Christmas Black Forest Cake Recipe
The Black Forest Cake (Schwarzwälder Kirschtorte) stands as the crown jewel of German desserts, combining rich chocolate layers with fresh cherries and cream. This iconic cake originated in the Black Forest region of Germany, where the local kirsch (cherry brandy) gives it its distinctive flavor.
This recipe has been refined to achieve the perfect balance between authenticity and practicality. While staying true to traditional methods, we’ve incorporated modern techniques to ensure consistent results and enhanced stability, making this cake suitable for both special occasions and skilled home bakers.
Christmas Show Stopper – Black Forest Cake
Chocolate Sponge
- 9 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 Tbsp melted butter (cooled)
- 2 tsp vanilla extract
Enhanced Cherry Filling
- 4 cups Morello sour cherries
- 1/4 cup kirsch
- 1/4 cup cherry juice
- 2 Tbsp cornstarch
- 1/4 tsp almond extract
- 1/8 tsp cinnamon
Stabilized Whipped Cream
- 3 1/2 cups heavy cream (cold)
- 1/3 cup powdered sugar
- 1 Tbsp kirsch
- 1 tsp gelatin (bloomed in 2 Tbsp cold water)
Method
Prepare the Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment.
- Separate eggs. Beat egg whites until foamy, gradually add half the sugar until stiff peaks form.
- Beat yolks with remaining sugar until pale and tripled in volume (about 5 minutes).
- Sift flour and cocoa powder together three times.
- Fold egg yolk mixture into whites gently.
- Gradually fold in flour mixture in three additions.
- Finally, fold in melted butter and vanilla.
- Divide batter between pans and bake 25-30 minutes until springy.
Cherry Filling
- Combine cherries, juice, and kirsch in saucepan.
- Mix cornstarch with 2 Tbsp cold water.
- Heat cherry mixture until simmering, add cornstarch slurry.
- Cook until thickened (about 2 minutes).
- Add almond extract and cinnamon. Cool completely.
Stabilized Cream
- Bloom gelatin in cold water for 5 minutes.
- Microwave for 10 seconds until melted.
- Whip cream until soft peaks form.
- Add sugar and kirsch.
- Stream in cooled gelatin while whipping to stiff peaks.
Assembly
Split each cake horizontally into two layers.
Brush each layer with cherry syrup.
Spread cream, then cherry filling on first layer.
Repeat with remaining layers.
Cover entire cake with remaining cream.
Decorate with chocolate shavings and fresh cherries.
Refrigerate minimum 4 hours before serving.
Top Tip
- Always use room temperature eggs for maximum volume
- Fold flour mixture gently to maintain air bubbles
- Chill bowl and beaters for whipping cream
- Level cake layers before assembly
- Apply a crumb coat before final frosting
Different Variations
Non-Alcoholic Version
- Replace kirsch with cherry juice
- Add 1 tsp cherry extract
Modern Twist
- Add dark chocolate ganache layer
- Use mascarpone cream instead of whipped cream
Mini Version
- Divide batter into cupcake tins
- Core and fill individual cakes
Nutritional Information (per slice, serves 12)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Fat | 24g |
| Carbs | 52g |
| Protein | 8g |
| Sugar | 35g |
| Fiber | 3g |
FAQ
Q: Can I make this cake ahead of time?
A: Yes, it can be made up to 2 days ahead and stored in the refrigerator. The flavors actually improve overnight.
Q: Can I freeze this cake?
A: While possible, freezing isn’t recommended as it can affect the texture of the whipped cream. If necessary, freeze unfrosted layers only.
Q: Why did my cake sink in the middle?
A: This usually happens if the oven door is opened during baking or if the eggs weren’t properly whipped. Ensure stable temperature and proper technique.
Q: How do I prevent the cherries from bleeding into the cream?
A: Drain cherries thoroughly and pat dry with paper towels before using. The cornstarch in the filling also helps prevent bleeding.
