Schwarzwälder Kirschtorte (Black Forest Cherry Cake)

Schwarzwälder Kirschtorte (Black Forest Cherry Cake)


This cake is a classic German treat. Easy to make, although it requires some time and patience. It is wholesome and delicious. Vegetarian.


Black forest cake

I am so excited to share my first baking recipe with all of you. And a Black forest cake, no less! I am definitely not a baker. With cooking, you can sort of just wing it and hope for the best, but baking… Baking is a science, you kneed to know and understand what you are doing. That is not like me at all!

I made this cake for the first time about three years ago. I have a close Austrian friend, and al though I really do not like baking, I decided to bake a cake for him, he was spending his 30th birthday in South Africa, away from his family and friends back in Austria.

I found an, well what I hope, is an authentic recipe on Pinterest (honestly where would we be without Pinterest). The first attempt came out lovely, if I do say so myself. I did take forever though, and that was with me cheating (using cake mix from a box) and also taking occasional sips of the cherry liqueur.

pre made cakes

Baking this cake is quite a process, you need a clean working space, and you really need your mise en place. You also need to multitask quite a lot.

All in all, this recipe was a lot of fun to make. I have made it three times since, and it was a hit every time.

Now that I am in Germany, it seemed like the perfect time to share this recipe with all of you.

concrete buildings under blue and clear sky

Some notes on this recipe;

when you add the simple syrup to the layers of the cake, the syrup acts as the glue between the layers, please for the love of god, do not do what I did and drench the sponge in syrup because you think it will give the cake more flavour.

All it will do is compromise the integrity of the cake. The layers will be weak and the cake will not be able to support itself.

apologies for the terrible picture

Next, be careful when adding the tapioca flour when you are making the syrup. When you add too much, the syrup will become too think and it will not spread nicely on the sponge.

Lastly, the order of how you assemble the layers is also important. First is the syrup on the sponge, then the cherries and last. I thought I was being smart by putting the cream first and then the cherries. Please don’t make the same mistake, when you add the next layer of sponge, the cake has nothing to stick to.

This may sound very obvious to you, and yet I was guilty of making such a silly mistake.

Happy cooking all!

happiness is a piece of cake close up photography

Schwarzwälder Kirschtorte

This cake is a classic German treat. Easy to make,al though it requires some time and patience. It is wholesome and delicious. Vegetarian.
Prep Time 45 mins
Baking time 45 mins
Total Time 1 hr 30 mins
Course Dessert
Servings 8 people

Ingredients
  

  • 1 box chocolate cake mix
  • 1 tin Maraschino cherries
  • 1 handful fresh black cherries for decoration
  • 180 ml Kirschwasser (cherry liqueur)
  • 200 g white sugar
  • 120 ml water
  • 960 ml cream suitable for whipping
  • 60 g powdered sugar
  • 200 g plain chocolate
  • 2 tbs butter
  • 67 ml tapioca starch
  • 1 tbs lemon juice

Instructions
 

  • Preheat your oven to 180 degrees Celsius.
  • Mix the cake mix according to the packet instructions.
  • Bake the cake according to instructions.
  • While the cake is baking, start making the cherry filling as this needs time to cool.
  • Combine the tinned cherries with 100g sugar and 60ml Kirsch in a small saucepan.
  • In a small glass, dilute the tapioca starch in 30ml water and 15ml lemon juice.
  • Add the mixture to the cherries and bring to the boil.
  • Lower the temperature and allow the mixture to simmer.
  • Remove from the heat and stir in the butter until it has melted.
  • Allow the mixture to cool completely before using. You may need to put it in the fridge or deep freeze.
  • Next, start making the simple syrup.
  • Bring 180ml Kirsch and100g sugar to the boil.
  • Stir continuously until the ingredients have thickened into a syrup.
  • Remove from heat so that the syrup does not continue to thicken.
  • Lastly, whip the cream and powdered sugar together to make the whipped cream that will go between the layers of sponge.
  • Store the whipped cream in the fridge until you are ready to use it.
  • Once the cake is baked, allow it to completely cool before assembling.
  • While the cake is cooling, shave the chocolate bar into shavings with a vegetable grater.
  • Once the cake has cooled, slice each cake in half so that you have four thick slices.
  • Place a slice of sponge on a large plate or cutting board.
  • Lightly brush the sponge with the syrup.
  • Next, add some of the cherry mixture.
  • Top the sponge with a thin layer of cake.
  • Add another sponge to your cake.
  • Repeat the process until you have four layers.
  • Decorate the cake with small blobs of whipped cream.
  • Cover the sides of the cake with the chocolate shavings.
  • Add the fresh cherries on top of the whipped cream blobs.

Notes

Keyword baking, cake, dessert, german cuisine, Vegetarian

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