Black Forest cherry and chocolate layer cake
Schwarzwälder Kirschtorte
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Servings
12
1 three-layer cake
Difficulty
Advanced
Cost
Moderate
$$
Schwarzwälder Kirschtorte
Black Forest cherry and chocolate layer cake
★4.2(5)
Germany's most famous cake—layers of chocolate sponge soaked in cherry brandy, filled with whipped cream and dark cherries, and decorated with chocolate shavings.
45m
Prep Time
30m
Cook Time
75m
Total Time
12
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Black Forest cake takes its name from the kirsch (cherry brandy) of Germany's Black Forest region. The combination of chocolate, cherries, cream, and boozy soaked cake is a celebration in every slice.
Life is better with dessert, and this recipe proves that homemade always beats store-bought. The results are worth every minute.
What makes Schwarzwälder Kirschtorte worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 2 cups flour, 3/4 cup cocoa powder, 1.5 cups sugar for cake
- 3 large eggs, 1 cup buttermilk, 1/2 cup oil
- 3 cups heavy cream, 1/4 cup powdered sugar for filling
- 2 cans (15 oz each) dark sweet cherries, drained
- 1/4 cup kirsch (cherry brandy)
- Chocolate shavings and maraschino cherries for garnish
Instructions
- 1
Bake three 9-inch chocolate cake layers at 350°F for 25-30 minutes. Cool completely.
- 2
Mix kirsch with 1/4 cup cherry juice and 2 tbsp sugar. Brush generously over each cake layer.
- 3
Whip cream with powdered sugar to stiff peaks.
- 4
Stack layers with whipped cream and drained cherries between each, pressing gently.
- 5
Cover the entire cake with remaining whipped cream, press chocolate shavings on the sides, and top with cherries.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
KirschCherry juice or rum
Cherry juice keeps it non-alcoholic; rum gives a different boozy note
Canned cherriesFrozen dark sweet cherries, thawed and drained
Frozen cherries have great flavor year-round
Tips & Storage
Pro Tips
Chill the assembled cake for at least 2 hours before serving so the layers set and meld.
Use a vegetable peeler on a block of chocolate to make elegant chocolate shavings.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Refrigerate for up to 3 days. Cover loosely with plastic wrap to protect the cream.
Reheating
This cake is served chilled. Remove from fridge 10 minutes before serving.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe was tested multiple times to ensure reliable results. Follow the temperatures and times closely for your first attempt, then adjust to your oven on subsequent bakes.
Nutrition Facts
Per serving (90mg) · 12 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates24g
Fat48g
Fiber120mg
Sugar2g
Sodium30g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it without alcohol?
- Substitute cherry juice for the kirsch—the cake will still be delicious.
- Can I use fresh cherries?
- Yes, pit and simmer them with sugar until soft, then cool before using.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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