Black Forest Cake (Schwarzwälder Kirschtorte)

8 steps. Take it one step at a time.

1. 01

   Preheat your oven

   Preheat your oven to 180°C (350°F). Grease and line the bottom of a 26cm springform pan with parchment paper.

2. 02

   Beat the 6 eggs and 200g sugar

   Beat the 6 eggs and 200g sugar until very pale, fluffy, and tripled in volume (about 8-10 minutes).

   10 min
3. 03

   Sift the 150g flour, 50g cocoa powder, and 1 tsp baking powder

   Sift the 150g flour, 50g cocoa powder, and 1 tsp baking powder over the egg mixture. Gently fold in with a spatula, then stir in the 50g melted butter.

4. 04

   Pour the batter into the pan

   Pour the batter into the pan and bake for 30-35 minutes at 180°C (350°F). Once baked, let it cool completely before cutting horizontally into 3 even layers.

   35 min
5. 05

   Mix a little cherry juice

   Mix a little cherry juice with the 40g cornstarch. Bring the remaining 250ml cherry juice and 700g cherries to a boil, stir in the starch mixture, and let it thicken. Cool slightly.

6. 06

   Whip 800ml heavy cream

   Whip 800ml heavy cream with 3 packets of cream stabilizer until stiff peaks form.

7. 07

   Place the bottom layer of sponge

   Place the bottom layer of sponge on a plate, drizzle with 1/3 of the Kirschwasser, then spread a layer of cream and half the cherry mixture. Repeat with the second layer.

8. 08

   Place the final sponge layer

   Place the final sponge layer on top, drizzle with remaining Kirschwasser, and cover the entire cake with the remaining whipped cream. Garnish with 100g chocolate shavings and reserved cherries.