Finish the tops of the cake with the remaining whipped cream for a fresh whipped cream frosting and cherries on top. Take off the heat and add the shot of kirschwasser or cherry brandy.īuild the cake with the chocolate cake layers, alternating with the fresh cream, beaten until firm and standing in peaks, drizzled with the compote. Heat the dark cherries and cherry juice in a small pot with a little powdered sugar and, if desired, a squeeze of lemon juice. For the Cherry Compoteįor this you may use a cherry pie filling, but better to use fresh cherries. Tip the mixture into three greased, loose-bottomed cake tins and bake in the oven until the sponge has risen and is firm, yet springy. Tip in the flour and cocoa mix and turn gently over until combined. Then, using a mixer with the whisk attachment, combine the caster sugar, the softened butter and the eggs until thick and foamy.
#German black forest cake how to#
What are the Ingredients for a German Black Forest Cake?ġ shot glass of kirshwasser or cherry syrup How to Make a German Black Forest Cakeįirst, sift the dry ingredients, the flour and the cocoa powder together in a bowl. It is mainly made with the German clear spirit kirschwasser, a traditional fruit brandy made from dark cherries, which gives the cake its cherry flavour and boozy content. Beat heavy cream until stiff peaks form beat. Allow to cool 10 minutes, then invert onto wire racks to cool completely.
Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Divide batter evenly between prepared cake pans. This cake is usually made of layers of chocolate sponge, with whipped cream, maraschino cherries and chocolate shavings. In a medium bowl, combine cake mix, eggs, water, oil, and reserved cherry sauce mix well. The black forest cake or gateau, a classic German cake synonymous with the 1980s, is derived from the traditional German dessert of schwartzwalder kirschtorte.
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