German Black Forest Cake
The cream collapses after a few hours because it is whipped plain. The German fix is a spoonful of dissolved gelatine or a cream stabiliser added while it whips — then the cake stands for two days. And the sponge is soaked in cherry syrup, not water.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Calories
- 420
Schwarzwälder Kirschtorte is the most famous German cake in the world. Three layers of chocolate sponge soaked in cherry syrup, with cream and sour cherries between them. The recipe is not hard, but the cream must be stabilised.
Method
-
1
The sponge
Whisk the eggs and sugar for 8 minutes until pale, doubled in volume and leaving a ribbon. This is the foundation of the rise.
⏱ 10 min -
2
Combine
Sift the flour, cocoa and baking powder over the mixture gradually and fold from underneath, upwards rather than whisking. Then the melted butter and vanilla.
⏱ 6 min -
3
Bake
Bake at 175°C for 28 to 32 minutes in a 24 cm tin. Test with a skewer. Let it cool completely.
⏱ 32 min -
4
Cherry filling
Drain the cherries and keep the syrup. Heat a cup of the syrup with the sugar and dissolved cornflour until thickened, then add half the cherries. Let it cool.
⏱ 12 min -
5
Stabilised cream
Dissolve the gelatine in the water over steam and let it cool slightly. Whip the cold cream with the icing sugar, and when it reaches soft peaks pour in the gelatine while whisking, then whip to firm peaks.
⏱ 8 min -
6
Slice and soak
Split the sponge into 3 layers and brush each with cherry syrup (do not drench them).
⏱ 8 min -
7
Assemble
Sponge → cream → cherry filling → sponge → cream → cherries → final sponge. Cover the whole cake in cream.
⏱ 12 min -
8
Decorate and chill
Press the grated chocolate onto the sides, pipe cream rosettes on top with the remaining cherries, and chill for 4 hours before slicing.
⏱ 240 min
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Tips that actually matter
- Gelatine is the secret to cream that stands for two days. Without it, it collapses within hours.
- Pour the gelatine in when the cream is half whipped — into firm cream it forms threads.
- Brush the sponge, do not pour — drenching turns it to mush.
- 4 hours of chilling before slicing. The cleanest cuts come from a hot, wet knife.
People also ask
Can I use fresh cherries?
Yes — simmer them with sugar and a little water for 10 minutes and use that as the syrup. Sour cherries are what you want; sweet ones make the cake cloying.
Why does my cream collapse?
It is not stabilised, or the cream was not cold enough when whipped. The cream, the bowl and the beaters all need to be cold, and the gelatine is your insurance.
Can I make it a day ahead?
Yes, and it is better that way — the flavours settle and the sponge absorbs the syrup. Cover it in the fridge and press the grated chocolate on before serving.
Cook mode
German Black Forest Cake
-
1
The sponge
Whisk the eggs and sugar for 8 minutes until pale, doubled in volume and leaving a ribbon. This is the foundation of the rise.
-
2
Combine
Sift the flour, cocoa and baking powder over the mixture gradually and fold from underneath, upwards rather than whisking. Then the melted butter and vanilla.
-
3
Bake
Bake at 175°C for 28 to 32 minutes in a 24 cm tin. Test with a skewer. Let it cool completely.
-
4
Cherry filling
Drain the cherries and keep the syrup. Heat a cup of the syrup with the sugar and dissolved cornflour until thickened, then add half the cherries. Let it cool.
-
5
Stabilised cream
Dissolve the gelatine in the water over steam and let it cool slightly. Whip the cold cream with the icing sugar, and when it reaches soft peaks pour in the gelatine while whisking, then whip to firm peaks.
-
6
Slice and soak
Split the sponge into 3 layers and brush each with cherry syrup (do not drench them).
-
7
Assemble
Sponge → cream → cherry filling → sponge → cream → cherries → final sponge. Cover the whole cake in cream.
-
8
Decorate and chill
Press the grated chocolate onto the sides, pipe cream rosettes on top with the remaining cherries, and chill for 4 hours before slicing.
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