Stir in the corn starch slurry and bring it to a boil to thicken.
#TRADITIONAL BLACK FOREST CAKE RECIPE HOW TO#
Scroll through the process photos to see how to make a Classic Black Forest Cake: Cook the cherries with the sugar until boiling. In a pinch, you could use cherry pie filling between the layers of this cake. If you don’t have access to fresh sour cherries the best substitute would be frozen or jarred sour cherries packed in their own juice. I preserve and freeze the cherries and use them all year to make pies, cobblers and cakes. The bright flavor of sour cherries is the perfect counterpart to the dark chocolate and rich cream in the cake. Yes, the cake would still be tasty, but for me there is a reason the classic cake includes sour cherries. I’ve seen plenty of Black Forest Cake recipes that use dark cherries. You can check out my post, Simple Syrup Complex Taste, to learn how alcohol brings out flavors in foods. (If you can’t or don’t do liquor replace the Kirschwasser with cherry juice.) European cakes often use liquor as a flavor enhancer.
The classic cake includes four essential components chocolate cake, real whipped cream, cherries and cherry liquor.Ī dousing of Kirschwasser is essential to the classic flavor. I’d like to take a step back and introduce you to the original, a true Black Forest Cake. You’ve probably noticed that just about any dessert that features cherry and chocolate is called “black forest _”. Sprinkle liberally with dark chocolate shavings.Classic Black Forest Cake is a European layer cake made with chocolate sponge cake layers, sour cherry filling, whipped cream and plenty of Kirschwasser.īlack Forest Cake is one of the most famous traditional cakes from Europe and has always been a favorite of mine. 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. 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. This cake is usually made of layers of chocolate sponge, with whipped cream, maraschino cherries and chocolate shavings. 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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