Traditional Schwarzwälder Kirschtorte

Discover the rich and indulgent layers of our Traditional Schwarzwälder Kirschtorte, a timeless German dessert featuring luscious cherries, decadent chocolate, and delicate whipped cream—perfect for any special occasion or holiday celebration.

Prep time: 30 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

1 cup pitted sour cherries, drained

1/2 cup Kirsch (cherry brandy)

2 cups heavy cream

1/4 cup powdered sugar

Shaved chocolate for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. Gradually add dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix until just combined.

5. Divide batter evenly between the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

6. After cakes have cooled, level the tops if necessary. Sprinkle cherry brandy over each layer evenly.

7. In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form.

8. Place one cake layer on a serving platter, spread a layer of whipped cream over it, and scatter half of the cherries on top.

9. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.

10. Garnish the cake with shaved chocolate and remaining cherries. Chill in the refrigerator for at least 1 hour before serving.

Storage

Store the cake covered in the refrigerator for up to 3 days.

Reheating

Allow the cake to come to room temperature for 20-30 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.