The foret Noire

The Black Forest cake is an iconic dessert originating from Germany, known locally as Schwarzwälder Kirschtorte. This indulgent creation combines layers of chocolate sponge cake, light whipped cream, and sour cherries, all delicately infused with Kirsch, a cherry brandy typical of the Black Forest region. Its invention dates back to the 1910s–1930s, although its exact origins remain debated.

The contrast of dark chocolate, bright red cherries, and white cream is said to echo the traditional colors of local folk costumes, especially the famous red pompom hats. Over time, the Black Forest cake has become a staple of European patisserie, celebrated for its perfect balance of sweetness, tanginess, and chocolate richness.

Today, many pastry chefs reinterpret it in verrines, entremets, or frozen versions, while preserving its authentic spirit. A generous, timeless cake—symbol of warmth, tradition, and craftsmanship.

🍒 Black Forest Cake Recipe – The Must-Try Chocolate and Cherry Delight

⭐ A refined yet easy Black Forest cake to make at home or in a pastry kitchen

The Black Forest cake (Schwarzwälder Kirschtorte) is a classic dessert made with chocolate sponge, vanilla whipped cream, and cherries soaked in Kirsch. Here’s a professional homemade version, perfect to impress guests or elevate your pastry showcase.

🧁 Ingredients (for a 20 cm cake – serves 8 to 10)

For the chocolate sponge:

  • 6 eggs
  • 150 g sugar
  • 50 g all-purpose flour
  • 50 g cornstarch (Maïzena)
  • 50 g unsweetened cocoa powder
  • 1 pinch of salt

For the whipped cream:

  • 500 ml heavy cream (minimum 30% fat)
  • 50 g icing sugar
  • 1 vanilla bean or 1 tsp natural vanilla extract

For the filling:

  • 350 g cherries (fresh, sour, or Amarena)
  • 100 ml Kirsch (optional but traditional)
  • 2 tbsp sugar
  • 100 g dark chocolate shavings

👩‍🍳 Step-by-step Instructions

1. Make the chocolate sponge:
Preheat oven to 180°C (fan setting).
Whisk the eggs with sugar until pale and tripled in volume.
Gently fold in sifted flour, cornstarch, cocoa, and salt.
Pour into a greased 20 cm pan and bake for 25–30 minutes.
Let cool completely, then slice into 3 even layers.

2. Prepare the cherry filling:
Pit the cherries if needed.
Simmer in a pan with sugar and Kirsch for 5 minutes. Set aside with syrup.

3. Whip the cream:
Beat cold heavy cream with icing sugar and vanilla until firm peaks form.

4. Assemble the cake:
Place the first sponge layer on a serving plate.
Brush with cherry syrup, spread a layer of whipped cream, then scatter cherries.
Repeat with the next two layers.
Cover the entire cake with the remaining whipped cream.
Decorate with chocolate shavings and whole cherries.

🧊 Tips & Storage

  • Best enjoyed within 24 hours, stored in the fridge.
  • For an alcohol-free version, replace Kirsch with cherry syrup.
  • You can bake the sponge the day before to save time.

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