Ingredients for German Black Forest Cake
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup (50g) powdered sugar
- 6 large egg yolks
- All Purpose Flour
- Cocoa
- Baking Powder
- Salt
- Fruit Juice
- Orange Zest
- 1 teaspoon vanilla extract
- Cherry Flavored Liqueur
- 1 cup (2 sticks) unsalted butter
- 4 cups (480g) powdered sugar
- Strong Coffee
- Sour Cherries
- 2 cups (475ml) heavy cream
- Chocolate curls (amount to taste)
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How to Make German Black Forest Cake
- **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- **Make the Egg Whites:** In a clean, grease-free bowl, beat 6 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form. Gradually add 3/4 cup (150g) granulated sugar, beating until stiff, glossy peaks form.
- **Make the Egg Yolks:** In a separate bowl, beat 6 large egg yolks with 3/4 cup (150g) granulated sugar until pale and thick.
- **Combine Dry Ingredients:** In a medium bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 3/4 cup (60g) unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- **Combine Wet and Dry:** Gently fold the dry ingredients into the egg yolk mixture in three additions, alternating with 1/2 cup (120ml) cherry juice (or water), 1 tablespoon orange zest, and 1 teaspoon vanilla extract. Mix until just combined.
- **Fold in Egg Whites:** Gently fold in a large spoonful of the egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until just combined. Do not overmix.
- **Bake the Cake:** Divide batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool and Layer:** Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely. Once cool, slice each cake layer horizontally to create 4 layers.
- **Prepare the Cherry Liqueur:** Lightly brush each cake layer with 1/4 cup (60ml) cherry liqueur (or Kirsch).
- **Make the Buttercream:** In a large bowl, beat 1 cup (2 sticks) unsalted butter until light and fluffy. Gradually add 4 cups (480g) powdered sugar and 2 tablespoons instant coffee, beating until smooth and creamy.
- **Assemble the Cake:** Place one cake layer on a serving plate. Spread 1/3 of the buttercream frosting over the layer. Top with 1/3 of a 14-ounce can of pitted dark sweet cherries, drained. Repeat layers twice.
- **Top with Whipped Cream:** In a large bowl, whip 2 cups (475ml) heavy cream with 1/4 cup (50g) powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- **Frost and Decorate:** Frost the top and sides of the cake with whipped cream. Decorate with fresh cherries and chocolate curls. Pipe rosettes around the base of the cake and top each rosette with a cherry.
- **Chill:** Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
267g
Fat
73g
Carbs
27g
