Best 5 Black Forest Cherry Cake Schwarzwälder Kirchtorte Recipes

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**Black Forest Cherry Cake: A Journey into the Heart of German Confectionery**

Indulge in the exquisite Black Forest Cherry Cake, a culinary masterpiece that has captivated hearts and taste buds for generations. Originating in the picturesque Black Forest region of Germany, this cake is an iconic symbol of German confectionery, showcasing a harmonious blend of rich chocolate, sweet cherries, and fluffy whipped cream. Discover the secrets behind this timeless classic with our comprehensive guide featuring three delectable Black Forest Cake recipes. From the traditional Schwarzwälder Kirschtorte to the modern twists of a gluten-free version and a charming mini cake, these recipes offer a range of options to suit every preference. Prepare to embark on a delightful journey into the world of Black Forest Cherry Cake, where each bite promises a symphony of flavors and textures that will leave you craving for more.

Here are our top 5 tried and tested recipes!

BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)



Black Forest Gateau (Schwarzwalder Kirschtorte) image

Provided by Food Network

Categories     dessert

Time P1DT2h15m

Yield One 9-inch cake

Number Of Ingredients 24

Butter, for greasing pan
6 egg yolks
4 whole eggs
1 cup sugar
Scant 3/4 cup sifted all-purpose flour
1/3 cup wheat flour
Scant 1/4 cup cocoa powder
Semisweet chocolate curls, for garnish
Bottled cherries, for garnish
2 tablespoons plus 4 tablespoons Kirsch
1 1/2 tablespoons
1 teaspoon corn flour
Pinch grated lemon zest
Pinch cinnamon
One 14-ounce jar cherries, drained
1/4 cup melted semisweet chocolate, for first layer
Whipped Cream, recipe follows
3 1/2 ounces Syrup, recipe follows
1 pint heavy whipping cream
2 tablespoons sugar
1 tablespoon vanilla sugar, or 1 tablespoon sugar plus 1 teaspoon vanilla extract
1 1/2 cups cold water
3/4 cup sugar
5 tablespoons Kirsch

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
  • Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
  • Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
  • In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
  • Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
  • Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
  • Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
  • Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

BLACK FOREST CHERRY CAKE - SCHWARTZWALDER KIRSCHTORTE



Black Forest Cherry Cake - Schwartzwalder Kirschtorte image

This recipe came to me years ago. It orignated roughly 2 hours north of the Black Forest in Germany. It is a family recipe and so it may have differences from what may have been enjoyed elsewhere in the country at family homes or restaurants. This is NOT the boxed cake mix and canned cherry filling type cake (torte), though it does cheat with the canned cherries. This takes a bit of time and patience but will reward you most wonderfully. Prep times and Cooking times are approximates and do not include cooling time.

Provided by ValkyrieQueen

Categories     Dessert

Time 2h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 27

1 cup flour, cake
1 teaspoon baking powder
1/4 cup sugar
1 teaspoon almond extract
1 egg yolk
5 tablespoons butter, unsalted
2 tablespoons water, warmed
4 eggs, seperated
1/2 cup sugar
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
2/3 cup flour, cake
4 tablespoons cornstarch
1/2 teaspoon baking powder
3 tablespoons cocoa powder
24 ounces cherries, tart, pitted, reserve juice
1/2 cup sugar
3 tablespoons cornstarch
4 tablespoons kirschwasser
3 tablespoons sugar
5 tablespoons water
4 tablespoons kirschwasser
2 (8 ounce) envelopes gelatin, unflavored
3 1/2 cups whipping cream, heavy
1 2/3 cups sugar, confectioners
1 ounce chocolate, dark, grated

Steps:

  • Step 1:.
  • Pour flour on work surface and sprinkle sugar and baking powder on top. Make a well and drop the vanilla extract and egg yolk. Slice butter thinly, add to the well, kneading into a smooth dough. Roll out to a 10" round and turn onto a greased and floured baking sheet. Prick with a fork and bake in a pre-heated oven at 400 for 10 minutes. Set aside to cool.
  • Step 2:
  • Beat egg yolks with warm water, almond and vanilla extracts, cinnamon, and sugar (keeping 2 tablespoons back for the egg whites) until creamy (about 5 minutes). Set aside. Beat egg whites with the 2 tablespoons of sugar until stiff. Sprinkle with the flour, cornstarch, baking powder, and cocoa until well mixed. Pour egg yolk mixture over it and fold into egg whites. Pour into a greased and floured springform pan (10x3). Bake at 375 for 25 minutes. Remove from oven and immediately invert onto a platter to cool.
  • Step 3:
  • Drain cherries, reserving the juice. Set aside 12 cherries for decorations. Measure 1 cup and 2 tablespoons of the juice (adding water if not enough) into a sauce pan and add sugar. Make a paste with the corn starch and 4 tablespoons of the cherry juice (taken from sauce pan). . Bring the juice in pan to a boil, stir in paste. Return to a boil, stirring constantly until thickened. Remove from the heat, stir in the cherries and Kirschwasser. Set aside to cool.
  • Step 4:.
  • Bring sugar and water to a boil. Cook for 5 minutes. Remove from heat and stir in Kirschwasser. Place light cake on platter and drizzle with 3 tablespoons of Kirschwasser mixture. Cut cooled dark cake into 3 even layers, drizzle each with 3 tablespoons of Kirschwasser mixture and set aside. Place 2 1/2 tablespoons cold water into seperate suace pan, adding 1 envelope of gelatin. Heat just until gelatin is dissolved (can use double boiler), cool slightly. Beat in 1 1/2 cups of whipping cream with 2/3 cups of powdered sugar until fairly stiff. Sprinkle with gelatin water slowly, beating until stiff.
  • Assembly:
  • Place light cake on serving platter. Cover with one layer of dark cake, spread 1/2 of the cherry mixture over it. Cover it with 1/2 of the whipped cream. Place second layer of cake on top. Cover with the remaining cherry mixture and whipped cream. Place last layer of cake on top and refrigerate for 1 hour.
  • Place 2 1/2 tablespoons cold water into a saucepan; add the second envelope of gelatin. Stir mixture just until gelatin is dissolved, cool slightly. Beat 2 cups of whipping cream with 1 cup powdered sugar until fairly stiff. Add gelatin slowly, beaiting until stiff. Spread over top and sides of cake. Pipe rosettes or nests on top and place reserved cherries in each. Sprinkle top and sides with grated chocolate.

