1/20 Photos of Authentic Black Forest Cake (Schwarzwald Kirsch Kuchen)
72 hrs 20 mins
As a German woman, it breaks my heart to see all of these 'black forest cakes' in North America made with sickeningly sweet icing and gross cherry pie filling.This cake isn't meant to be very sweet but is rather a dessert for adults with deep rich flavours and enough alcohol to make your head spin! If you cannot get fresh cherries you can use canned Bing cherries but please do not use cherry pie filling because it will take away from the authentic taste of the cake. If can't find Kirsch do not use another type of alcohol because it will not turn out the same - instead use cherry juice. Because of the high alcohol content only serve this to adults.
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Units: US | Metric
- 1 2/3 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups buttermilk
- 1/2 cup kirsch
- 1/2 cup unsalted butter
- 3 cups icing sugar
- 1 pinch salt
- 1/4 cup espresso
- 1 1/2 lbs fresh black cherries
- 1Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
- 2Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
- 3Sift the dry cake ingredients together.
- 4Cream the shortening and sugar. Add the eggs and vanilla and mix well.
- 5Add the dry ingredients alternately with the buttermilk and mix well.
- 6Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
- 7Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
- 8In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
- 9Cut the cherries into halves.
- 10Place the base layer on top of your cake tray, spread 1/2 of the icing over one top, cover with cherries and top with another layer of cake.
- 11Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
- 12The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
- 13Gently fold in the dry milk and icing sugar.
- 14Add the vanilla and pour in the Kirsch until it's a good consistency.
- 15If you like more icing double this recipe. Spread the icing over all of the cake.
- 16Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!
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Nutritional Facts for Authentic Black Forest Cake (Schwarzwald Kirsch Kuchen)
Serving Size: 1 (377 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1021.4
- Calories from Fat 487
- Total Fat 54.1 g
- Saturated Fat 28.4 g
- Cholesterol 162.2 mg
- Sodium 649.8 mg
- Total Carbohydrate 134.1 g
- Dietary Fiber 6.3 g
- Sugars 102.3 g
- Protein 11.0 g
The following items or measurements are not included: