Black Forest Cake (Schwarzwälder Kirschtorte)

Description:

Black Forest Cake is a classic German dessert featuring layers of moist chocolate sponge cake, sweet cherries, and fluffy whipped cream, topped with chocolate shavings and more cherries. This decadent cake is a perfect balance of rich chocolate, tart fruit, and light cream.

Origin:

The Black Forest Cake, known as Schwarzwälder Kirschtorte in German, originates from the Black Forest region of Germany. Its name is derived from Schwarzwälder Kirsch, a cherry brandy that is traditionally used in the recipe.

Ingredients:

For the Cake Layers:

• 1 3/4 cups (220g) all-purpose flour
• 3/4 cup (75g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk

For the Cherry Filling:

• 2 cups (350g) cherries (fresh or canned), pitted
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) cherry brandy or water
• 2 teaspoons cornstarch

For the Whipped Cream Frosting:

• 2 cups (500ml) heavy cream, chilled
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract

For Decoration:

• Chocolate shavings or curls
• Fresh cherries

Instructions:

Prepare the Cake Layers:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.

Make the Cherry Filling:

6. In a saucepan, combine cherries, sugar, and cherry brandy or water. Cook over medium heat until the cherries release their juices.
7. Dissolve cornstarch in a little water and stir into the cherry mixture. Cook until thickened. Remove from heat and cool completely.

Whip the Cream:

8. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake:

9. Slice each cake layer horizontally to create four layers total. Place one layer on a serving plate. Spread with a thin layer of whipped cream and a portion of the cherry filling.
10. Repeat with the remaining layers, finishing with a layer of whipped cream on top and sides.
11. Decorate with chocolate shavings, fresh cherries, and additional whipped cream if desired.

Tips for Success:

• Use chilled heavy cream and tools when making the frosting for the best consistency.
• If fresh cherries are unavailable, canned or frozen cherries work well.
• Allow the cake to chill for at least 2 hours before serving to let the flavors meld.

Recommendations:

• Serve with coffee or a glass of cherry brandy for an authentic experience.
• Keep leftovers refrigerated and consume within 2-3 days.

Nutrition (per slice, approximate for 12 slices):

• Calories: ~350
• Protein: 6g
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 25g
• Sodium: 180mg

Black Forest Cake is a timeless dessert that combines elegance with comfort. Its rich and luscious flavors make it perfect for celebrations and special occasions. ✨