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.
Filling
3 cups of whipped heavy cream
2 large cans of sweet cherries in heavy syrup
Kirschwasser (cherry brandy)
Cherry preserves – thinned with Kirschwasser
Vanilla
Maraschino Cherries for decoration – and chocolate curls – optional
When in season use fresh cherries.
Marinate cherries in Kirschwasser for about 15-30 min.
Assemble
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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Maria, thank you for sharing the recipe. I always love black forest cake and this time I will convince myself to bake it with your recipe.
Hi Pranee……so nice of you to drop me a line….did you make the Black Forest Cherry Cake already?????????? Hope you did – it is delicious….big Hug!
Maria! I have a neighbor across the street whos husband adores black forest cake, and, asks for one each and every year for his birthday! She’s always looking for the perfect recipe… I am sending Carol to your website!
Melanie….thank you for your very nice comment….and thank you for sending your friend – Carol – to my website….You are very kind…big hug to you!
Maria, this looks absolutely amazing…I’m so sorry that I missed enjoying a HUGE slice of this! My love to you always xoxo
My dear Caterina….yes, I would have loved your opinion after tasting this cake….you being a pastry chef “par excellence” !!!!! Love and hugs!
Maria,
I have never seen a Blackforest Cake looking as good as yours!
Merisi….sooooooooooooooooooooooooo nice to see you here….I am happy that you stopped by…..I wish you could have tasted this Schwartzwalder Kirsch Torte….I think you would have liked it….It was soaked with Kirschwasser…after every bite one felt happier…..
Maria Dear – GOD BLESS YOU! I grew up on black forest at every birthday and have been searching far and wide for a recipe I can trust. Thank you for sharing! I am making this as soon as we near another birthday – SOON. I do have to ask, can I use a chocolate cream (can you tell me how to do this?) or is it more authentic to use the cream you have suggested here?
chow! DEVAKI @ weavethousandflavors
Devaki….it is traditional to use whipped cream…..but – why not be inventive…?
I would use the chocolate cream between the layers and then ice it with whipped cream….this way you would bring out the chocolate more….
Happy baking!!!!!!!!!!!!
Hi Maria,
it’s fantastic. Your Black Forest Cherry Cake are adorable!
Would you be interested to share your pancake photos in our food photography site http://www.foodporn.net
It is a food photography site where all foodies around the world submit all food pictures that make readers hungry 🙂
Claire Criscuolo……via FB
Dear Maria – I so enjoy your lovely pics, recipes, and all that you do to keep good baking alive and well. Thank you.
from Ilene……via email!
Always such mouth-watering photos and recipes!
Ilene Spector
from Sharon….via FB
I really do enjoy your stories and photos that you post. You have such talent ………… I am so glad you take time to spread the joy! You bring smiles to many people with your posts! Thanks for making me smile!.
From Gail……via email…..
Maria,
Just wanted you to know I made the Schwarzwalder Kirsche Torte you distributed a few weeks ago and it was a big hit. I followed the recipe exactly, except the first cake I made was not high enough to cut into thirds. So, I made a second one and used three halves. Took it to a dinner party where everybody loved it. The last half I made for us with my left over cherries and RediWhip—also delicious! Good recipe! Thanks!
Hi Gail…..I am so happy that you made the Schwarzwalder Kirsch Torte….it is a most delicious cake…and I am very happy that you find the recipe easy to follow….yes, about the 3rd layer….I usually have to bake a second cake as well…..I need to add this to the recipe…not everyone is as quick in thinking and experienced in baking to turn around and quickly bake another cake…I am so pleased that you did ….
Thank you for your comment….I so appreciate you letting me know how successful your were in baking this cake…
Love and hugs…