Ingredients for Black Forest Cherry Cake Schwarzwlder Kirchtorte
- Chocolate Cake Layers
- Sweet Cherries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Cherry Schnapps
- 2 cups heavy cream
- 1/4 cup powdered sugar
- Vanilla Extract
- Chocolate
- Maraschino Cherries
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How to Make Black Forest Cherry Cake Schwarzwlder Kirchtorte
- **Prepare the Chocolate Cake:** Bake a two-layer chocolate sponge cake (recipe included below or use your favorite recipe). Let the cake layers cool completely.
- **Slice the Cakes:** Carefully slice each cake layer horizontally into two thinner layers using a long piece of unwaxed thread or a serrated knife.
- **Prepare the Cherry Filling:** In a saucepan, combine 1 cup pitted dark sweet cherries (reserve 1/4 cup juice), 1/4 cup granulated sugar, and enough water to make 1 cup of liquid. Bring to a boil. In a separate bowl, whisk together 1/4 cup cornstarch and 4 tablespoons of reserved cherry juice until smooth. Gradually whisk the cornstarch mixture into the boiling cherry mixture. Cook, stirring constantly, until thickened and clear (about 1-2 minutes). Remove from heat, stir in 1 tablespoon Kirschwasser (cherry brandy), and let cool completely.
- **Prepare the Kirsch Syrup:** In a small saucepan, combine 1/4 cup granulated sugar and 1/3 cup water. Bring to a simmer for a few minutes, until the sugar dissolves completely. Remove from heat and stir in 1 tablespoon Kirschwasser (cherry brandy).
- **Assemble the Cake:** Place one cake layer on a serving plate. Brush the cake layer generously with the Kirsch syrup. Spread half of the cooled cherry filling over the cake layer, leaving about an inch of space around the edge.
- **Whip the Cream:** In a chilled bowl, beat 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. You can add a cream stabilizer or gelatin if you prefer to keep the cake firmer.
- **Layer and Frost:** Spoon the whipped cream around the edge of the cherry filling, and gently pipe the remaining whipped cream over the cherries and filling. Carefully place the second cake layer on top. Frost the entire cake with a thin layer of whipped cream, smoothing the sides.
- **Decorate:** Pipe a decorative border of whipped cream around the top edge of the cake. Garnish with chocolate shavings or chocolate curls in the center.
- **Chill:** Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
- **Serve:** Carefully remove the cake from the refrigerator. Use a spatula to touch up any imperfections, and serve chilled slices.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
79g
Fat
82g
Carbs
25g
