Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
A German classic, rich and delicious and not too sweet!
Yield
15 servingsPrep
75 minCook
15 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 6 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | ounces |
unsweetened chocolate
melted |
|
| 1 | cup |
all-purpose flour
sifted |
|
| Syrup | |||
| ¼ | cup |
sugar
|
|
| ⅓ | cup |
water
|
|
| 2 | tablespoons |
kirsch (cherry brandy)
|
*
|
| Filling | |||
| 1 ½ | cups |
powdered sugar
|
|
| ⅓ | cup |
butter, unsalted
|
|
| 1 | large |
egg yolks
|
|
| 2 | tablespoons |
kirsch (cherry brandy)
|
*
|
| Topping | |||
| 2 | cups |
sour cherries
canned, drained |
*
|
| 2 | tablespoons |
powdered sugar
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 8 | ounces |
semi-sweet chocolate
semi-sweet bar, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 6 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 115.6 | ml/g |
unsweetened chocolate
melted |
|
| 237 | ml |
all-purpose flour
sifted |
|
| Syrup | |||
| 59 | ml |
sugar
|
|
| 79 | ml |
water
|
|
| 3E+1 | ml |
kirsch (cherry brandy)
|
*
|
| Filling | |||
| 355 | ml |
powdered sugar
|
|
| 79 | ml |
butter, unsalted
|
|
| 1 | large |
egg yolks
|
|
| 3E+1 | ml |
kirsch (cherry brandy)
|
*
|
| Topping | |||
| 473 | ml |
sour cherries
canned, drained |
*
|
| 3E+1 | ml |
powdered sugar
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 231.2 | ml/g |
semi-sweet chocolate
semi-sweet bar, null, null |
|
Directions
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
Alternately fold chocolate and flour into the egg mixture, ending with flour.
Pour the batter into 3 8-inch cake pans that have been well greased and floured.
Bake in a preheated 350℉ (180℃). oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch.
Prick the cake layers and pour syrup over all 3 layers.
FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
Fold in Kirsch.
CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
Spread with butter cream filling.
Using ¾ cup of the cherries, which have been patted dry, drop cherries evenly over cream.
Place second layer on cake.
Repeat.
Place third layer on top. Fold 2 tablespoon confectioners' sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream.
Decorate top of cake with remaining ½ cup cherries.
To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top.
Chill until serving time.
