There are several accounts of how and when Germany’s most famous cake was invented, and it’s not even proven that Black Forest cake (Schwarzwälder Kirschttorte) originated in the Black Forest in southern Germany. What is uncontested though is that the cherry brandy kirsch (Kirschwasser), which has been traditionally produced in the Black Forest for generations, is a key ingredient in this layered cake. Kirsch is drizzled onto the chocolate sponge layers, which are then filled with cherries and lots of whipped cream. Black Forest cake tastes better the day after it has been assembled so the flavors can meld — so if you can wait to dig in, let the cake sit in the fridge overnight.
Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.
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Ingredients
- 1 ⅔ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups buttermilk
- ½ cup kirschwasser
- ½ cup butter
- 3 ½ cups confectioners’ sugar
- 1 pinch salt
- 1 teaspoon strong brewed coffee
- 2 (14 ounce) cans pitted Bing cherries, drained
- 2 cups heavy whipping cream
- ½ teaspoon vanilla extract
- 1 tablespoon kirschwasser
- 1 (1 ounce) square semisweet chocolate
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
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Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
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Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
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In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
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In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Nutrition Facts (per serving)
| 693 | Calories |
| 34g | Fat |
| 89g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 693 | |
| % Daily Value * | |
| Total Fat 34g | 43% |
| Saturated Fat 17g | 87% |
| Cholesterol 107mg | 36% |
| Sodium 468mg | 20% |
| Total Carbohydrate 89g | 32% |
| Dietary Fiber 3g | 11% |
| Total Sugars 70g | |
| Protein 6g | 13% |
| Vitamin C 2mg | 2% |
| Calcium 87mg | 7% |
| Iron 2mg | 12% |
| Potassium 268mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
