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Black Forest Cake (Schwarzwälder Kirschtorte)

A delicious slice of Black Forest Cake

Ingredients

  • 6 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 3 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 can (21 oz) cherry pie filling
  • 1/4 cup Kirsch (cherry brandy)
  • Chocolate shavings for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, beat eggs and sugar until light and fluffy. Sift in flour, cocoa powder, and baking powder; fold gently.
  3. Divide batter between pans. Bake for 30 minutes or until a toothpick inserted comes out clean. Cool completely.
  4. Whip heavy cream with powdered sugar until stiff peaks form.
  5. Split each cake layer in half horizontally. Brush each layer with Kirsch.
  6. Assemble the cake: place one layer on a plate, spread with whipped cream, and top with cherries. Repeat with remaining layers.
  7. Frost the top and sides of the cake with the remaining whipped cream. Garnish with chocolate shavings and whole cherries.
  8. Refrigerate for at least 4 hours before serving.