Authentic German Black Forest Cake: Layers of Rich Chocolate, Cherry, and Whipped Cream
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Key Ingredients for Authentic German Black Forest Cake
- For the Chocolate Sponge Cake:
- Butter: 175g, softened
- Sugar: 175g
- Eggs: 3 large, at room temperature
- Self-raising flour: 175g, sifted
- Cocoa powder: 40g, unsweetened and sifted
- Milk: 2-3 tablespoons, at room temperature
- Vanilla extract: 1 teaspoon
- For the Cherry Filling:
- Morello cherries: 500g, drained (reserve the syrup)
- Cornflour (cornstarch): 2 tablespoons
- Granulated sugar: 50g (adjust to taste depending on cherry sweetness)
- Kirschwasser (cherry brandy): 4 tablespoons
- For the Whipped Cream Frosting:
- Double cream (heavy cream): 750ml, chilled
- Icing sugar (confectioners’ sugar): 75g, sifted
- Vanilla extract: 2 teaspoons
- For Decoration:
- Chocolate shavings: 50g
- Fresh cherries or glacé cherries: for garnish
- Kirschwasser: for soaking the sponges (optional, but recommended for authenticity)
How to Make Authentic German Black Forest Cake
Prepare to delight your senses with this Authentic German Black Forest Cake, a showstopper that’s surprisingly achievable at home. This recipe guides you through creating a moist chocolate sponge, a luscious cherry filling, and a cloud-like whipped cream frosting, all layered to perfection. With a preparation time of approximately 1.5 hours, plus chilling time, you’ll be ready to serve a truly impressive dessert.
Step-by-Step Instructions
Making the Chocolate Sponge Cake:
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until pale and fluffy. You can use an electric mixer for this, which will make it much easier.
- Add Eggs: Beat in the eggs one at a time, adding a tablespoon of the sifted flour with each egg to prevent the mixture from curdling. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the sifted self-raising flour and cocoa powder.
- Alternate Flour and Milk: Gradually fold the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.
- Divide and Bake: Divide the batter evenly between the two prepared cake tins. Smooth the tops. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
- Cool the Cakes: Let the cakes cool in the tins for about 10 minutes before carefully inverting them onto a wire rack to cool completely. Once fully cooled, you can wrap them in cling film to keep them moist.
Preparing the Cherry Filling:
- Reserve Cherry Syrup: If using canned Morello cherries, drain them and reserve about 150ml of the cherry syrup. If you don’t have enough, top it up with a little water or cherry juice.
- Thicken the Cherries: In a saucepan, combine the drained cherries with the reserved syrup, cornflour, and sugar. Stir well to dissolve the cornflour.
- Cook the Filling: Bring the mixture to a gentle simmer over medium heat, stirring constantly. Cook for 2-3 minutes until the filling has thickened to a glossy, jam-like consistency.
- Add Kirschwasser: Remove from the heat and stir in the Kirschwasser. Allow the cherry filling to cool completely.
Making the Whipped Cream Frosting:
- Whip the Cream: In a large, chilled bowl, pour the chilled double cream. Using an electric mixer or a whisk, whip the cream until it starts to thicken.
- Add Sweetness and Flavor: Gradually add the sifted icing sugar and vanilla extract. Continue whipping until the cream holds stiff peaks. Be careful not to over-whip, or it will turn into butter.
Assembling the Authentic German Black Forest Cake:
- Level the Cakes (Optional): If your cake layers have domed tops, you can carefully slice them off with a serrated knife to create flat surfaces. This will make assembly easier.
- Soak the Sponges (Optional but Recommended): For extra moisture and flavour, you can brush the cut sides of the cake layers with a little Kirschwasser.
- Layer the Cake: Place one chocolate sponge layer onto your serving plate or cake stand. Spread a generous layer of the cooled cherry filling over the sponge, leaving a small border around the edge.
- Add Whipped Cream: Spoon or pipe a thick layer of whipped cream over the cherry filling, ensuring it reaches the edges.
- Add the Second Layer: Carefully place the second chocolate sponge layer on top.
- Crumb Coat (Optional): You can apply a very thin layer of whipped cream all over the cake to act as a crumb coat. Chill for about 15-20 minutes to firm up. This step helps create a smoother final finish.
- Frost the Cake: Cover the entire cake with a generous coating of whipped cream. Use a spatula to smooth the sides and top.
- Decorate: Sprinkle the chocolate shavings all over the sides and top of the cake. Decorate the top with fresh cherries or glacé cherries, and perhaps a few extra dollops of whipped cream.
- Chill: Refrigerate the cake for at least 30 minutes before serving to allow the flavours to meld and the cream to set.
Why You’ll Love This Authentic German Black Forest Cake
Prepare to be utterly enchanted by this Authentic German Black Forest Cake! Its deep, moist chocolate sponge, layered with a tart, boozy cherry filling and enveloped in ethereally light whipped cream, offers a symphony of textures and flavours that is simply irresistible. Unlike many store-bought versions, this homemade masterpiece boasts the authentic tang of real cherries and the unmistakable aroma of good quality cocoa, transporting you straight to the heart of the Black Forest with every decadent bite.
