Eat like a German - German Recipe:
Schwarzwälder Kirschtorte (1)

Schwarzwälder Kirschtorte (1)
Schwarzwaelder Kirschtorte
[ source: Wikipedia]

Serves: 8 persons

Prep time:
Cook time:
Total time:

Typically, Schwarzwälder Kirschtorte consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top.

Traditionally, Kirschwasser is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol. At this time it was known especially in Berlin as well as at good confectioners in German, Austrian and Swiss cities. In 1949 it took 13th place in the list of best-known German cakes. From this time onwards, Schwarzwälder Kirschtorte became world-renowned.

[ source: wikipedia ]

Ingredients:

Pastry:

  • 1 2/3 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (butter-) milk
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup Schwarzwaelder Kirschwasser (I used home-made cherry liquor)

Filling:

  • 1 cup sugar powder
  • 1 pinch salt
  • 1 can (0.5 liter) pitted cherries, drained
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 1 tablespoon kirschwasser

Topping

1 square semisweet chocolate, or remaining crumbs

Procedure:

Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles (since I didn't have such paper, I just greased the pans). Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined.

Pour into 2 round 8 inch pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper (if any) from under the cakes. Cut each layer in half, horizontally, making 4 layers total (as you can see from my picture, I chose not to cut the layers because they looked too fragile to cut them). Sprinkle layers with 1/2 cup Kirschwasser.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser. Add sugar powder, and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer(s).

Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of your Black Forest Cake.

Now, get your cup of tea or coffee, and Guten Appetit!




This german recipe has been written and shared by Uschi Engel. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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