🍰 Black Forest cake

Name: Black Forest cake
Total time: 120 min
Yield: 12
Cuisine: Germany · Baden-Württemberg
Ingredients: 5 eggs and 150 g sugar; 100 g plain flour and 30 g cocoa powder; 50 g dark chocolate, melted, plus 50 g for shavings; 700 g jarred sour cherries, drained, 200 ml of the juice kept; 2 tbsp cornflour; 6 tbsp kirsch; 600 ml whipping cream with 40 g sugar

Origin: Germany · Baden-Württemberg

360kcal

per serving · 120 g

300kcal

per 100 g

5 gProtein4 g / 100 g

20 gFat17 g / 100 g

38 gCarbs32 g / 100 g

Black Forest cake, Schwarzwälder Kirschtorte in German, is a layered chocolate sponge cake brushed with kirsch cherry brandy, filled with whipped cream and sour cherries and covered in more cream and dark chocolate shavings. It is light and moist, with a balance of bittersweet chocolate, tart cherries and a gentle kick of kirsch. It is served chilled in slices, usually with coffee.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: cream, egg

Contains glutenbecause of: flour

Contains dairybecause of: cream

Not keto32 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

dark chocolatecreamcherrieskirschflouregg

Recipe

12 servings120 min

Ingredients

5 eggs and 150 g sugar
100 g plain flour and 30 g cocoa powder
50 g dark chocolate, melted, plus 50 g for shavings
700 g jarred sour cherries, drained, 200 ml of the juice kept
2 tbsp cornflour
6 tbsp kirsch
600 ml whipping cream with 40 g sugar

Method

Whisk the eggs and sugar until thick and pale, fold in the flour, cocoa and melted chocolate and bake in a 26 cm tin at 175 °C for 30 minutes. Cool completely.
Bring the cherry juice to the boil, thicken with the cornflour, stir in the cherries and cool.
Whip the cream with the sugar until stiff.
Cut the sponge into three layers and brush each with 2 tbsp kirsch.
Spread the first layer with cherries and cream, add the second layer, repeat, then top with the third layer.
Cover the cake with cream, decorate with chocolate shavings and chill for at least 2 hours.

How to make it lighter

Cut 12 slim slices rather than 8 — each slice is far lighter.
Use a thinner layer of cream on the outside and let the cherries fill the middle.
Choose dark chocolate shavings over a thick ganache-style coating.

History

The cake takes its name from the Black Forest region of south-west Germany, known for its sour cherries and kirsch. Its invention is usually credited to the confectioner Josef Keller in 1915, though this is disputed, and recipes appear in print from the 1930s. It became one of Germany's best-known cakes and is now made in bakeries worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →