📝 About This Recipe
Hailing from the mist-covered mountains of southwest Germany, this iconic torte is a symphony of rich chocolate sponge, tart Morello cherries, and billows of fresh whipped cream. The secret to its soul lies in the 'Kirschwasser,' a clear cherry brandy that provides a sophisticated botanical kick against the sweetness. It is a decadent, timeless masterpiece that perfectly balances earthy cocoa with bright, fruity acidity.
🥗 Ingredients
Chocolate Genoise Sponge
- 6 pieces Large Eggs (at room temperature)
- 1 cup Granulated Sugar (superfine works best)
- 3/4 cup All-purpose Flour (sifted)
- 1/2 cup Dutch-process Cocoa Powder (high quality for deep color)
- 4 tablespoons Unsalted Butter (melted and cooled)
- 1 teaspoon Vanilla Extract
Cherry Filling & Syrup
- 24 ounces Sour Morello Cherries (jarred, pitted, and drained (reserve the juice))
- 1/2 cup Kirschwasser (Cherry Brandy) (authentic German cherry schnapps)
- 1 tablespoon Cornstarch
- 2 tablespoons Granulated Sugar (for the syrup)
Whipped Cream Frosting & Garnish
- 3 cups Heavy Whipping Cream (very cold)
- 1/3 cup Confectioners' Sugar (sifted)
- 2 packets Whip It (Cream Stabilizer) (optional, for better structure)
- 4 ounces Dark Chocolate Block (for shavings)
- 12 pieces Fresh Cherries (with stems, for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
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2
In a large heat-proof bowl, whisk the eggs and 1 cup of sugar together. Place the bowl over a pot of simmering water (bain-marie) and whisk constantly until the mixture is lukewarm and the sugar has dissolved.
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3
Remove from heat and use a stand mixer with a whisk attachment to beat on high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume (the 'ribbon stage').
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4
Sift the flour and cocoa powder together. Gently fold the dry ingredients into the egg mixture in three batches using a spatula, being careful not to deflate the air bubbles. Fold in the melted butter and vanilla last.
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5
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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6
While cakes bake, prepare the cherry filling. Mix 1/4 cup of the reserved cherry juice with cornstarch to make a slurry. In a small saucepan, simmer the remaining juice with 2 tbsp sugar. Whisk in the slurry and cook until thickened. Stir in the drained Morello cherries and let cool.
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7
Prepare the soaking syrup by mixing the Kirschwasser with any remaining cherry juice or a tablespoon of sugar syrup. Set aside.
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8
Once the cakes are cold, slice each cake horizontally to create four thin layers total. (Note: You can also use three layers if preferred).
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9
Whip the cold heavy cream with confectioners' sugar (and stabilizer) until stiff peaks form. Be careful not to over-beat into butter.
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10
To assemble, place one cake layer on a serving plate. Generously brush with the Kirsch syrup. Spread a thin layer of whipped cream, then pipe a ring of cream around the edge to hold the filling. Spread 1/3 of the cherry mixture in the center.
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11
Repeat the layering process until the final cake layer is placed on top. Brush the top layer with the remaining Kirsch syrup.
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12
Frost the entire top and sides of the cake with the remaining whipped cream, reserving a small amount for piping decorative swirls on top.
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13
Use a vegetable peeler or grater to create chocolate shavings from the dark chocolate block. Press the shavings into the sides of the cake and sprinkle them in the center.
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14
Pipe 12 cream rosettes around the top edge and place a fresh cherry (or a reserved Morello cherry) on each rosette.
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15
Chill the cake for at least 4 hours (preferably overnight) before serving. This allows the Kirsch to penetrate the sponge and the flavors to meld beautifully.
💡 Chef's Tips
Always use real Kirschwasser; cherry liqueur or vodka won't provide the same authentic floral depth. Ensure your heavy cream is ice-cold and your bowl is chilled to achieve the stablest whipped cream. Fold the flour into the eggs with a light hand; the air you beat into the eggs is the only leavening agent in a traditional genoise. Don't skip the chilling time—a Black Forest cake actually tastes better on day two once the syrup has soaked in. If you can't find Morello cherries, use high-quality canned tart cherries rather than sweet maraschino cherries.
🍽️ Serving Suggestions
Serve with a small glass of chilled Kirschwasser on the side for a traditional digestif. Pair with a strong, dark roast German coffee or an Earl Grey tea to cut through the richness. For an extra touch of indulgence, serve each slice with a small dollop of extra-tart cherry compote. A garnish of fresh mint leaves adds a beautiful pop of color against the dark chocolate and white cream.