Schwarzwälder Kirschtorte Recipe
Black Forest Cake, Morello cherries, chantilly cream, black forest ice cream
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Ingredients
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Cake Layers
Cherries and Syrup
Chantilly Cream
Assembly
Method
Cake Layers
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- 3
Combine Wet Ingredients
In a separate bowl, beat together the sugar and eggs until light and fluffy. Add buttermilk, vegetable oil, and vanilla extract, mixing until smooth.
- 4
Combine and Bake
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in boiling water until the batter is smooth. Divide the batter evenly between the prepared pans.
- 5
Bake the Cakes
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Cherries and Syrup
- 6
Prepare the Cherries
Open the jar of Morello cherries and drain the juice into a bowl, reserving the cherries for later use. Mix the cherry juice with the Kirsch brandy in a separate bowl.
Chantilly Cream
- 7
Whip the Cream
In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on high speed until stiff peaks form.
Assembly
- 8
Layer the Cake
Once the cakes are cool, place one layer on a serving plate. Brush half of the cherry juice mixture over the cake layer.
- 9
Add Cherries and Cream
Spread a portion of the whipped cream over the soaked cake layer, then add half of the Morello cherries. Place the second layer of cake on top.
- 10
Top the Cake
Repeat the process with the remaining cherry juice, whipped cream, and cherries on the second layer. Top with dark chocolate shavings and serve with a scoop of black forest ice cream.