Black Forest Torte also known as Schwarzwälder- kirschtorte is a classical German cake. It contains several layers of chocolate cake, whipped cream, cherry filling and sour cherries on top.
This recipe includes Kirschwasser, a cherry brandy that gives the cake its distinctive flavor.
For best results, make cake layers 1 day a head and refrigerate.
3 3/4 cups (455 grams) unbleached all-purpose flour
2 tsp baking soda
1 tsp salt
1 cup (120 grams) Dutch-process cocoa powder
1 cup (220 ml) hot water
1 cup (220 ml) buttermilk
2 tsp vanilla extract
1 1/2 cup (340 grams) unsalted butter
2 cup (400 grams) granulated sugar
1 cup (170 grams) light brown sugar
6 large eggs
1 cup (236 ml) heavy whipping cream 35%
1/4 cup (50 grams) granulated sugar
1 tsp vanilla extract
1/2 cup (50 grams) granulated sugar
2 tbsp of water
1/3 cup (75 ml) kirsch
1 jar of pitted sour cherries in light syrup
8 to 10 fresh cherries with their stems attached
1 cup (90 grams) of chocolate curls
Preheat the oven to 350 °F (180 °C). Butter the bottoms and sides and insert parchment (baking) paper of three 9-by-2 inch round cake pans.
Sift the flour, baking soda, and salt together into a large bowl. Set aside. In a small bowl, whisk the cocoa powder into the hot water. Let cool to lukewarm, then whisk in the buttermilk and vanilla. Set aside.
Using a stand mixer, beat the butter on medium speed until creamy and soft. Add the granulated and brown sugars and beat until the mixture is pale and fluffy. Slowly drizzle in the eggs, beating each addition until incorporated before continuing. Reduce the speed to medium-low and add the dry ingredients in 3 additions alternately with the buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat until combined.
Pour the batter into the pans. Bake until the cakes are puffed and a skewer inserted into the centers comes out clean, 25 -30 minutes. Cool thoroughly.
To make the whipped cream, beat cream until almost stiff. Add sugar and vanilla while continuing to beat until cream holds peaks about 4 – 6 minutes. Refrigerate until ready to use.
In small saucepan, bring sugar, kirsch and the water to boil over medium-high heat, swirling to dissolve sugar. Let cool.
Slice each cake round horizontally to make 3 layers. Using a pastry brush, gently coat each layer with the syrup mixture. If layers are too soft and crumply, refrigerate until ready to use.
Fill pastry bag with whipped cream and pipe a ring around the edge of a cake layer. Fill exposed ring of cake with cherry filling. Repeat with second layer. Place third layer on top and frost entire cake with whipped cream.
Pipe rosettes on top of cake and top each with a fresh cherry. Garnish with chocolate curls. To make chocolate curls, shave a chocolate bar (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use.
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.