Description
A classic German Black Forest cake, perfect for Christmas celebrations. This rich chocolate cake features layers of chocolate sponge, whipped cream, cherries, and Kirschwasser.
Ingredients
Scale
- 8 large eggs, separated
- 200g granulated sugar
- 150g all-purpose flour
- 50g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 100ml vegetable oil
- 100ml milk
- 250ml heavy cream
- 50g powdered sugar
- 1 teaspoon vanilla extract
- 400g pitted sour cherries (canned or frozen), drained
- 100ml Kirschwasser (cherry brandy)
- Chocolate shavings for decoration
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour a 24cm (9.5 inch) round cake pan.
- In a large bowl, beat the egg yolks with half of the granulated sugar until pale and creamy.
- Gradually add the vegetable oil and milk, mixing well. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and baking powder.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- In another clean bowl, beat the egg whites until stiff peaks form. Gradually add the remaining granulated sugar and continue beating until glossy.
- Gently fold the egg whites into the chocolate batter in two additions until no white streaks remain.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, slice the cake horizontally into three equal layers.
- In a small bowl, soak the cherries in Kirschwasser for at least 30 minutes.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Place the first cake layer on a serving plate. Spread a generous layer of whipped cream and arrange some of the soaked cherries on top.
- Place the second cake layer on top and repeat the process with whipped cream and cherries.
- Top with the third cake layer. Frost the entire cake with the remaining whipped cream.
- Decorate the top and sides with chocolate shavings and more cherries. Chill the cake for at least 2 hours before serving.
Notes
- Ensure your eggs are at room temperature for best results when whipping egg whites.
- If you don’t have Kirschwasser, you can use cherry juice or a different fruit brandy.
- For a non-alcoholic version, soak the cherries in cherry juice.
- Keep the cake refrigerated until ready to serve.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg
Keywords: Black Forest Cake, German Cake, Chocolate Cake, Christmas Cake, Cherry Cake, Kirschwasser Cake