Authentic Black Forest Cake Schwarzwald Kirsch Kuchen Recipe

Ingredients for Authentic Black Forest Cake Schwarzwald Kirsch Kuchen

• All Purpose Flour
• ¾ cup unsweetened cocoa powder
• Baking Soda
• ½ teaspoon salt
• Shortening
• ⅓ cup granulated sugar (for cherry filling)
• 4 large eggs
• Vanilla
• Buttermilk
• ½ cup Kirsch (cherry brandy) or cherry juice
• Unsalted Butter
• Icing Sugar
• Espresso
• Black Cherries
• Heavy Whipping Cream
• Dry Milk
• Dark Chocolate

How to Make Authentic Black Forest Cake Schwarzwald Kirsch Kuchen

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Divide the batter evenly among the prepared cake pans.
6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
8. While the cakes are cooling, prepare the cherry filling: Combine the pitted cherries, Kirsch (or cherry juice), sugar, and cornstarch in a saucepan. Bring to a simmer over medium heat, stirring constantly, until the sauce has thickened.
9. Let the cherry filling cool completely.
10. To make the whipped cream, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold in the vanilla extract.
11. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate.
12. Spread a generous layer of cherry filling over the first cake layer.
13. Top with a layer of whipped cream.
14. Repeat with the remaining cake layers, ending with a layer of whipped cream.
15. Decorate the top of the cake with chocolate shavings, maraschino cherries, and whipped cream rosettes.
16. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld.