Schwarzwälder Kirschtorte

Layers of airy chocolate cake alternate with whipped cream and tart cherries in this showstopping Black Forest cake, a German classic that balances rich cocoa with bright fruit and delicate textures. The meringue-based sponge rises impossibly light while cherries and cream create pockets of indulgence throughout. Perfect for celebrations or when you want to impress with a dessert that tastes far more complex than it actually is.

Ingredients

6 large eggs, separated

150 grams (5.3 ounces) granulated sugar

150 grams (5.3 ounces) all-purpose flour

40 grams (1.4 ounces) unsweetened cocoa powder

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

600 grams (21 ounces) heavy cream, cold

50 grams (1.8 ounces) powdered sugar

3 tablespoons kirsch (cherry brandy)

1 can (680 grams or 24 ounces) dark cherries in syrup, drained (reserve 200 milliliters or 6.8 ounces of syrup)

2 tablespoons cherry liqueur or additional kirsch

100 grams (3.5 ounces) dark chocolate, for shaving

25 whole maraschino or fresh cherries with stems for decoration

Instructions

Preheat oven to 175°C (350°F). Grease and flour two 20-centimeter (8-inch) round cake pans, then line the bottoms with parchment paper.

Separate eggs carefully, ensuring no yolk gets into the whites. Beat egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk egg yolks with 100 grams (3.5 ounces) of the granulated sugar until pale and thick, about 3-4 minutes.

Sift together flour, cocoa powder, and baking powder. Fold half the dry mixture into the yolks, then gently fold in half the egg whites. Add remaining dry mixture and fold in remaining whites until no streaks remain. Divide batter evenly between prepared pans.

Bake for 25-30 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.

Prepare the cherry syrup mixture by combining reserved cherry syrup with 2 tablespoons kirsch and 2 tablespoons cherry liqueur. Whip cold heavy cream with powdered sugar and remaining 50 grams (1.8 ounces) granulated sugar until stiff peaks form.

Using a long serrated knife, carefully split each cooled cake layer horizontally to create four thin layers. Place the first layer on a cake board or serving plate and brush generously with the cherry syrup mixture.

Spread a thin layer of whipped cream on the syrup-brushed cake, then distribute about one-quarter of the drained cherries over the cream. Repeat layering with remaining cake layers, syrup, cream, and cherries, ending with the final cake layer.

Brush the top cake layer with remaining syrup. Cover the entire cake with a crumb coat of whipped cream, then apply a final thick layer of whipped cream to all sides, creating a smooth or textured finish as preferred.

Using a vegetable peeler or chocolate shaver, create dark chocolate shavings from the dark chocolate bar. Press shavings gently into the sides of the cake and sprinkle generously over the top surface.

Arrange the 25 whole decorated cherries on top of the cake in a decorative pattern, spacing them evenly. Refrigerate for at least 4 hours, preferably overnight, before serving to allow flavors to meld and structure to set.