Schwarzwalder Kirschtorte.

Schwarzwalder Kirschtorte, Black Forest cake, is the most famous cake to come out of Germany’s Schwarzwald region, and for good reason. A chocolate-almond sponge gets split into three thin layers, soaked with kirsch (the local cherry brandy), then stacked with whipped cream and sour cherries between them. The top gets a final coat of cream and a shower of shaved chocolate.

The cake itself is lighter than American chocolate cakes. Grated unsweetened chocolate and ground almonds replace most of what would usually be flour. Cornstarch in the batter keeps the crumb tender and forgiving. It’s a sponge more than a fudge cake, built to absorb the kirsch without going soggy.

Kirsch is the non-negotiable ingredient. Without it, this is just a chocolate cream cake. The brandy’s clear, punchy cherry-pit flavor is what makes the finished cake unmistakably Schwarzwalder. Use the real thing; imitation kirsch won’t deliver.

Let the cake rest for at least 2 hours after baking (overnight is better) before slicing and assembling. Warm sponge tears; a day-old sponge stacks cleanly.

Pro Tips

• Sift the cornstarch and flour together before folding in to prevent lumps.
• Drain the sour cherries thoroughly; extra liquid turns whipped cream into soup.
• Whip the cream to firm peaks, not just soft. It has to hold up the cherries above it.
• Chill the assembled cake at least an hour before slicing so the layers set.

Variations

• Top with stemmed fresh cherries for visual drama.
• Swap morello cherries (sour morellos from Germany) for canned sour cherries if you can find them.
• Brush the layers with cherry juice in addition to kirsch for a non-boozy child-friendly version.