About Schwarzwälder Kirschtorte
Also called: Black Forest cake, Black Forest gateau, Schwarzwälder Kirsch, Kirschtorte
Schwarzwälder Kirschtorte, Black Forest cake in English, is a German layer cake of chocolate sponge soaked with Kirschwasser, filled with sour cherries and whipped cream, and covered in cream and chocolate shavings. It is named for the Black Forest region of southwest Germany, which is known for its cherries and cherry brandy. The Kirschwasser is not optional in the German version: it is the defining flavor, and German food regulations treat a cake sold under this name as one that contains it. This recipe uses it three ways: in the cherry filling, in the cream, and drizzled on the sponge.
The sponge is a separated-egg sponge with cocoa, leavened mostly by the whipped whites, so it is light and absorbent. Sour cherries (Morello type) keep the cake from becoming too sweet against the cream. Reserve the cherry juice when draining the jar or can, since step 3 thickens it with cornstarch into the filling. The cake is assembled in three layers and needs a few hours in the fridge to set.
Serving and keeping
Serve chilled. The cake is better after a few hours in the fridge, once the sponge absorbs the Kirschwasser and cherry juice. Keeps 3 days covered in the fridge.
Variations
Alcohol-free
Replace the Kirschwasser with cherry juice from the jar plus a few drops of almond extract. The cake is good but no longer the classic.
Chocolate cream layer
Fold melted dark chocolate into a third of the whipped cream for the bottom layer.
Sheet cake
Bake the sponge in a rectangular pan and assemble as a single-layer cake for a crowd.
If it goes wrong
Sponge is flat and dense
The whites were underwhipped or folded too hard. Whip to stiff peaks and fold them into the yolk batter in two or three additions until no streaks remain.
Layers crack when slicing
Let the sponge cool completely, ideally overnight, before cutting it into three layers with a long serrated knife.
Whipped cream weeps
Whip the cream cold to firm peaks as in step 4 and chill the assembled cake at least 2 hours before serving.
Filling is runny
Bring the cherry juice and cornstarch to a full simmer until thick and glossy, then cool it completely before assembling.
Substitutions
- pitted sour cherries: frozen sour cherries, thawed, or jarred Morello cherries. Use their juice for the filling.
- Kirschwasser cherry brandy: cherry juice with a few drops of almond extract. Alcohol-free; the flavor is sweeter and less sharp.
- dark chocolate block: chocolate curls or grated bittersweet chocolate. Only the look changes.
Questions
What is Schwarzwälder Kirschtorte?
A classic layered dessert combining chocolate sponge cake, tart cherries, whipped cream, and cherry brandy. Finished with dark chocolate shavings for a decadent balance of flavors. This reference files it under German dessert: made in the oven and on the stovetop, rated hard and about 75 minutes start to finish.
What temperature do I cook Schwarzwälder Kirschtorte at?
For Schwarzwälder Kirschtorte, the oven is set to 350 F (about 175 C) in step 2. The longest stretch at that heat is 30 minutes, in step 2.
Why fold instead of stir in Schwarzwälder Kirschtorte?
Folding keeps the air you just beat in. Stirring at step 1 would knock it out and the result would come out dense.
Is there a substitute for powdered sugar in Schwarzwälder Kirschtorte?
The entry for Schwarzwälder Kirschtorte calls for 1/2 cup powdered sugar. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.
Is Schwarzwälder Kirschtorte vegan?
No, though it is vegetarian. What keeps it from vegan is 3 cups heavy whipping cream, chilled and 6 large eggs, separated. For fully plant-based entries, see the vegan dessert collection.
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