Traditional German Black Forest Cake Recipe

I love making German Black Forest Cake, a delightful blend of airy cocoa cake layers paired with tangy tart cherries and a hint of cherry brandy. Creamy, indulgent whipped cream and fine dark chocolate shavings complete this irresistible dessert, resulting in a striking treat ideal for any special celebration.

I recently revisited one of my all-time favorite recipes, a Traditional German Black Forest Cake that always blows me away. I’ve been a fan of this dessert for years and when I started experimenting with it, I knew I had found something truly special.

My take on the classic cake involves using 6 large eggs separated and a careful mix of 150g granulated sugar, 120g all-purpose flour, 30g unsweetened cocoa powder and a pinch of salt to create a light and airy base. For the cherry filling, I use a jar of tart cherries and mix a few tablespoons of the reserved juice with a dash of Kirschwasser for that extra kick.

I then layer the cake with homemade whipped cream made from 500ml heavy cream, 3-4 tbsp powdered sugar and 1 tsp vanilla extract and top it off with some shaved dark chocolate. This recipe is a fun twist on a classic favorite and perfect for celebrations like birthdays or even a wedding anniversary.

Why I Like this Recipe

I really like this recipe because first, the cake comes out super light and fluffy thanks to the egg separation method. That little trick makes the texture just right and gives it a melt-in-your-mouth feel.

Second, the cherry filling with tart cherries and a splash of Kirschwasser brings a balance of sweet and tangy flavours that makes every bite exciting. It really adds a punch that you dont see in most cakes.

Third, the whole thing reminds me of good times with my family at celebrations; it just warms my heart when I make it for birthdays or even a simple get together.

Finally, topping it off with whipped cream and shaved dark chocolate makes it look really impressive even though its pretty simple to make. Its little details like these that make the recipe so special to me.

Ingredients

• Eggs: They supply protein and give the cake its airy structure while adding nutrients.
• Sugar: Mostly carbohydrates, it sweetens the batter and helps balance the tart cherry taste.
• All-purpose Flour: Provides the base and necessary carbs, keeping the cake light and tender.
• Unsweetened Cocoa Powder: Offers a rich chocolate flavor and antioxidants, though a little bitter sometimes.
• Tart Cherries: They give a tangy boost and fiber, making the filling fruity and refreshing.
• Kirschwasser: Imparts a subtle boozy kick and enhances the overall aroma of the cake.

Ingredient Quantities

• Cake: 6 large eggs, separated
• Cake: 150g granulated sugar
• Cake: 120g all-purpose flour
• Cake: 30g unsweetened cocoa powder
• Cake: a pinch of salt
• Cherry filling: 1 jar (around 680g) tart cherries, drained (reserve some juice)
• Cherry filling: mix 2-3 tbsp of the reserved cherry syrup with 1/4 cup Kirschwasser (cherry brandy)
• Whipped cream: 500ml heavy cream
• Whipped cream: 3-4 tbsp powdered sugar
• Whipped cream: 1 tsp vanilla extract
• Garnish: about 50g dark chocolate, shaved

How to Make this

1. Preheat your oven to 350°F, then grease and flour your cake pans. Separate the eggs into yolks and whites while you get everything ready.

2. In a large bowl, beat the egg yolks with 150g granulated sugar until the mixture looks thick and pale.

3. In another bowl, sift together 120g all-purpose flour, 30g unsweetened cocoa powder, and a pinch of salt.

4. Gently fold the dry ingredients into your yolk mixture, making sure not to over mix.

5. In a separate clean bowl, whip the egg whites until stiff peaks form, then carefully fold them into the batter.

6. Pour the batter into the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow the cakes to cool completely, then level them with a serrated knife if needed.

8. For the cherry filling, mix the drained tart cherries from the jar with 2-3 tbsp of the reserved juice and 1/4 cup Kirschwasser.

9. In a chilled bowl, whip 500ml heavy cream with 3-4 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.

10. Spread a layer of whipped cream over one cake layer, top with the cherry filling, then place another fiber layer on top; frost the entire cake with the remaining whipped cream and garnish with about 50g shaved dark chocolate. Enjoy your cake!

Equipment Needed

1. Oven – preheat to 350°F for baking the cake
2. Cake pans – greased and floured before use
3. Mixing bowls – several sizes, including one large for the yolk mixture, one for the dry ingredients and one for whipping egg whites and cream
4. Electric mixer or hand whisk – for beating egg yolks and whipping egg whites and heavy cream
5. Sifter or fine mesh strainer – to sift the flour, cocoa powder and salt
6. Spatula – for gently folding ingredients together and spreading the whipped cream
7. Serrated knife – to level the cake layers if needed
8. Toothpick – to test if the cake is done in the center
9. Cooling rack – to let the cakes cool completely once they are out of the oven
10. Measuring cups, spoons and digital scale – for precisely measuring the ingredients

FAQ

Traditional German Black Forest Cake Recipe Substitutions and Variations

• Granulated sugar: you could try swapping it with coconut sugar if you want a bit different flavor without totally messing up the texture
• Kirschwasser: if you don’t have cherry brandy, a good alternative is either cherry liqueur or even a splash of rum for that extra kick
• Unsweetened cocoa powder: if it’s not available, Dutch process cocoa powder works almost the same
• Heavy cream: for a dairy-free twist, full-fat coconut milk can be whipped to replace heavy cream though it’ll add its own coconut taste
• Tart cherries: if you can’t find them, using fresh or frozen cherries is a decent substitute, but remember to drain them well

Pro Tips

1. Make sure all your ingredients are at room temperature (especially the eggs and cream) cause it really helps everything mix together more smoothly.
2. When folding in your ingredients, be super gentle. Overmixing can make your cake tough and you definitely dont want that.
3. Chill your bowl and beaters before whipping the cream so you get those soft, light peaks that makes your frosting look awesome.
4. Sift your dry ingredients really well to avoid clumps. Trust me, it makes a HUGE difference in the texture of your cake.
5. Taste your cherry filling before layering the cake so you can adjust the cherry syrup or Kirschwasser if needed. Sometimes a bit more juice or spirit can boost the flavor.