Instructions
- 1
Make chocolate sponge in 3 layers. Bake at 350°F for 30-35 minutes. Cool completely.
- 2
Drain cherries. Reserve syrup. Reduce syrup with Kirsch by half in a saucepan.
- 3
Brush each cake layer generously with cherry-Kirsch syrup.
- 4
Whip cream with powdered sugar to stiff peaks. Keep cold.
- 5
Spread thick whipped cream on layer 1. Add a generous layer of morello cherries.
- 6
Repeat with layer 2. Top with third layer.
- 7
Frost sides and top with remaining whipped cream.
- 8
Shower dark chocolate shavings over entire cake. Pipe cream rosettes. Top each rosette with a whole cherry.
Baker's Tip
The chocolate shavings must go on at the very last moment — they dissolve and absorb moisture from the cream quickly. Use cold chocolate shaved with a vegetable peeler for the best dramatic curls.
Frequently Asked Questions
Can I make Black Forest cake without Kirsch?
Yes — replace with cherry juice, cranberry juice, or simply strong black coffee for a non-alcoholic version. The Kirsch adds a distinctive almond-cherry note that is traditional, but the cake is still delicious without it. You can also use a few drops of almond extract as a substitute.
Should I use fresh or canned cherries?
Morello (sour) cherries in syrup are traditional and give the authentic tart flavor that balances the sweet cream and chocolate. Fresh sweet cherries are too mild. If you can find fresh Morello cherries in season, they are spectacular — otherwise stick with jarred.
How do I make large chocolate curls?
Use a block of room-temperature dark chocolate. Run a vegetable peeler along the flat edge in a slow, firm stroke. Warm the chocolate slightly with your hands if it shatters. Larger blocks give wider curls. Keep curls in the freezer until the last minute before decorating.
How long in advance can I make Black Forest cake?
The sponge layers can be made 2 days ahead. Assemble up to 24 hours before serving — the Kirsch syrup actually improves the texture overnight. Add chocolate shavings within 2 hours of serving as they absorb moisture from the cream over time.
About This Recipe
The classic German Schwarzwalder Kirschtorte reimagined — moist dark chocolate sponge layers, clouds of freshly whipped cream, tart morello cherry compote, and dark chocolate shavings showered over the top. Dramatic, timeless and spectacular.
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