Nutrition Facts : Calories 769.6, Fat 34.1, SaturatedFat 20.6, Cholesterol 183.7, Sodium 213.9, Carbohydrate 82.2, Fiber 2.6, Sugar 59.3, Protein 38.7

BLACK FOREST CHERRY CAKE - SCHWARZWäLDER KIRCHTORTE



Black Forest Cherry Cake - Schwarzwälder Kirchtorte image

This authentic German cake is made up of a chocolate layer cake with cherries in the middle and whipped cream on top. It is a fairly simple cake to put together, despite it looking complicated. I found this recipe at http://germanfood.about.com/od/baking/r/blackforestcake.htm and posted it almost exactly as found on About.com. I added this recipe for my German Style Eating Cookbook.

Provided by Stoblogger

Categories     < 4 Hours

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

2 chocolate cake layers
1 (15 ounce) can whole sweet cherries, in syrup
1/2 cup sugar, divided
1/4 cup cornstarch
6 tablespoons cherry schnapps (optional)
2 1/2 cups whipping cream
1/2-2/3 cup powdered sugar
1 tablespoon vanilla extract
grated chocolate, for decoration
12 maraschino cherries, for decoration

Steps:

  • Several hours before you finish this cake, prepare Chocolate Sponge Cake, German-Style (can be found at http://www.recipezaar.com/rz.242152). Cake made in a springform pan should be cut in half (you can use string for this) and filled.
  • Split cake in 2 pieces as follows: Carefully cut around the circumference of the cake with a sharp knife, about 1/2 inch deep. Take a long piece of thread, line it up with the cut and pull it through the cake, dividing it in half horizontally. Place top half on a piece of waxed paper. Place the bottom half on a cake plate with 4-5 short pieces of waxed paper under it and sticking out. These are to be pulled out before serving so you have a clean cake plate.
  • Place 1/4 cup sugar in a pan with drained juice from the cherries plus water to equal 1 cup liquid. Bring to a boil. Mix 1/4 cup cornstarch with 4 tablespoons of the juice and pour into the hot liquid, stirring constantly. Bring to a boil for a few seconds, until sauce has thickened and is clear. Remove from heat, stir in cherries and schnapps and cool.
  • Boil the other 1/4 cup sugar with 1/3 cup water for several minutes. Remove from heat, stir in remaining schnapps and use this mixture to brush over base of cake until absorbed.
  • Whip whipping cream until stiff, adding powdered sugar and vanilla sugar about halfway through, to taste. You may add Whip It cream stiffener or gelatin to help it stay set, if you are not serving the cake right away.
  • Place the cooled cherries in the middle of the bottom cake layer, leaving about an inch of space on the edge. Spoon the whipped cream around the edge and over the cherries, slightly. Place the top cake layer on the cake. Using a spatula, cover the edges of the cake with a thin layer of whipped cream and smooth. Cover the top in the same way. Using a pastry bag and tip, use the rest of the whipped cream to form 12 puffs around the edges and place a maraschino cherry on top of each puff. Make a circle of whipped cream in the middle and sprinkle chocolate curls inside to finish.
  • Refrigerate until serving. Remove wax paper carefully, using a spatula to repair any holes. Wipe off knife between cuts.

BLACK FOREST CHERRY CAKE



Black Forest Cherry Cake image

CHOCOLATE, CHERRIES, and COCONUT!!! These 3 make a very tasty dessert! Made into a sheet cake which easily cuts into pretty squares. An additional can of cherry pie filling made be used for topping. Best made a day ahead for flavors to meld. Use regular cake mix without pudding.

