Traditional Black Forest Cake Recipe – Oma's Schwarzwälder Kirschtorte
This authentic Black Forest cake recipe is the traditional German chocolate cake, Schwarzwälder Kirschtorte. With its chocolate cake layers, kirsch-permeated cherries and whipped cream, it’s a decadent dessert!
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 large eggs
- ⅞ cup (175 g) granulated sugar
- 2 teaspoons vanilla sugar
- 2 tablespoons (30 ml) water
- ⅔ cup (85 g) all-purpose flour
- ½ cup (60 g) cornstarch
- ½ cup (45 g) cocoa powder
- 24 oz (680 g) sour cherries, drained (reserve juice)
- 4 teaspoons (8 g) cornstarch
- 2 teaspoons vanilla sugar (for cherry filling)
- 3 cups (720 ml) heavy whipping cream
- 3 packets Dr. Oetker Whip It (stabilizer)
- 3 tablespoons (36 g) granulated sugar
- 3 tablespoons (45 ml) Kirschwasser (cherry brandy)
- 4 oz (113 g) chocolate shavings
Instructions
- 1
Beat eggs with sugar and vanilla sugar until light and fluffy. Add water. Sift together flour, cornstarch, and cocoa, then fold gently into egg mixture. Bake in a 10-inch springform pan at 350°F (175°C) for about 30 minutes. Let cool completely and slice into 3 layers.
- 2
Reserve ¾ cup of cherry juice. In a saucepan, mix reserved juice with cornstarch and vanilla sugar. Bring to boil, stirring constantly, until thickened. Stir in drained cherries and let cool.
- 3
Beat whipping cream with Whip It and sugar until stiff peaks form. Chill until ready to use.
- 4
Sprinkle bottom layer with 1 tablespoon Kirsch. Spread half the cherry filling, then whipped cream. Repeat with second layer. Add top layer, cover entire cake with remaining cream. Decorate with chocolate shavings and cherries.
- 5
Refrigerate the assembled cake for at least 4 hours before serving.