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Black Forest Cake as it was meant to be!
A luscious cherry-chocolate cake, originally called Schwarzwälder
Kirsch Torte, is a chocolate layer cake made with Kirschwasser
(or Kirsch), whipped cream, sour cherries and chocolate curls.
Black Forest Cake
1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup vegetable shortening
2 large eggs
1 teaspoon vanilla extract
1/2 cup Schwarzwaelder Kirschwasser (cherry liqueur)
1 cup powdered sugar
1 pinch salt
1 (16-ounce) can unsweetened tart cherries, drained
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser (cherry liqueur)
1 square semisweet chocolate
- Preheat oven to 350°F (175°C).
Line the bottoms of two 8-inch round pans with parchment paper
circles, or grease and flour pans.
- Sift together flour, cocoa, baking soda
and 1 teaspoon salt. Set aside.
- Cream shortening and sugar until light
and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture,
alternating with milk, beat until combined. Pour cake batter
into prepared baking pans.
- Bake for 35 to 40 minutes, or until a
wooden pick inserted into the cake comes out clean. Cool completely.
- Cut each layer in half, horizontally,
to make 4 layers.
- Sprinkle layers with 1/2 cup Kirschwasser.
- In a separate bowl, whip the cream to
stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser.
Add powdered sugar, and a pinch of salt and beat until desired
- Spread first layer of cake with 1/3 of
the filling. Top with 1/3 of the cherries. Repeat procedure with
the remaining layer(s).
- Frost top and sides of cake.
- Using a vegetable peeler, create chocolate
curls with the square of semisweet chocolate and sprinkle on
top of the cake. Any leftover chocolate crumbs cake be used to
sprinkle on the sides of the cake.
Makes 12 servings.
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