Provided by Seasoned Cook

Categories     Dessert

Time 55m

Yield 1 9"x13" cake, 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box devil's food cake mix
1/2 cup vegetable oil
1 cup milk
4 eggs
2 cups coconut, flaked
1 (20 ounce) cherry pie filling
1 (8 ounce) Cool Whip (Extra Creamy)

Steps:

  • Using an electric mixer blend cake mix, vegetable oil, milk and eggs.
  • Pour one-half of cake mixture into a greased and floured 9 x 13 inch baking pan.
  • Sprinkle with coconut.
  • Spoon cherry pie filling over coconut.
  • Pour remaining one-half of cake mixture and smooth out evenly.
  • Bake in a 350 degree oven for 40 or 45 minutes.
  • Let cool completely.
  • Spread cool whip over entire cake.
  • If desired, garnish with additional cherry pie filling.
  • Keep refrigerated.
  • Serve in squares and enjoy!

Nutrition Facts : Calories 507.8, Fat 32.1, SaturatedFat 15.8, Cholesterol 73.3, Sodium 402.6, Carbohydrate 53.1, Fiber 3.6, Sugar 21.8, Protein 6.7

BLACK FOREST CHERRY CAKE



Black Forest Cherry Cake image

Make and share this Black Forest Cherry Cake recipe from Food.com.

Provided by UnknownChef86

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

6 large eggs
1 cup sugar
1 teaspoon vanilla extract
4 ounces unsweetened baking chocolate (There should be 4 squares of chocolate and it should be melted.)
1 cup flour, sifted
1/4 cup sugar
1/3 cup water
2 tablespoons kirsch
1 1/2 cups confectioners' sugar
1/3 cup butter, unsalted
1 large egg yolk
2 tablespoons kirsch liqueur
2 cups sour cherries, canned, drained
2 tablespoons confectioners' sugar
1 cup cream, heavy, whipped
8 ounces semisweet chocolate bars

Steps:

  • CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
  • Alternately fold chocolate and flour into the egg mixture, ending with flour.
  • Pour the batter into 3 8-inch cake pans that have been well greased and floured.
  • Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
  • Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
  • SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
  • When syrup has cooled, stir in kirsch.
  • Prick the cake layers and pour syrup over all 3 layers.
  • FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
  • Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
  • Fold in Kirsch.
  • CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
  • Spread with butter cream filling.
  • Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
  • Place second layer on cake.
  • Repeat.
  • Place third layer on top.
  • Fold 2 T confectioners' sugar into the whipped cream.
  • Cover the sides and top of the cake with whipped cream.
  • Decorate top of cake with remaining 1/2 cup cherries.
  • To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
  • Refrigerate curls until ready to use.
  • Press chocolate curls on sides of cake and sprinkle a few on the top.
  • Chill until serving time.

Tips for Baking a Decadent Black Forest Cherry Cake:

- **Precise Measurements:** Ensure accurate measurements of ingredients, especially flour, sugar, and baking powder, to achieve the perfect cake texture and rise. - **Fresh Ingredients:** Use fresh, ripe cherries for the best flavor and texture. If using frozen cherries, thaw and drain them before incorporating them into the cake batter. - **Creaming Butter and Sugar:** Creaming butter and sugar together until light and fluffy incorporates air into the mixture, resulting in a tender and airy cake crumb. - **Whisking Dry Ingredients:** Whisk together the dry ingredients (flour, baking powder, salt, and cocoa powder) separately to ensure even distribution. Gently fold them into the wet ingredients to avoid overmixing and developing a tough cake. - **Mixing Method:** Alternately adding dry ingredients and milk to the creamed butter mixture creates a balanced batter. Start and end with dry ingredients to prevent curdling. Mix until just combined, avoiding overmixing. - **Baking Temperature:** Bake the cake in a preheated oven at the specified temperature to ensure even cooking. Avoid opening the oven door during baking to prevent the cake from falling. - **Cherry Filling:** Use quality cherry preserves or make your cherry filling using fresh or frozen cherries, sugar, and lemon juice. Reduce the filling until it thickens slightly to prevent it from becoming too runny once added to the cake. - **Whipped Cream:** For the best results, use cold heavy cream and whip it until it forms stiff peaks. This will ensure the whipped cream holds its shape and texture when spread on the cake. - **Assembly:** Allow the cake layers to cool completely before assembling the cake. Brush each layer with kirsch or cherry syrup to enhance the flavor and moistness. Spread a generous layer of whipped cream and cherry filling between each layer, creating a delightful combination of flavors and textures.

Conclusion:

Indulge your taste buds with the irresistible Black Forest Cherry Cake, a classic dessert that combines rich chocolate layers, sweet cherry filling, and fluffy whipped cream. Following the tips and instructions provided in this article will guide you towards creating a stunning and delicious cake that will impress your family and friends. Remember to use fresh ingredients, measure accurately, and bake with precision to achieve the perfect balance of flavors and textures. Garnish the cake with additional cherries, chocolate shavings, or whipped cream to add an elegant touch before serving. Enjoy this delightful treat as a special occasion dessert or as a sweet indulgence anytime you crave a taste of pure indulgence.

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