Schwarzwalder Kirsch Torte
Black Forest Cherry Cake
The first time I ate a piece of this cake I actually was in the Black Forest, Germany. We stayed in a very typical Black Forest Hotel where the balconies and windows overflowed with flowers. The girls who worked in the hotel all wore “Dirndln,” a dress that is typical of that area.
After having enjoyed our first meal I could not resist a slice of a Schwarzwalder Kirsch Torte, and with the very first bite I felt I was in heaven. I had never eaten anything so light, so flavorful, so chocolaty, so creamy, so wonderful in my entire life. I knew that when I got back to America that I had to recreate this heavenly cake.
It took a while to find a recipe, not only one but several, and I tried to recreate what I ate in the Black Forest. Every time I baked this particular cake I felt it missed something that I still had not discovered in any of the recipes that I tried. All the cakes were delicious, but not what I remembered when I ate it for the first time.
After a very long time I made it recently for a gathering of culinary friends…and when the cake was cut at the event I took the very first slice. With a fork I took the first bite and slowly let the flavors fill my mouth while my feet felt like dancing and I burst into a smile that I could not hold back, the cake was what I remembered from long ago.
Here is my recipe for a Black Forest Cherry Cake
Schwarzwalder Kirsch Torte
1 Box Duncan Hines Butter Recipe Chocolate Cake Mix (use UNSALTED butter)
½ cup finely ground almonds
1 tsp Almond Flavoring
Spring Form – 9-10 inches – greased and dusted with flour
Follow directions on box for cake
When directions are completed and batter is well mixed add the finely ground Almonds
Mix well, but gently.
Pour into prepared Spring Form and bake at 350 F for about 40 min. or
until cake tester comes out clean.
3 cups of whipped heavy cream
2 large cans of sweet cherries in heavy syrup
Kirschwasser (cherry brandy)
Cherry preserves – thinned with Kirschwasser
Maraschino Cherries for decoration – and chocolate curls – optional
When in season use fresh cherries.
Marinate cherries in Kirschwasser for about 15-30 min.
Cut cake into 3 layers and place bottom layer onto a cake platter
Cover this bottom layer with the cherry preserves and Kirschwasser
Place marinated cherries on top of the preserves
With a spatula distribute a thin layer whipped cream over the cherries
Place the second (middle) layer on top of the whipped cream
Sprinkle the layer with Kirschwasser
Again cover this layer with a layer of whipped cream
Sprinkle the last layer with Kirschwasser on the cut side and transfer on to the cake
Cover the cake with whipped cream and decorate with chocolate curls and
Fresh Cherries or Maraschino cherries
Cake can be made/filled one day ahead and refrigerated.
It is best to bake the cake 1 or 2 days ahead and filled/assembled one day before the party.
It needs to be refrigerated 2 to 4 hours before serving.
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