Schwarzwälder Kirschtorte
Schwarzwälder Kirschtorte, though named after the Black Forest region of southwestern Germany, has an uncertain origin — there's no solid evidence it actually emerged there, and the first documented written recipe dates to 1934, published by a confectioner in Bad Godesberg, hundreds of kilometers away. The name may refer more to the region-specific kirschwasser traditionally used in the cake than to its actual culinary place of origin. The cake is so tied to German identity that its recipe and name are legally protected in Germany — a cake sold under the name Schwarzwälder Kirschtorte must contain real kirschwasser, not just artificial cherry flavoring, and must use natural whipped cream, not vegetable-based cream. The combination of chocolate, sour cherries and kirsch is considered representative of Black Forest cuisine, where wild cherries grow abundantly and distilling cherry brandy is a centuries-old tradition.
Chocolate sponge
Three fluffy layers of cocoa sponge form the cake's structure.
Cherries in kirsch syrup
Cherries macerated in kirschwasser, a cherry brandy, soak between the layers.
Natural whipped cream
The layers are covered with freshly whipped cream, not buttercream, for a light texture.
Chocolate shavings
The cake is decorated with dark chocolate shavings and whole cherries on top.
Ingredients 4 servings
- 6 eggs
- 200g sugar
- 150g flour
- 50g cocoa powder
- 1 tsp baking powder
- 700g cherries (fresh or from compote)
- 100g sugar (for cherries)
- 1 tbsp cornstarch
- 100ml cherry water or water
- 80ml kirsch (cherry brandy)
- 600ml heavy cream
- 50g powdered sugar
- 100g dark chocolate, for shavings
- Whole cherries with stems, for garnish
How to make it
- 1MAKE THE SPONGE: Beat the eggs with the sugar at high speed 8-10 minutes, until the mixture becomes fluffy, pale and triples in volume.
- 2Sift together the flour, cocoa and baking powder, then gently fold them into the beaten eggs, using an up-and-down motion.
- 3BAKE THE SPONGE: Pour the batter into a lined round pan, bake at 180°C for 25-30 minutes; let cool completely, then cut horizontally into 3 equal layers.
- 4PREPARE THE CHERRIES: Simmer the cherries with the sugar and a little water 5 minutes, then thicken with cornstarch dissolved in cold water; let cool.
- 5Mix half the kirsch into the cooled cherry syrup.
- 6WHIP THE CREAM: Whip the cold heavy cream with the powdered sugar until firm and fluffy.
- 7SOAK THE FIRST LAYER: Place the first sponge layer on a platter, sprinkle with plain kirsch, then spread a layer of whipped cream and half the cherries with syrup.
- 8ADD THE SECOND LAYER: Place the second layer on top, sprinkle with kirsch, then repeat with cream and the rest of the cherries.
- 9TOP WITH THE LAST LAYER: Place the last layer on top, pressing gently, then cover the whole cake with the remaining whipped cream.
- 10DECORATE: Sprinkle dark chocolate shavings on the sides and top, decorate with whole cherries with stems.
- 11CHILL AND SERVE: Refrigerate the cake at least 2 hours before slicing and serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
