I’m so glad you found my post! This Black Forest Cake recipe is easy to make and turns out incredibly creamy. It’ll be much cheaper than anything you can buy at a bakery. Forget the supermarket versions with their uniform flavor, or the frozen ones with additives. Put on your apron and you’ll be a hit!
This German dessert can be found under different names: Black Forest Cake, Schwarzwaldtorte, Schwarzwälder Kirschtorte, or Black Forest Gateau. It was invented by Josef Keller in 1915, and since then, its popularity has only grown. It’s a cake with many variations, which makes defining the original recipe difficult.
In this post, I’ll offer you a creamy and easy version of Black Forest Cake, faithful to the traditional recipe, but with ingredients that are easy to find here in Spain.
How to Prepare Black Forest Cake?
We all have in mind the image of a cake consisting of a fluffy chocolate sponge with Chantilly cream and cherries. This is the idea I followed for this recipe.
Chantilly cream is whipped cream with sugar. I added gelatin to give it stability and prevent it from collapsing once whipped. To give it a more German touch, when preparing the Black Forest Cake you can drizzle the sponge with a couple of tablespoons of Kirsch. This is a liqueur made from cherries. If you find it too strong, you can make a light syrup and, once it’s cooled, add the Kirsch.
Another thing I’d like to mention is that instead of fresh cherries, you can also make this recipe with frozen cherries, or with a jar of sour cherries, which you can find in large supermarkets. That way, you can make this spectacular dessert all year round.
Let’s face it, these classic cakes and desserts, like Tiramisu, Vanilla Ice Cream, Chocolate Cake, or a simple no-bake Cheesecake, are always appealing.
As you can see, this easy and creamy Black Forest Cake is nothing more, and nothing less, than a recipe that captures everything this German dessert represents, but in a way adapted to what we can easily buy in Spain, without having to search for unusual ingredients. It’s a homemade cake with a great flavor, I assure you.
How to Make Layered Black Forest Cake?
List of Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Betty Crocker Devil’s Food Super Moist Cake Mix | 1 box |
| Water, vegetable oil and eggs | As indicated on the box |
Stuffed
| Ingredient | Quantity |
|---|---|
| Sugar | ½ cup |
| Cornstarch | 2 tablespoons |
| Water | 3/4 cup |
| Frozen sweet cherries, thawed, drained and chopped | 1 1/4 cups |
| Butter | 1 tablespoon |
Bitumen
| Ingredient | Quantity |
|---|---|
| Egg whites | 6 |
| Sugar | 1 ½ cups |
| Butter, softened and cut into 2.5 cm pieces | 1 ½ cups |
| Vanilla | 1 teaspoon |
Decorations
| Ingredient | Quantity |
|---|---|
| Semi-sweet chocolate bar, grated | 1/2 cup |
| Stemmed cherries, drained and dried | ½ cup |
Preparation
- Heat the oven to 175°C. Spray the bottom and sides of three round (20 cm diameter) cake tins with cooking spray and line them with waxed paper.
- In a bowl, mix the flour as indicated on the box with water, oil, and eggs.
- Pour 1 2/3 cups of batter evenly into each mold. Tap each mold lightly 2 to 3 times on the kitchen counter to release any air bubbles from the batter.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes. Remove from the pans and place on a wire rack to cool completely, about 1 hour.
- Meanwhile, in a 1/2-quart saucepan, whisk together 1/2 cup of sugar and the cornstarch. Add 1/3 cup of water and whisk until smooth. Stir in the chopped cherries.
- Heat the mixture over medium-high heat until it comes to a boil. Let it boil for 1 minute, stirring constantly. Remove from the heat and stir in 1 tablespoon of butter.
- Pour the mixture into a small bowl and refrigerate uncovered for at least 1 hour.
- In a medium glass or metal bowl, whisk the egg whites with 1 1/2 cups of sugar until combined.
- Place the bowl over a pot of simmering water, whisking occasionally, for 16 to 20 minutes, or until the sugar has dissolved and the egg mixture reaches a temperature of 160°F (71°C).
- Remove from the heat and pour into the bowl of a stand mixer. Beat on high speed for 2 to 3 minutes, or until stiff peaks form and the bowl has cooled slightly and feels warm to the touch.
- Still on high speed, slowly add 1 1/2 cups of butter, a little at a time, scraping down the sides of the bowl occasionally, until the mixture is smooth, thick, and glossy, 12 to 14 minutes.
- Stir in 2 teaspoons of vanilla. If the mixture separates, beat until smooth.
- Fill a piping bag fitted with a 1.5 cm round tip with the frosting. Place one cake layer on a serving plate.
- Pipe frosting around the top edge of the cake. Pipe another strip of frosting next to the first, on the inside.
- Spread 2/3 cup of the cherry filling over the center. Cover this cake layer with a second layer and repeat the process for the edges and filling.
- Place the third cake layer on top. Pipe frosting around the sides and top of the cake with the remaining frosting.
- Sprinkle shaved chocolate around the bottom of the cake. Refrigerate for 1 hour.
- When ready to serve, arrange cherries in the center of the cake. Store loosely covered in the refrigerator.
Video Guide 📺
Nutritional Facts
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 48 g |
| Protein | 5 g |
| Fat | 23 g |
| Sugar | 35 g |
| Sodium | 280 mg |
What to Serve With Black Forest Cake? When you present your Black Forest Cake at the table, you’re sure to hear a collective “ohhh!” This cake is not only delicious, but its presentation is both rustic and sophisticated, making it seem straight out of a fairy tale.
FAQs
Can I use frozen cherries instead of fresh cherries?
Yes, this recipe works well with frozen cherries or sour cherries from a jar.
What is Kirsch?
Kirsch is a cherry liqueur traditionally used in Black Forest Cake recipes.
How should I store Black Forest Cake?
Store the cake loosely covered in the refrigerator.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day before serving and keep it refrigerated.
Conclusion
This Black Forest Cake is rich, creamy, and full of classic flavor. With its chocolate sponge, cherry filling, and smooth frosting, it’s a beautiful homemade dessert that’s perfect for celebrations or family gatherings.
