Traditional German Black Forest Cake Recipe

German Black Forest Cake, traditional and AUthentic.

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Traditional German Black Forest Cake Recipe

This classic German Black Forest Cake features a light chocolate sponge layered with a glossy cherry filling and fluffy vanilla whipped cream, topped with chocolate shavings. Made the traditional German way, it's an impressive yet achievable showstopper that's perfect for celebrations — and even better made the day before!

Course Cake, Dessert

Cuisine German

Prep Time 45

Cook Time 25

Total Time 1 10

Servings slices

Calories 320kcal

Author by Marita Sinden

Equipment

Ingredients

For the Sponge Base

4 eggs separated
3.5 tablespoon hot water
125 g all-pupose flour UK plain flour, Germany type 405
30 g cornstarch
30 g unsweetened cocoa powder
1 teaspoon baking powder

For the Cherry Filling

1 jar cherries drained (juice reserved) - see notes if using frozen or fresh cherries
500 ml cherry juice the jar, topped up with water to make 2 cups / 500ml
4 tablespoon corn starch
4 tablespoon granulated sugar
1 teaspoon vanilla extract

For the Whipped Cream

500 ml whipping cream or heavy cream, at least 30% fat content - best whipped when chilled - see note if you want to use gelatine (or vegetarian alternative) to further stabilise the cream
40 gr powdered sugar
1 teaspoon vanilla extract

To assemble

50 ml Kirschwasser German cherry schnapps - see notes for alternatives
30 gr chocolate shavings see notes how to make your own chocolate shavings.

Metric - US Customary

Instructions

Make the Base (up to two days in advance)

In a large bowl, beat the egg yolks with the hot water and sugar until the mixture is very pale, thick, and creamy — you should no longer see any sugar crystals. This takes a good 4–5 minutes with an electric mixer.
4 eggs, 3.5 tablespoon hot water, 125 g all-pupose flour
In a separate bowl, whisk together the flour, cornstarch, baking powder, and cocoa powder. Sift this mixture over the egg yolk cream — don't stir yet!
30 g cornstarch, 30 g unsweetened cocoa powder, 1 teaspoon baking powder
In a clean, grease-free bowl, beat the egg whites to stiff peaks. They should hold their shape when you lift the beaters.
Add the egg whites on top of the dry ingredients and egg yolk mixture, then gently fold everything together using a large spatula. Work carefully and don't overmix — you want to keep as much air in there as possible. Move quickly to the next step!
Pour the batter immediately into a 20cm (8-inch) springform pan — grease and flour the bottom only, NOT the sides. Bake at 340°F (170°C) for 30–35 minutes, or until a toothpick inserted in the centre comes out clean. Let the sponge cool in the pan for 10 minutes, then release the springform and transfer to a wire rack. Cool completely before slicing into layers. Tip: Is easier to slice the next day!

Make the Cherry Filling

Measure out the cherry juice, topping up with water if needed to reach 2 cups (500ml). Remove 6 tablespoons of the liquid and mix with the cornstarch, sugar, and vanilla extract until you have a smooth, lump-free paste.
1 jar cherries, 4 tablespoon corn starch , 4 tablespoon granulated sugar , 1 teaspoon vanilla extract , 500 ml cherry juice
Pour the remaining cherry juice into a small saucepan and bring to a boil over medium heat. Once boiling, remove from the heat and whisk in the cornstarch paste, stirring continuously. Return to the heat and boil for 1–2 minutes, whisking the whole time, until the mixture thickens to a gel-like consistency.
Add the drained cherries to the thickened sauce and stir gently to coat. Warm through for a minute or two, then remove from the heat and set aside to cool completely. The filling will thicken further as it cools.

Prepare the Whipped Cream

Whip the chilled heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip — stop as soon as it holds its shape.
500 ml whipping cream, 40 gr powdered sugar , 1 teaspoon vanilla extract

Assemble

Slice the cooled sponge horizontally into 3 even layers using a cake leveler or the cross-string method (loop a long piece of string around the sponge, cross the ends over each other, and pull tight). Brush each layer generously with Kirschwasser and let it soak in for a few minutes before assembling.
50 ml Kirschwasser
Place the bottom sponge layer on a cake plate or stand. Using a piping bag, pipe a ring of whipped cream around the edge to act as a border. Spread half of the cherry filling inside the cream border, then cover with about a quarter of the remaining whipped cream.
Place the second sponge layer on top and repeat: pipe a cream border, fill with the remaining cherry filling, and spread another quarter of the cream over the top.
Place the third sponge layer on top. Spread the remaining whipped cream over the top and sides of the cake. Use a piping bag to pipe decorative cream rosettes on top, then place a cherry on each rosette. Finish with a generous scatter of chocolate shavings over the top and sides.
30 gr chocolate shavings
Refrigerate the assembled cake for at least 1–2 hours before slicing and serving. This helps everything set and gives you cleaner, more beautiful slices.

Notes

Can I use fresh or frozen cherries? Yes! Fresh or frozen cherries work just as well as jarred. If using frozen, thaw them first and use the liquid they release plus water to make up your 2 cups / 500ml of liquid for the filling. If using fresh cherries, use plain water instead.

Kirschwasser — and what to use instead: Traditional Black Forest Cake is made with Kirschwasser, a German cherry schnapps. Use about 50ml and brush it generously onto each sponge layer before assembling — it adds incredible depth of flavour and keeps the sponge moist. No Kirschwasser? No problem. The simplest swap is tart cherry juice or orange juice to soak the sponge layers, with a splash added to the cherry filling. You can also mix the cherry juice with a little rum for a boozy flavour. Or just leave it out entirely — it works too.

How to stabilise your whipped cream: In Germany, bakers traditionally use Sahnesteif (a cream stabiliser) to keep whipped cream firm. Powdered sugar works perfectly well here as a light stabiliser. For extra stability on a warm day or if making ahead, add dissolved gelatine as you whip: soften 6 gelatine sheets (or 1 packet / 7g powdered gelatine) in cold water, dissolve gently over low heat, let it cool slightly, then pour it in a thin stream into the cream as you whip.

How to make your own chocolate shavings:Chocolate shavings are one of the easiest ways to make a cake or dessert look instantly impressive. To make chunkier shavings, simply run a regular vegetable peeler along the edge of a chocolate bar. For finer, more delicate curls, a mandoline or box grater works best. Either way, the key is to make sure your chocolate is well chilled beforehand — cold chocolate shaves much more cleanly and is less likely to melt and smear as you work.

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