Ingredients for Authentic Black Forest Cake Schwarzwald Kirsch Kuchen
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- Shortening (not used in this recipe)
- 2 cups granulated sugar (for cake), 1/4-1/2 cup granulated sugar (for cherry filling)
- 4 large eggs
- 2 teaspoons vanilla extract (1 tsp for cake, 1 tsp for whipped cream)
- 1 cup buttermilk
- 1/2 cup Kirsch (for cherry filling)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup powdered sugar (for whipped cream)
- 1 cup hot espresso
- 2 (15 ounce) cans pitted dark sweet cherries, drained
- 2 cups heavy cream
- Dry Milk (not used in this recipe)
- 1 1/2 (4 ounce) bars dark chocolate (for shaving)
- Baking powder (mentioned in instructions, but quantity not specified and not present in URL ingredient list)
- 1 tablespoon cornstarch (for cherry filling)
- 12 maraschino cherries (for garnish)
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How to Make Authentic Black Forest Cake Schwarzwald Kirsch Kuchen
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- 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.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- 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.
- Let the cherry filling cool completely.
- To make the whipped cream, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold in the vanilla extract.
- Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate.
- Spread a generous layer of cherry filling over the first cake layer.
- Top with a layer of whipped cream.
- Repeat with the remaining cake layers, ending with a layer of whipped cream.
- Decorate the top of the cake with chocolate shavings, maraschino cherries, and whipped cream rosettes.
- Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
409g
Fat
142g
Carbs
44g