Making this Authentic German Black Forest Cake at home is not only incredibly rewarding but also remarkably cost-effective compared to purchasing a similar quality cake from a premium bakery. You have complete control over the ingredients, ensuring a truly superior taste and experience without the hefty price tag. This dessert is perfect for celebrations, a special treat, or simply when you crave a slice of pure, unadulterated indulgence. So ditch those pre-made mixes and give this classic a try – your taste buds will thank you!
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: The Authentic German Black Forest Cake is best stored in an airtight container in the refrigerator. This will help keep the whipped cream from wilting and maintain the cake’s moisture.
- Freshness: Properly stored, the cake should remain fresh for 3-4 days. The longer it sits, the more the whipped cream may soften, and the sponges might become slightly denser.
Freezing:
- Freezing is not ideal for assembled Black Forest Cake. The whipped cream can become grainy and watery upon thawing, and the delicate texture of the sponge can be compromised.
- If you must freeze: It’s best to freeze individual slices tightly wrapped in cling film, then placed in a freezer-safe container or bag. Thaw overnight in the refrigerator. Accept that the texture may not be as pristine as a freshly made cake.
Reheating (Not Recommended): This cake is designed to be served chilled and does not benefit from reheating.
Final Thoughts
This Authentic German Black Forest Cake is a truly special dessert that’s worth the effort. Its classic combination of chocolate, cherries, and cream is a timeless delight. Gather your ingredients, follow these steps, and create a showstopper that will impress everyone!
Authentic German Black Forest Cake
Layers of rich chocolate, cherry, and whipped cream make this Authentic German Black Forest Cake a showstopper that’s surprisingly achievable at home. This recipe guides you through creating a moist chocolate sponge, a luscious cherry filling, and a cloud-like whipped cream frosting, all layered to perfection.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
- In a large bowl, cream together the softened butter and sugar until pale and fluffy. You can use an electric mixer for this, which will make it much easier.175 g butter, 175 g sugar
- Beat in the eggs one at a time, adding a tablespoon of the sifted flour with each egg to prevent the mixture from curdling. Stir in the vanilla extract.3 large eggs, 175 g self-raising flour, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the sifted self-raising flour and cocoa powder.175 g self-raising flour, 40 g cocoa powder
- Gradually fold the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.2-3 tablespoons milk
- Divide the batter evenly between the two prepared cake tins. Smooth the tops. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
- Let the cakes cool in the tins for about 10 minutes before carefully inverting them onto a wire rack to cool completely. Once fully cooled, you can wrap them in cling film to keep them moist.
- If using canned Morello cherries, drain them and reserve about 150ml of the cherry syrup. If you don’t have enough, top it up with a little water or cherry juice.500 g Morello cherries
- In a saucepan, combine the drained cherries with the reserved syrup, cornflour, and sugar. Stir well to dissolve the cornflour.500 g Morello cherries, 2 tablespoons cornflour (cornstarch), 50 g granulated sugar
- Bring the mixture to a gentle simmer over medium heat, stirring constantly. Cook for 2-3 minutes until the filling has thickened to a glossy, jam-like consistency.
- Remove from the heat and stir in the Kirschwasser. Allow the cherry filling to cool completely.4 tablespoons Kirschwasser (cherry brandy)
- In a large, chilled bowl, pour the chilled double cream. Using an electric mixer or a whisk, whip the cream until it starts to thicken.750 ml double cream (heavy cream)
- Gradually add the sifted icing sugar and vanilla extract. Continue whipping until the cream holds stiff peaks. Be careful not to over-whip, or it will turn into butter.75 g icing sugar (confectioners’ sugar), 2 teaspoons vanilla extract
- If your cake layers have domed tops, you can carefully slice them off with a serrated knife to create flat surfaces. This will make assembly easier.
- For extra moisture and flavour, you can brush the cut sides of the cake layers with a little Kirschwasser.Kirschwasser
- Place one chocolate sponge layer onto your serving plate or cake stand. Spread a generous layer of the cooled cherry filling over the sponge, leaving a small border around the edge.500 g Morello cherries
- Spoon or pipe a thick layer of whipped cream over the cherry filling, ensuring it reaches the edges.750 ml double cream (heavy cream)
- Carefully place the second chocolate sponge layer on top.
- You can apply a very thin layer of whipped cream all over the cake to act as a crumb coat. Chill for about 15-20 minutes to firm up. This step helps create a smoother final finish.750 ml double cream (heavy cream)
- Cover the entire cake with a generous coating of whipped cream. Use a spatula to smooth the sides and top.750 ml double cream (heavy cream)
- Sprinkle the chocolate shavings all over the sides and top of the cake. Decorate the top with fresh cherries or glacé cherries, and perhaps a few extra dollops of whipped cream.50 g chocolate shavings, fresh cherries or glacé cherries, 750 ml double cream (heavy cream)
- Refrigerate the cake for at least 30 minutes before serving to allow the flavours to meld and the cream to set.
Notes
Properly stored, the cake should remain fresh for 3-4 days in the refrigerator. Freezing is not ideal for assembled cakes.