.
2: If you can’t have kirsch, don’t include it in the cherry filling. Instead, use the juice of half a bottle of red wine to moisten the cake layers.
3: Because that is the most usual cocoa powder in Germany, I generally use it.
calories: 421kcal | carbohydrates: 40g | protein: 5g | fat: 27g | saturated fat: 17g | cholesterol: 133mg | sodium: 47mg | potassium: 308mg | fiber: 2g | sugar: 23g | vitamin a: 965iu | vitamin c: 2.1mg | calcium: 89mg | iron: 2.3mg
Black Forest Cake FAQs
Should black forest cake be refrigerated?
Yes, black forest cake is best when refrigerated overnight and may be kept in the fridge for up to 5 days.
How long can I leave a Black Forest Cake on my counter?
In general, I would not leave a black forest cake on the counter for more than an hour or two because of the whipped cream topping. However, if your kitchen isn’t especially warm or humid, leaving it out about 2-3 hours should be fine provided you keep track of time and don’t wait for too long to serve it.
How long should I let a Black Forest Cake sit out before cutting and serving?
Black forest cake stays fresh for about 30 minutes at room temperature after you take it out of the fridge, but I recommend setting it on your counter to come up to room temp before eating because the layers of chocolate cake will soften when they warm up. Better yet – slice into servings and let them sit in front of a heater or sunlight for 5-10 minutes (not longer than that). The warmth and humidity from the air will make the whipped cream deflate slightly, which means each bite will taste like heaven.
If you don’t allow your black forest cake to come up to room temperature before serving, won’t all of the flavors mix?
Yes, that’s true, which is why I like to let my black forest cake sit out on the counter for 5-10 minutes before serving. The flavors mellow and mix delightfully, but giving them time to relax also means you won’t be eating cold whipped cream with cold cherries and cold chocolate shavings – it will taste much better if they are allowed to stand for a little while at room temperature.
Can you make this cake ahead of time?
Yes, I recommend making the cake layers up to 3 days ahead of time. Then, store them in an airtight container at room temperature or plastic wrap well and freeze for up to 2 months.
Reasons why your sponge cake might have turned out flat collapsed after baking or is dense and compact?
There might be several reasons:
- Not enough air incorporated
- Stirring instead of folding
- Greasing the sides of the baking pan
- Waiting too long to bake
- Oven temperature too low
- The oven door was opened during baking
- The sponge was not completely baked