German Black Forest Cake
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 12 large eggs
- 2 cups granulated white sugar
- 1 teaspoon vanilla extract
- 1/3 cup kirsch (for drizzling)
- 6 cups canned or bottled pitted sour cherries, drained
- 2 to 3 tablespoons granulated white sugar (or to taste)
- ¼ cup cornstarch
- reserved cherry syrup
- ¼ to 1/3 cup rum, brandy or kirsch
- 4-½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup confectioners’ sugar
- semisweet chocolate shavings (for decoration)
- glace or fresh cherries (for decoration)
- Preheat oven to 300°F. Generously butter three 12-inch springform pans and dust with additional cocoa powder. Set aside.
- Combine together flour and cocoa. Sift together at least three times until color is as uniform as possible. Set aside.
- Whisk together eggs and sugar over medium speed for at least 10 minutes or until really fluffy and aerated. Whisk in vanilla.
- Divide flour mixture into three equal portions. Sift one portion over egg mixture and fold until fully incorporated. Repeat with remaining flour mixture, one portion at a time.
- Pour batter equally among prepared pans and bake for 10 to 15 minutes or until tops of cakes spring back when lightly touched and tester inserted comes out clean.
- Allow cakes to cool in pans for 10 to 15 minutes. Run a thin knife around sides of cake and remove pan sides. Turn out onto wire racks to cool completely.
- Place drained cherries in a bowl and lightly sprinkle with sugar. Set aside.
- Dissolve cornstarch in about ½ cup reserved cherry syrup. Pour the remainder in a pan and cook over medium-low heat until boiling. Adjust heat to low and stir in dissolved cornstarch. Remove from heat. Stir in rum, brandy or kirsch. Add sugar-sprinkled cherries and stir until completely coated. Allow to cool completely.
- Whip together cream and vanilla over medium speed until mixture reaches soft peak stage. Gradually add sugar, 1 tablespoon at a time, until well-blended. Adjust speed to medium-high and continue whipping until stiff.
- Reserve about 2/3 to 1 cup whipped cream for decoration.
- Place 1 cake layer on a serving plate. Drizzle with 2 tablespoons kirsch. Spread 1/3 of cherry filling mixture over cake. Top with 2/3 to ¾ cup whipped cream. Repeat with the next 2 layer cakes. Frost sides of cake with more whipped cream.
- Spoon reserved whipped cream into a piping bag fitted with an open star tip. Pipe a ring of rosettes along the rim of frosted cake. Place a cherry on each cream rosette. Pile chocolate shavings inside the ring of rosettes and press additional shavings onto the sides of cake. Chill for at least 4 hour, or overnight, before serving. Cut cake into wedges to serve.
- If desired, double quantity of the cherry filling and cream topping. Split each cake layer horizontally into two and make two 3-layer cakes.
- For an alcohol-free version, use cherry syrup in place of rum, brandy or kirsch. You may also use cherry flavoring or extract.
Bestselling Products on Amazon
Prices are accurate as of September 30, 2016 6:40 pm. Product prices and available are subject to change. Any price and availablility information displayed on Amazon.com at the time of purchase will apply to the purchase of any products.
Certain content that appears on this site comes from Amazon Services LLC. This content is provided 'AS IS' and is subject to change or removal at any time.
Tagged with: baking • Baking and Confections • Black Forest • black forest cake recipes • black forest cakes • Cake • cake recipes • Cakes • Chocolate • chocolate desserts • chocolate recipes • Dessert • dessert recipes • Desserts • German Black Forest Cake • german black forest cake recipe • german chocolate • german chocolate cakes • german chocolate desserts • Recipes
Like this post? Subscribe to my RSS feed and get loads more!