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Classic Black Forest Gateau (Schwarzwälder Kirschtorte)
Traditional dish · German
The quintessential Black Forest cake, featuring layers of chocolate sponge, whipped cream, cherries, and Kirschwasser, a traditional German cherry spirit.
Ingredients
- All-purpose flour125g
- Granulated sugar125g
- Eggs4 large
- Unsweetened cocoa powder35g
- Baking powder1 tsp
- Salt1/4 tsp
- Heavy cream750ml
- Powdered sugar100g
- Kirschwasser (cherry spirit)100ml
- Sour cherries (canned or jarred, drained)400g
- Cornstarch2 tbsp
- Dark chocolate (for shavings)50g
- Water50ml
Steps
- 1
Preheat oven to 175°C (350°F). Grease and flour a 24cm (9-inch) springform pan.
- 2
Whisk together flour, cocoa powder, baking powder, and salt.
- 3
Beat eggs and granulated sugar until pale and fluffy.
- 4
Gently fold dry ingredients into the egg mixture.
- 5
Pour batter into prepared pan and bake for 30-35 minutes, or until a skewer comes out clean.
- 6
Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- 7
Once cool, slice the cake horizontally into three equal layers.
- 8
Drain cherries, reserving the juice. Mix cornstarch with a little reserved cherry juice to form a slurry. Heat remaining cherry juice, add cherries and cornstarch slurry, cook until thickened. Let cool.
- 9
Whip heavy cream with powdered sugar until stiff peaks form. Stir in 50ml of Kirschwasser.
- 10
Place the bottom cake layer on a serving plate. Brush generously with Kirschwasser. Spread half of the whipped cream and half of the cherry mixture over the cream.
- 11
Repeat with the second cake layer, brushing with Kirschwasser, then adding the remaining cream and cherries.
- 12
Place the top cake layer on top. Brush with Kirschwasser. Frost the entire cake with the remaining whipped cream.
- 13
Decorate the sides with chocolate shavings. Pipe rosettes around the top edge and place a cherry on each rosette. Chill for at least 2 hours before serving.
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