Whisk in the cherries and remove from heat. Heavy whipping cream usually has a fat percentage of 35% which works best. Gently fold in the dry milk and icing sugar. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist. Add the drained cherries to a bowl and pour the kirsch all over the cherries and let steep for about 30 minutes. Some recipes just use whole cherries instead of the traditional cherry filling that you usually find in Germany, I prefer the cooked filling because it holds up longer and doesn’t bleed into the cream. Everyone loved it! If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. Could this be any prettier?! I love hearing from you! Bake for 25 minutes or until a skewer interested in the center comes out clean with only a few crumbs attached. As an Amazon Associate I earn from qualifying purchases. The mixture will change color from yellow to a paler color. 10. It comes from Germany where it is known as Schwarzwälder Kirschtorte. Add about half of the kirsch to the cherries or leave it out. If the cherries don’t come in light syrup, use cherry juice instead. Note 1: I use jarred sour cherries for this recipe, Walmart has them in the International Aisle with the German Ingredients. Inspired by traditional black forest cake, these dessert recipes combine chocolate, cherries and cream that are sure to satisfy your sweet tooth. Pipe 16 swirls of whipped cream on top and garnish middle of the cake with remaining coarse chocolate. Springform Pan: A springform pan works best for this recipe, the ring will also help with assembling the cakeFlour Sifter: This fits right over your bowl and makes sifting so easy and less messyCake Ring: I prefer a special cake ring to assemble cakes because it has straight edgesSour Cherries: Jarred sour cherries in light syrup work best, PINTEREST / FACEBOOK / INSTAGRAM / TWITTER. Best Black Forest Cake Recipe - How To Make Black Forest Cake Cool and remove the cakes. Note 3: I always use Dutch-process Cocoa Powder because that is the one that is common in Germany. A Black Forest cake (or Black Forest gâteau) is a layered chocolate sponge cake with a rich cherry filling. I’m looking forward to trying your recipe for black forest cake. Serve and enjoy. How To Make Black Forest Cake (Schwarzwälder Kirschtorte in German) FIRST STEP: Preheat oven to 320 °F (160°C). Carefully pour the mixture into the … Top with about 1/4 of the whipped cream, smoothing it out with a spatula. I also injected a little bit of cherry juice as well as the kirschwasser – and I injected 2 tablespoons of kirschwasser into each layer of the cake. People have different stories about the origin of this Black Forest Cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight. If you have difficulties getting the cream to stiffen up I recommend putting the whisk and bowl in the freezer for about an hour and making sure that the heavy cream is cold. Put a cherry on each cream swirl and refrigerate cake until serving. A wonderful birthday gift for my boyfriend’s mother . They come already pitted and in light syrup. Spread the icing over all of the cake. Top with the middle cake layer and repeat drizzling with liquid, topping with cherries and cream. (I cut my cherries in half) 9. I have moved out of DC and trying the cake in any other bakeries just doesn’t cut it! A Black Forest Cake does NOT freeze well because of the whipped cream. —Taste of Home Test Kitchen. My German Black Forest Cherry Cake tastes almost like the traditional one! (Personally, I’m hoping he’ll choose one of the apple cakes, because they looked especially tasty to me – particularly the covered one, with the rum in the filling!). Thank you for sharing all of your ideas they really helped out a lot. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake. Add the liq… Read my Disclosure and Privacy Policy. Add the eggs and vanilla and mix well. Lightly coat three 8-inch round baking pans with vegetable cooking spray … The higher the fat content of the cream the better it will whip up. To make the cherry filling, remove 4 Tbsp of cherry juice from 1 cup of cherry juice and combine it in a small bowl with the cornstarch and sugar. Yes, a Black Forest Cake should always be refrigerated because of the whipped cream. Slide two pieces of parchment cake under the cake from opposite sides. If you like more icing double this recipe. Add egg yolk mixture to the egg white mixture and carefully fold it in with a spatula, DON'T stir the mixture. Bring back to a simmer while whisking constantly until it starts to thicken. Transfer to a large bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with 