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Black Forest Cherry Cake

The Quirky Foodster Team

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Ingredients

  • 6 eggs
  • 150 g (3/4 cup) sugar
  • 100 g (3/4 cup) flour
  • 40 g (1/3 cup) cocoa powder
  • 500 g (1 lb) pitted sour cherries (jarred or fresh), juice reserved
  • 3 tbsp Kirschwasser (cherry brandy)
  • 600 ml (2.5 cups) heavy cream
  • 3 tbsp powdered sugar
  • 100 g (3.5 oz) dark chocolate shavings
  • 12 whole cherries, for decoration

Method

  1. Preheat the oven to 180°C (350°F) and grease the cake pans.
  2. Whisk the eggs and sugar until pale and tripled in volume, about 5-6 minutes.
  3. Gently fold in the sifted flour and cocoa powder.
  4. Divide the batter between the pans and bake for 20-25 minutes until a skewer comes out clean. Cool completely, then slice each layer horizontally to make 3-4 thin layers total.
  5. Whip the cream with powdered sugar to firm peaks.
  6. Brush each sponge layer with reserved cherry juice mixed with Kirschwasser.
  7. Layer sponge, whipped cream and cherries, repeating until all layers are used, finishing with cream on top.
  8. Cover the top and sides with the remaining cream, then decorate with chocolate shavings and whole cherries.

Introduction: Named for the Black Forest region and its signature Kirschwasser (cherry brandy), this layered chocolate sponge, whipped cream and cherry cake became one of Germany's most famous desserts worldwide after gaining popularity in the early 20th century.

Cultural Background: Named for the Black Forest region and its signature Kirschwasser (cherry brandy), this layered chocolate sponge, whipped cream and cherry cake became one of Germany's most famous desserts worldwide after gaining popularity in the early 20th century.

Tips: Brushing the sponge layers generously with the cherry-Kirschwasser syrup is key to the cake's signature moist, boozy character.

Variations: A non-alcoholic version replaces Kirschwasser with extra cherry juice and a few drops of almond extract.

Storage: Keeps 2-3 days refrigerated, covered; best enjoyed within the first day for optimal cream texture.

Reheating: Not applicable — served chilled.

Nutrition: Approx. 420 kcal, 6g protein, 28g fat, 34g carbohydrate per slice.

FAQs:

Q: Can I make this cake without alcohol?

A: Yes, replace the Kirschwasser with extra cherry juice and a touch of almond extract for aroma.

Q: Can I prepare the sponge layers in advance?

A: Yes, the sponge can be baked a day ahead and wrapped tightly until ready to assemble.

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