Schwarzwälder Kirschtorte

Name: Schwarzwälder Kirschtorte
Cook time: 160 min
Total time: 160 min
Yield: 12 servings
Cuisine: German
Ingredients: 6 large Eggs; 150g Granulated Sugar; 1 tsp Vanilla Sugar, or 1 tsp vanilla extract; 100g All-purpose Flour; 50g Cornstarch; 40g Unsweetened Cocoa Powder; 1 tsp Baking Powder; 1 large jar of Sour Cherries, about 680 g with juice; 350–400 g drained; reserve 12 for topping; 250ml Cherry Juice, use the jar liquid; top up with juice if needed; 50g Granulated Sugar; 40g Cornstarch; 3 tbsp Kirsch, Kirschwasser; 100ml Water; 60g Granulated Sugar; 60ml Kirsch, Kirschwasser; 800ml Heavy Cream, cold; around 35% fat; 60g Powdered Sugar; 2 tsp Vanilla Sugar, or 1 tsp vanilla extract; 2 packets of Cream Stabilizer, Sahnesteif, approx. 2 x 8 g; 100g Dark Chocolate, shavings or curls; 12 Sour Cherries, reserved; 1 pinch of Salt

Schwarzwälder Kirschtorte is a classic German layer cake featuring light chocolate sponge, boozy cherry filling and billowy whipped cream. Each tender cake layer is brushed with a kirsch syrup, filled with a glossy sour cherry compote and whipped cream, then finished with dark chocolate shavings and cherries for a dramatic, elegant finish. It’s a show-stopping dessert that balances rich chocolate, bright fruit and a touch of cherry brandy.

Schwarzwälder Kirschtorte is a classic German layer cake featuring light chocolate sponge, boozy cherry filling and billowy whippe... Show more

Traditional German Recipe

Health Grade

E+ · Indulgent

Rating

4.5

Time

2 hrs30 min

Price

1,01 €

Calories

575 kcal

vegetarian

low calorie

low sodium

comfort food

Method

Preheat the oven

Heat the oven to 180° C. Line the bottom of a 26 cm springform pan with parchment and get it ready before you start whisking, because the batter should go in right away.

Whisk the batter

Beat the Eggs with the Granulated Sugar and Vanilla Sugar for 8 minutes, until the mixture is very pale, thick, and falls from the whisk in ribbons. Sift the All-purpose Flour, Cornstarch, Unsweetened Cocoa Powder, Baking Powder, and Salt over the bowl, then fold them in gently with a spatula just until no dry streaks remain.

Bake the sponge

Scrape the batter into the prepared pan and smooth the top. Bake on the middle rack for 25–30 minutes, until the center springs back when you press it lightly and a skewer comes out clean.

Cool the cake

Let the cake rest in the pan for 15 minutes, then run a knife around the edge, release it, and turn it out onto a rack. Leave it there for 30 minutes more, until it is completely cool to the touch.

Slice the sponge

With a long serrated knife, cut the sponge horizontally into three even layers. If the top is domed, trim it level first so the stack sits straight.

Drain the cherries

Set a sieve over a bowl, pour in the Sour Cherries, and catch every drop of the juice. Measure out 250 ml of the liquid and top it up with Cherry Juice if needed, then set 12 cherries aside for the top and keep the rest for the filling.

Cook the filling

Whisk the reserved cherry liquid with the Granulated Sugar and Cornstarch in a saucepan until perfectly smooth. Bring it to a boil over medium heat, then simmer for 2 minutes while stirring constantly, until the mixture turns glossy and thick enough to coat a spoon. Take it off the heat, stir in the Kirsch, and fold in the drained cherries. Let the filling cool completely before you start layering.

Make the syrup

In a small saucepan, bring the Water and the remaining sugar to a brief boil for 1 minute, just until the sugar dissolves. Remove it from the heat and stir in the remaining kirsch, then let the syrup cool.

Whip the cream

Whip the cold Heavy Cream with the Powdered Sugar, the remaining Vanilla Sugar, and the Cream Stabilizer until stiff peaks form. Stop as soon as the cream holds its shape so it stays smooth and fluffy.

Assemble the cake

Place one sponge layer on a serving plate and brush it lightly with kirsch syrup. Spread about a third of the cream over it, spoon on half the cherry filling, and repeat with the second layer. Add the last layer, brush it lightly with syrup, then coat the top and sides with the remaining cream. Press the Dark Chocolate shavings or curls onto the sides and top, and finish with the reserved Sour Cherries.

Ingredients

Method

For 12 servings

Adjust servings

Chocolate sponge

6 large Eggs
150g Granulated Sugar
1 tsp Vanilla Sugar, or 1 tsp vanilla extract
100g All-purpose Flour
50g Cornstarch
40g Unsweetened Cocoa Powder
1 tsp Baking Powder
1 pinch of Salt

Cherry filling

1 large jar of Sour Cherries, about 680 g with juice; 350–400 g drained; reserve 12 for topping
250ml Cherry Juice, use the jar liquid; top up with juice if needed
50g Granulated Sugar
40g Cornstarch
3 tbsp Kirsch, Kirschwasser

Kirsch syrup for soaking

100ml Water
60g Granulated Sugar
60ml Kirsch, Kirschwasser

Whipped cream

800ml Heavy Cream, cold; around 35% fat
60g Powdered Sugar
2 tsp Vanilla Sugar, or 1 tsp vanilla extract
2 packets of Cream Stabilizer, Sahnesteif, approx. 2 x 8 g

Decoration

100g Dark Chocolate, shavings or curls
12 Sour Cherries, reserved

🧈 Plus ~3g of fat

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

575 kcal

29% of Daily kcal

Protein

8.1 g

16% RDI

Fat

31 g

17g sat fat

Carbs

64 g

23% RDI

Sugar

45 g

89% RDI

Fiber

3.8 g

13% RDI

Salt

0.5 g

10% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.5 / 10

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