Black Forest Cherry Cake is a traditional dessert originating from the Black Forest region in Germany. Its original name, Schwarzwälder Kirschtorte, refers to the unique combination of layers of chocolate sponge cake, sour cherries, and whipped cream, all soaked in a cherry liqueur called kirsch. This cake has become popular in many countries, and in Latin America it is commonly known as "Black Forest Cake" or simply "Chocolate Cherry Cake." In different regions, recipes are adapted, but the essence of the dessert remains the same, combining the richness of chocolate with the tartness of cherry and the smoothness of cream, making it an irresistible classic.
In countries like Mexico, Argentina, and Colombia, the name usually remains close to the original, although in some places the term "black forest" is added to allude to its origin. This cake is an important part of special celebrations and is appreciated for its flavor and elegant presentation. Its history is linked to the German tradition of using kirsch, which provides a characteristic and subtle aroma in every bite.
How to Make Black Forest Cherry Cake
Ingredients: Eggs, sugar, vanilla extract, unsweetened baking chocolate, flour, water, kirsch, powdered sugar, butter, egg yolk, kirsch liqueur, sour cherries, cream, and semi-sweet chocolate bars.
Steps:
Cake: Beat eggs, sugar, and vanilla together until the mixture is thick and fluffy, approximately 10 minutes.
Incorporate the chocolate and flour alternately into the egg mixture, ending with the flour.
Pour the batter into 3 well-greased and floured 8-inch cake pans.
Bake in a preheated oven at 350 degrees Fahrenheit.
Bake for 10 to 15 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 5 minutes.
Remove from pans onto wire racks to cool completely.
Syrup: Prepare the syrup by mixing sugar and water and boiling for 5 minutes.
When the syrup is cool, add kirsch.
Poke the cake layers and pour the syrup over all 3 layers.
Filling: To prepare the buttercream filling, beat together sugar and butter until well combined.
Add egg yolk.
Beat until light and fluffy, approximately 3 to 5 minutes.
Incorporate kirsch.
Cake Assembly: To assemble the cake, place one layer on a cake plate.
Spread with the buttercream filling.
Using 3/4 cup of the cherries, which have been towel-dried, distribute the cherries evenly over the cream.
Place the second cake layer on top.
Repeat the process with the filling and cherries.
Place the third layer on top.
Incorporate 2 teaspoons of powdered sugar into the whipped cream.
Cover the sides and top of the cake with the whipped cream.
Decorate the top of the cake with the remaining 1/2 cup of cherries.
To make chocolate shavings from a chocolate bar, scrape with a vegetable peeler.
Refrigerate the shavings until ready to use.
Press the chocolate shavings onto the sides of the cake and sprinkle some on top.
Refrigerate until ready to serve.