1/2 cup sugar on high speed until stiff peaks form, about 8 minutes. Cream the shortening and sugar. If can't find Kirsch do not use another type of alcohol because it will not turn out the same - instead use cherry juice. I don’t know why, but my cake required a full 50 minutes to bake. Also, as I have done in the past when making fruitcakes, I prefer not to drizzle alcohol over the cake, but rather to use a syringe to inject it into the cake; I inject a little bit in the center, move the needle outward one inch, make a circle of injections about an inch apart, move out another inch, and so on. Tips and strategies I found that my egg whites only needed about 3 minutes, rather than 8. Then add 1/2 cup powdered sugar and beat until stiff peaks form, about 2-3 minutes longer. No, it doesn’t! Refrigerate whipped cream until ready to assemble. Fold the egg whites into the chocolate mixture a third at a time. Whip the cream until it forms stiff peaks. My father in law keeps telling everyone how good it was . History of Black Forest Cake. Black Forest Cake is probably the most famous German Cake! Pit most of the cherries leaving about 10 for decoration on top of the cake. Keep an eye on your inbox for updates. Add the icing sugar, salt and espresso and mix well. To decorate the cake I use fresh cherries with stems and pit (look great but harder to eat) or more jarred sour cherries (juice will bleed into the cream after a short time, so wait until just before serving). I had a lot of fun making this cake and watching everyone enjoy eating it. German Black Forest cake is a classic German dessert. Yes, you can! The day you're going to serve this cake prepare the icing. Even now living in Canada we love serving German food for special occasions like this beautiful cake or our German Apple Cake, German Cucumber Salad, or Homemade Spaetzle. This keeps the serving platter clean. I discovered Black Forrest Cake in my 20s, it is my favorite cake, and I made it my go to cake for my Birthday! Pour evenly into the cake pans. A chocolate sponge cake, made light and fluffy with whipping eggs and sugar to triple their size before baking, brandied cherries, … Put a cherry on top of each cream swirl and refrigerate the cake until serving. Try to hold the knife as horizontal as possible and work slowly. The cake base that is traditionally used for Black Forest Cake is similar to Angel Food Cake. Start with two swirls opposite each other and so on, for a symmetrical look. Being born in Germany this cake was always one of my favorite desserts! Black Forest Cake. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with 1/2 cup sugar on … You might ask why not bake the layers in separate pans but this would also alter the texture because the top and bottom of a cake are usually drier. Your idea sounds great. It was so very good and I did the 2 layers of cherries also . German Black Forest Cake. Brought it to a friend’s house whose late Grandmother is from Germany and he said it was exactly as he remembered it. Given his background, and the fact that he tends to find American desserts too sweet, I was more than a little worried about finding the right recipe – an authentic one, not a too-sweet Americanized one. Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Put third cake layer on top (smooth side up). Note 2: If you can’t use kirsch just leave it out of the cherry filling and drizzle the cake layers with some cherry juice. The traditional version covers the sides with whipped cream and chocolate shavings, but (1) chocolate shavings just aren’t worth the hassle for me, (2) I like the look of a naked cake where I can see the alternating layers of frosting and cherry filling, and (3) I don’t remember Aunt Becky frosting the sides of her Black Forest Cake … If you want the best quality I would buy a Lindt chocolate bar and grate it with a vegetable peeler. To make the whipped cream, beat 4 cups of heavy cream (depending on your mixer you might have to whip the cream in two batchein the bowl of a stand mixer fitted with the whisk attachment at high speed until soft peaks form. lI just might try this cake again. Recommended to you based on your activity and what's popular • Feedback Sieve over the egg mixture and fold in carefully until combined. Place your shortcrust cake on a plate or on a rotating cake stand The base for this cake is a fluffy chocolate sponge cake that gets its special texture from whipped egg whites. The light syrup works great as cherry juice. Thanks! It … Set aside about ¾ cup of cream for decoration. Taste of Home.  