If you're craving a rich and indulgent cake that combines layers of moist chocolate sponge, tart cherries, and smooth whipped cream, then Schwarzwald cake, or Black Forest Cake, is the ultimate dessert for you. This classic German treat is perfect for any celebration or special occasion, whether it's a birthday, holiday, or just a family gathering. Here's how to make this delicious dessert that’s sure to impress.
Preparing the Chocolate Sponge Cake
The base of this delicious Schwarzwald cake begins with a light and fluffy chocolate sponge. In a large mixing bowl, whisk 7 eggs with 250 grams of sugar for about 15 minutes, or until the mixture is thick, pale, and airy. The texture should be light and the color should turn almost white. To this, gradually add the dry ingredients—150 grams of flour, 50 grams of cocoa powder, 50 grams of cornstarch, and a teaspoon of baking powder. Sift them together before folding them gently into the egg mixture.
Next, add 60 grams of melted butter to the batter and mix it until smooth. Line a 26 cm cake pan with parchment paper, pour the batter into it, and smooth the top. Bake in a preheated oven at 180°C (350°F) for about 30 minutes. Use a toothpick to check for doneness—if it comes out clean, the cake is ready. Allow the cake to cool in the pan for a bit before transferring it to a wire rack to cool completely. Once cooled, slice it into three even layers.
Preparing the Cherry Filling
For the cherry filling, you'll need 1 jar (750g) of sour cherries. Drain the cherries and set them aside. Save 250 ml of cherry juice (or if you’re making an adult version with alcohol, you can replace 150 ml of water with 150 ml of cherry brandy). In a saucepan, combine the cherry juice with 8 tablespoons of sugar and 1 packet of red fruit glaze (for tortes). Bring it to a boil and simmer until the mixture thickens slightly. Once it’s ready, add the cherries and simmer for another few minutes, allowing the cherries to absorb the syrup. Let this cool before assembling the cake.
Making the Whipped Cream Topping
For the whipped cream topping, beat 700 ml of heavy cream with 70 grams of sugar and 4 sachets of whipped cream stabilizer until stiff peaks form. If you’re using alcohol in your recipe, you can add 50 ml of cherry brandy to the cream for an extra kick. Set aside half of the whipped cream for the filling and use the rest for frosting the cake.
Assembling the Cake
Start by placing the first layer of cake on a serving platter. Create a border around the cake with a cake ring to hold everything together. Take the cooled cherry mixture and pour it over the first layer of cake, spreading it evenly. Then, take half of the whipped cream and spread it over the cherries. Place the second layer of cake on top and gently press it down. Drizzle it with the leftover cherry syrup to soak the cake and add more moisture.
Add another layer of whipped cream and top it with the final layer of cake. Refrigerate the cake to allow it to set and chill, for at least 4 hours or overnight if possible.
Decorating the Cake
For the final touch, whip 500 ml of heavy cream with 5 tablespoons of sugar and 2 packets of whipped cream stabilizer until stiff. Spread the whipped cream over the top and sides of the cake. Grate some chocolate over the top and garnish with fresh cherries. You can also drizzle some extra cherry syrup on top for an added glossy finish.
Refrigerate the cake until ready to serve. When it's time to cut, you’ll have a beautiful, moist, and creamy Black Forest Cake that’s as delightful to look at as it is to eat!
This recipe delivers a rich combination of flavors and textures, from the light chocolate sponge to the tart cherry filling and creamy topping. Each layer brings something special, making this dessert a true crowd-pleaser. Whether you're a first-timer or an experienced baker, this Schwarzwald cake will undoubtedly be a showstopper at your next event!
