Traditional Schwarzwälder Kirschtorte

🕒 Prep: 30 min
🔥 Cook: 25 min
🍽 Serves: 12
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Traditional Schwarzwälder Kirschtorte, or Black Forest Cake, is a classic German dessert that's as decadent as it is beautiful. Layers of rich chocolate cake, whipped cream, and sour cherries make this a showstopper for any occasion.

Ingredients for Traditional Schwarzwälder Kirschtorte

Flour: The base of our cake, providing structure and stability.
Cocoa powder: Adds deep chocolate flavor that pairs beautifully with cherries.
Baking powder and baking soda: Help the cake rise to a light, fluffy texture.
Salt: Enhances the flavors and balances sweetness.
Butter: Offers richness and moisture, making the cake tender.
Granulated sugar: Sweetens the cake and helps to cream the butter.
Eggs: Bind the ingredients and add moisture.
Vanilla extract: Complements the chocolate and enhances overall flavor.
Buttermilk: Keeps the cake moist and tender, with a slight tang.
Sour cherries: Provide tartness that contrasts the sweet elements.
Kirsch (cherry brandy): Infuses the cake with authentic Black Forest flavor.
Heavy cream: Whipped to create a luscious, light frosting.
Powdered sugar: Sweetens the whipped cream without graininess.
Shaved chocolate: For a classic garnish and a touch of elegance.

Tips & Tricks

  • For the best whipped cream, ensure your bowl and beaters are well chilled.
  • If fresh sour cherries are unavailable, jarred or frozen ones work fine; just ensure they're well-drained.
  • Leveling the cake layers ensures stability and even frosting distribution.

Serving Suggestions

This cake pairs beautifully with a light, dry red wine that complements the chocolate and cherry flavors. For non-alcoholic options, try a cherry or raspberry iced tea for a refreshing contrast.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, it can be made a day in advance. Store it in the fridge and add the garnishes just before serving.
What if I don't have Kirsch?
You can substitute with another cherry-flavored liqueur or omit it entirely for a non-alcoholic version.

Traditional Schwarzwälder Kirschtorte Recipe Walkthrough

First, get your oven preheated to 350°F (175°C) and grease two 9-inch round cake pans. This ensures your cake layers don't stick and slide out easily after baking. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This dry mix will be your cake's structural backbone.

Take a large bowl and cream together the butter and sugar until it's light and fluffy. This should take about 3-4 minutes with a hand mixer. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that extra aromatic touch.

Now, gradually add the dry mixture to the creamed butter mix, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined; you don't want to overdo it and risk a tough cake.

Divide the batter evenly into your prepared pans and pop them into the oven. Bake for 20-25 minutes, checking with a toothpick around the 20-minute mark. It should come out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, level the tops of your cakes if needed. Gently sprinkle the cherry brandy over each layer, allowing it to soak in and infuse the cake with that iconic flavor.

In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form. This will be your creamy indulgent frosting. Place one cake layer on your serving platter, spread a generous layer of whipped cream on top, and scatter half of the cherries.

Top with the second cake layer, cover the entire cake with the remaining whipped cream, and garnish with shaved chocolate and leftover cherries. Chill in the refrigerator for at least an hour before serving to let everything set beautifully.

Why You'll Love This Recipe

  • Perfect balance of sweet and tart with cherries and chocolate.
  • Moist cake layers thanks to the buttermilk and cherry brandy.
  • Simple yet indulgent, ideal for celebrations or a special treat.

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

Step-by-step 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.

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