Depending on the brand some have more syrup then cherries so I put a lot of the syrup in a cup and just scooped the cherries out and onto the cake. My mother has recently become friends with a gentleman who was born and grew up in a village in the Black Forest. If you cannot get fresh cherries you can use canned Bing cherries but please do not use cherry pie filling because it will take away from the authentic taste of the cake. Your email address will not be published. It tastes best on the first and second day, after that it still tastes great but the texture of the cream will start to change. Black Forest Cake or Black Forest Gateau is a chocolate sponge cake sandwiched with a rich cherry filling and whipped cream. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Let cool for 5-10 minutes. Then make the cherry filling and whipped cream the night before and assemble the cake. Bake for 20 minutes or until a tooth pick comes out clean. Instead of jarred cherries, could a cherry pie filling be used instead? To get a more authentic version of the black forest cake, you can brush the cake with Schwarzwälder Kirsch; it is a specialty liquor of the region made from tart cherries. The name comes from the liquor Kirschwasser, that is used both to soak the sponge … Make the ganache: … Put the springform ring (or use a cake rinaround it to make it easier to assemble the cake. 8. It is usually decorated with more whipped cream, chocolate shavings, and whole cherries. Keller came from the Black Forest … Add the vanilla and pour in the Kirsch until it's a good consistency. I’m not a fan of the sugary maraschino cherries you can find in the cake decoration aisle but those could be used too. The crowning glory is a layer of dazzling chocolate ganache … Semi-sweet works best, putting it in the freezer for an hour before grating it makes it easier. In order to keep as many tiny air bubbles in the batter as possible, the dry ingredients are sifted and carefully folded in with a spatula. Because of the high alcohol content only serve this to adults. Remove the ring of the springform pan and carefully turn cake onto a parchment paper-lined cooling rack, peel of parchment paper from the bottom and let cool completely. Spread 1/3 of the remaining whipped cream on top, then remove springform ring and spread remaining cream with a spatula around the sides of the cake until completely covered in whipped cream. You need an 8-inch springform pan for this recipe (see step 1 in the recipe card). But you could freeze the chocolate sponge cake itself tightly wrapped in plastic wrap. Top with third cake layer, cut side down. Only this one's really, really easy and super quick to make. (It was expensive but really worth it!). Bring the remaining cherry juice in a small saucepan to a simmer, remove from the heat and whisk in the cornstarch mixture. Place the 1/2 cup of sugar and 1/2 cup reserved cherry juice in a medium-size saucepan and under medium heat, stir until the sugar dissolves. Set aside. History says that this cake has taken its name from the traditional costume worn by the women of the Black forest. Using an electric mixer or hand whisk would destroy the air bubbles and make the cake dense and compact. Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the … The egg whites make the cake rise and fluffy. The cake consists of multiple layers of chocolate sponge cake, cherries, and whipped cream. You can make it 1 day in advance and store it in the fridge. Decorate sides of the cake with grated chocolate. Combine all-purpose flour, baking powder, cornstarch, and cocoa powder. Drizzle some kirsch or cherry juice over the cake, then top with half of the cherry mixture leaving a 1-inch border. One question I do have, is that the chocolate sprinkles on the outside vary widely in quality! Thank you for this recipe. Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Beat at medium speed until thick and creamy. Traditionally, Kirschwasser (also known as just kirsch) is added to the cake. I even bought a bottle of Kirsch and gave it to a baker and still not good enough. A classic cake of cherries, chocolate and cream invented by patissier Josef Keller at an upscale cafe near Bonn in the 1920s. If the icing is too thick add Kirsch or cherry juice. Black Forest Tart Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. Schwarzwälderkirschtorte in German, means Black Forest Cherry Torte or Gateau. This cake isn't meant to be very sweet but is rather a dessert for adults with deep rich flavours and enough alcohol to make your head spin! Hi, I'm Julia! 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