Scharzwaelder Kirschtorte Recipe

Unleash your inner cake whisperer as you dive into crafting this Black Forest masterpiece—it’s a chocolatey, cherry, and Kirsch-spiked dream that’s about to make your dessert game legendary!

I adore preparing a decadent and delicious Schwarzwälder Kirschtorte. It has layers that are rich with cocoa flavor from unsweetened cocoa powder and a touch of Kirsch.

For depth of flavor and color, I always add a layer of dark sweet cherries (fresh or jarred, as long as they’re not maraschino-style) and some slivers of chocolate. The whipped cream, sweetened (but not too much) with confectioners’ sugar, offers a light balance to the robust layers of this impressive cake.

Scharzwaelder Kirschtorte Recipe Ingredients

• Cocoa Powder: Rich in flavor, adds antioxidants and a deep chocolate taste.
• Kirsch: A cherry brandy that infuses a subtle, fruity aroma and flavor.
• Sour Cherries: Tart and juicy, providing natural sweetness and a burst of flavor.
• Heavy Whipping Cream: Contributes a rich, creamy texture and indulgence.
• Dark Chocolate Shavings: Adds a decorative, slightly bitter note to complement sweetness.

Scharzwaelder Kirschtorte Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup Kirsch (cherry brandy)
• 2 cups heavy whipping cream
• 3 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon Kirsch (additional, for whipped cream)
• 2 cups pitted and halved sour cherries (canned or fresh)
• 1/4 cup granulated sugar (for cherry filling)
• 1 tablespoon cornstarch
• 1/4 cup water (for cherry filling)
• Dark chocolate shavings or curls (for garnish)
• Whole cherries (for garnish)

How to Make this Scharzwaelder Kirschtorte Recipe

1. Heat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.

2. In a bowl, combine the following ingredients and whisk them together:

– flour
– cocoa powder
– baking powder
– baking soda
– salt

3. In a big mixing bowl, whisk the eggs and sugar until they are thick and pale. Gradually add in melted butter and 1 teaspoon of vanilla extract, beating until the combination is uniform.

4. Slowly mix together the dry components with the egg mixture until they are just combined. Split the batter evenly and pour it into the two cake pans.

5. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

6. As the cakes cool, ready the cherry filling. In a saucepan, combine 2 cups of sour cherries, 1/4 cup of granulated sugar, cornstarch, and 1/4 cup of water. Cook over medium heat until thickened. Stir in 1/4 cup of Kirsch and set aside. Allow to cool.

7. To make the whipped cream, in a bowl, combine the heavy whipping cream, confectioners’ sugar, vanilla extract, and Kirsch. Beat with an electric mixer at high speed until stiff peaks form.

8. After the layers of cake have cooled, set one layer onto a serving plate. Brush it with an ample amount of Kirsch. Spread half of the filling for the cherries over this layer. Follow that with a layer of cream that has been whipped.

9. Position the second layer of cake atop the first. Brush it with Kirsch and then spread the remainder of the cherry filling over the top. Finally, layer whipped cream over that and really make it generous.

10. Adorn the cake with dark chocolate shavings or curls and whole cherries for garnish. Chill before serving to set the cake.

Scharzwaelder Kirschtorte Recipe Equipment Needed

1. Two 9-inch round cake pans
2. Pastry brush
3. Mixing bowls
4. Whisk
5. Electric mixer
6. Measuring cups
7. Measuring spoons
8. Saucepan
9. Spatula
10. Wire rack
11. Toothpick
12. Serving plate
13. Grater or peeler (for chocolate shavings)

FAQ

• Q: Can I use other types of flour instead of all-purpose flour?A: If you’re looking for the best texture, stick to all-purpose flour. Cake flour will yield a lighter result if that’s what you want. If you have dietary restrictions, gluten-free flour blends can also be used, though results may vary.
• Q: Is there a substitute for Kirsch in the recipe?You can use cherry juice or syrup as a non-alcoholic substitute, though it may change the flavor a bit. An excellent option is maraschino cherry juice.
• Q: Can I make this cake without a mixer?A: Yes, using a whisk and spatula, you can mix by hand. Just be prepared for it to take significantly longer to reach the right consistency.
• Q: How do I store the Scharzwaelder Kirschtorte?A: Keep it in the refrigerator, and make sure it is covered. It will last in there for up to 3 days. If you leave it for too long, the cream and the cherries will make it soggy.
• Q: Can I prepare the cake layers in advance?A: Yes, you can bake the cake layers and store them at room temperature, wrapped in plastic, for up to 2 days. For longer storage, freeze the cake layers.
• Q: What if fresh cherries are unavailable?B: Sour cherries that come in a can or a jar make good substitutes and are usually more user-friendly since they’re already pitted.
• Q: How do I prevent the whipped cream from deflating?A: Make certain the cream is extremely cold prior to whipping and incorporate the sugar gradually to maintain stability.

Scharzwaelder Kirschtorte Recipe Substitutions and Variations

Cake flour can be used to substitute all-purpose flour at a cup for a lighter texture.
Dutch-process cocoa can be used instead of unsweetened cocoa powder for a richer-flavored result.
You can use cherry juice instead of Kirsch if you want a version without alcohol.
Coconut cream can be used to replace heavy whipping cream in equal amounts and is suitable for a dairy-free option.
Superfine sugar can replace granulated sugar in the same amount for a finer crumb.

Pro Tips

1. Enhance Chocolate Flavor For a deeper chocolate flavor, consider adding a teaspoon of espresso powder to the dry ingredients. It won’t make the cake taste like coffee, but it will enhance the richness of the chocolate.

2. Achieve Perfectly Whipped Cream Chill the bowl and beaters in the freezer for about 15 minutes before whipping the cream. Cold equipment helps the cream whip faster and hold its shape better.

3. Stabilize the Whipped Cream To prevent the whipped cream from deflating too quickly, you can add a tablespoon of cornstarch or a packet of unflavored gelatin softened in a little water to the cream while whipping.

4. Optimize Cherry Filling If using canned sour cherries, make sure to drain them well and reserve the juice. You can use the juice instead of water for a more intensely flavored filling.

5. Layering Technique For an even layer of filling and cream, use a piping bag or a plastic zip-top bag with a corner cut off. This allows for more precise and even distribution across the cake layers.