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Home Schwarzwälder Kirschtaart

Festive Classic Chocolate German Birthday Summer Cherries

The Schwarzwälder Kirschtaart is a true classic from the Black Forest: dark chocolate sponge, airy whipped cream, juicy cherries and the indispensable kirsch that brings it all together. With the right cake pan you can bake a base that's sturdy enough to hold all the layers and still look beautiful. This recipe isn't an everyday cake, but exactly the kind of bake that completes a birthday table.

x_ckl_recipe_markerSchwarzwälder Kirschtaart A rich chocolate cake with whipped cream, cherries and a generous splash of kirsch. This is the recipe that will leave your friends and family speechless at the table. How do you make a Schwarzwälder Kirschtaart? Dessert German 10-12 people 45 min 35 min 2 hours 3 hours 20 min

Preheat the oven to 180°C (top and bottom heat). Grease your cake pan and dust lightly with cocoa powder.
Whisk the eggs with the sugar and a pinch of salt over a bain-marie until light and pale yellow, about 10 minutes. Remove from the heat and continue whisking for another 5 minutes until the mixture has cooled.
Sift the flour, cocoa powder and baking powder together. Gently fold this into the egg mixture in two or three additions so you retain as much air as possible.
Melt the butter and let it cool slightly. Gently fold the melted butter into the batter.
Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, until a skewer comes out clean. Let the sponge cool completely on a wire rack.
Slice the sponge horizontally into three equal layers. Generously sprinkle each layer with kirsch and let it soak in for a moment.
Whip the cream until stiff with the powdered sugar and vanilla extract. Reserve a portion for decoration.
Place the bottom layer of sponge on a serving plate. Spread a layer of whipped cream and scatter half of the drained cherries over it. Repeat with the second layer. Finish with the third sponge layer.
Cover the outside and top of the cake with the remaining whipped cream. Press the grated dark chocolate onto the sides.
Pipe dollops of whipped cream on top and place a fresh cherry on each. Grate a little extra chocolate over the top for a beautiful finish. Chill the cake for at least 2 hours before serving.

Festive Classic Chocolate German Birthday Summer Cherries 6 eggs (M) 180 g fine granulated sugar 1 pinch of salt 120 g all-purpose flour 50 g unsweetened cocoa powder 1 tsp baking powder 40 g unsalted butter, melted 6 tbsp kirsch (Schwarzwälder cherry brandy) 700 ml whipping cream (chilled) 3 tbsp powdered sugar 1 tsp vanilla extract 400 g cherries in syrup (jar or can), drained 100 g dark chocolate, finely grated Fresh cherries for decoration Cake pan (ø 30 cm) Stand mixer or hand mixer Mixing bowls Wire rack Spatula Bread knife or cake saw Piping bag with star nozzle Sieve Cake molds pie-dish Mixing Bowl mixing-bowl Whisks whisk Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking ø 28 x 3.5 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould/ Baking Mould/ Quiche Mould Premium Baking Flan ø 30 x 4.5 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 20 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould with loose base Premium Baking ø 10 x 2 cm - 6 Pieces Birkmann Taartvorm, Quichevorm Classic Chocolate Cake with Ganache foodies-klassieke-chocoladetaart-met-ganache Klassieke Pflaumenkuchen met verse pruimen foodies-klassieke-pflaumenkuchen-met-verse-pruimen Monchou cake foodies-monchou-taart Marmerkuchen foodies-marmerkuchen

Recipe

Schwarzwälder Kirschtaart

A rich chocolate cake with whipped cream, cherries and a generous splash of kirsch. This is the recipe that will leave your friends and family speechless at the table.

Course	Dessert
Kitchen	German
Servings	10-12 people

Preparation time

Preparation time	45 min
Time in oven	35 min
Cooling time	2 hours
Total	3 hours 20 min

Equipment

Cake pan (ø 30 cm)
Stand mixer or hand mixer
Mixing bowls
Wire rack
Spatula
Bread knife or cake saw
Piping bag with star nozzle
Sieve

Ingredients

6 eggs (M)
180 g fine granulated sugar
1 pinch of salt
120 g all-purpose flour
50 g unsweetened cocoa powder
1 tsp baking powder
40 g unsalted butter, melted
6 tbsp kirsch (Schwarzwälder cherry brandy)
700 ml whipping cream (chilled)
3 tbsp powdered sugar
1 tsp vanilla extract
400 g cherries in syrup (jar or can), drained
100 g dark chocolate, finely grated
Fresh cherries for decoration

How do you make a Schwarzwälder Kirschtaart?

Preheat the oven to 180°C (top and bottom heat). Grease your cake pan and dust lightly with cocoa powder.
Whisk the eggs with the sugar and a pinch of salt over a bain-marie until light and pale yellow, about 10 minutes. Remove from the heat and continue whisking for another 5 minutes until the mixture has cooled.
Sift the flour, cocoa powder and baking powder together. Gently fold this into the egg mixture in two or three additions so you retain as much air as possible.
Melt the butter and let it cool slightly. Gently fold the melted butter into the batter.
Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, until a skewer comes out clean. Let the sponge cool completely on a wire rack.
Slice the sponge horizontally into three equal layers. Generously sprinkle each layer with kirsch and let it soak in for a moment.
Whip the cream until stiff with the powdered sugar and vanilla extract. Reserve a portion for decoration.
Place the bottom layer of sponge on a serving plate. Spread a layer of whipped cream and scatter half of the drained cherries over it. Repeat with the second layer. Finish with the third sponge layer.
Cover the outside and top of the cake with the remaining whipped cream. Press the grated dark chocolate onto the sides.
Pipe dollops of whipped cream on top and place a fresh cherry on each. Grate a little extra chocolate over the top for a beautiful finish. Chill the cake for at least 2 hours before serving.

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A good cake pan makes the difference with this kind of cakes. A sturdy pan with even heat distribution ensures a sponge that's evenly baked and won't sink in the middle. That's exactly what you need if you want to cut three layers that stay neatly in place.

Want to make the cake a day in advance? Great idea. The flavors will develop even more and slicing becomes easier. Store the cake covered in the fridge and take it out 15 minutes before serving. That way you enjoy each layer at its best.