Saucepan@saucepan · Shared this recipeFollowGerman · dessertAuthentic German Black Forest Cake | Schwarzwälder KirschtorteA classic German layer cake with chocolate sponge, sour cherry filling, whipped cream, and chocolate shavings.total2 hrprep35 mincook25 minservings16Original recipe on ourgabledhome.comKeep this recipeAdd a copy of Authentic German Black Forest Cake | Schwarzwälder Kirschtorte to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients16 servingsBack to 16 servings6 large eggs200 g sugar200 g AP flour50 g cornstarch50 g cocoa2 tsp baking powder0.5 tbsp melted butter or oil1 jar sour cherries in light syrup2 tbsp cornstarch750 ml heavy cream0.5 tsp cream of tartar1 tbsp powdered sugar6 tbsp cherry brandy100 g dark chocolate shavingsStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 360˚F (180˚C). Line a 10-12" springform pan or cake pan with parchment paper. Lightly grease the sides with melted butter or neutral oil.2Step 2: To a large bowl, add eggs, sugar, and 6 TBSP water. Beat on high for about 5 mins until fluffy and doubled in size.3Step 3: In a separate bowl, combine the dry ingredients.4Step 4: Either with a flour sifter or a sieve add the dry ingredients to the egg mixture in 2 batches, gently folding it in.5Step 5: Transfer the batter to the prepared cake pan. Drop the cake on the counter twice to allow air bubbles to come out. Bake in the preheated oven for 25 mins or until set. Remove the cake from the pan and let it cool completely on a wire rack.6Step 6: Drain the cherries and catch the juice. Pick out 16 pretty cherries and set them aside to decorate the cake later.7Step 7: In a small saucepan over medium heat bring most (not all!) of the cherry juice to a boil. In a separate bowl mix the remaining cherry juice with the cornstarch.8Step 8: While constantly whisking, add the cornstarch slurry to the cherry juice and cook until thickened. Remove from heat, add the cherries, and cover tightly with plastic wrap to keep skin from forming. Let cool completely.9Step 9: In a large bowl whip the heavy cream on high until it just begins to thicken. Add the sugar and cream of tartar and whip until stiff peaks form.10Step 10: With a long knife or dental floss, carefuly cut the chocolate cake into 3 even layers.11Step 11: With a pastry brush, brush 3 TBSP of cherry brandy on the bottom layer of the cake. Spread all of the cherry filling evenly on this layer. Spread about 3 TBSP of whipped cream on top of the cherry filling.12Step 12: Put the second layer on top and spread ½ of the whipped cream on this layer.13Step 13: Add the top layer. Evenly spread the remaining whipped cream on top and along the sides of the cake. Add the chocolate shavings to the sides of the cake. Use the 16 reserved cherries for decoration on top. Optional: add some more chocolate shaving or curls on top of the cake.14Step 14: For the best flavor, cover the cake and refrigerate it overnight.getsaucepan.com/r/5be91373-2de6-4138-92f6-4aa93ea5cc3c · Original: https://ourgabledhome.com/german-black-forest-cake/
