Traditionally a Black Forest Cake has chocolate cake layers. This recipe, which was given to me over 40 years ago by a German Baker, is made with yellow cake. I’m glad he shared this recipe, as it is beyond delicious.

This tender, six layer yellow cake is filled with chocolate whipped cream, Kirsch Creme (Cherry liquor with whipped cream) and luscious tart cherries. It is garnished with shaved German chocolate and maraschino cherries.

Black Forest Cherry Torte

Recipe by Diane Becker

Servings

servings

Ingredients

BLACK FOREST CHERRY TORTE
(Schwarzwalder Kirsch Torte)
“” Cake Batter””
2 cups cake flour
2 teaspoon baking powder
6 eggs
2 cups sugar
4 teaspoon fresh squeezed lemon juice
¾ cup hot milk
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“”Cherry Filling””
20 ounce can tart red cherries in heavy syrup
2 Tablespoons cornstarch
10 drops red food coloring
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“”Chocolate Filling””
1 bar German sweet chocolate
1 cup heavy cream, whipped
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“”Kirsch Crème””
2 cups heavy cream, whipped
3 Tablespoons Kirshwasser (Cherry Liquor)
Pinch of salt
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“”Garnish””
German Chocolate Bar
Maraschino Cherries

Directions

Preheat oven to 350 degrees
Grease and flour three 9 inch pans
Sift flour and baking powder together 3 times.
Beat eggs for 10 minutes.
Gradually add sugar to the eggs, beating constantly.
Add lemon juice.
Slowly fold in flour.
Add hot milk, mixing quickly until smooth.
Pour batter in pans equally and bake for 25 minutes or until toothpick inserted in center comes out clean.
10. Remove cakes from oven, let cool in the pans for 10 minutes, then invert cakes onto cooling racks to cool completely. When cooled, cut each cake in half, lengthwise.
11. Prepare the cherry filling by putting the cherries with syrup in a saucepan.
12. Add 2 Tablespoons cornstarch and the red food coloring.
13. Cook over medium heat until thickened.
14. Remove from heat and cool.
15. Prepare the chocolate filling by melting the bar of German chocolate in microwave for 60-90 seconds, being watchful as to not burn.
16. Let chocolate cool to room temperature.
17. Whip 1 cup of heavy whipping cream until stiff peaks form.
18. When chocolate is cooled, fold it into the whipped cream and chill in the refrigerator for 15 minutes.
19. To prepare the Kirsh Creme, whip 2 cups of heavy whipping cream with a pinch of salt, until stiff peaks form.
20. Fold in Kirshwasser.
To assemble cake:
Place 1st layer of cake on plate and spread with ½ of the chocolate filling. Place another layer of cake on top and spread the layer with 1 cup whipped Kirsch creme. Place another layer of cake on top and cover with the remaining chocolate filling. Add another layer of cake and spread with 1 cup of Kirsch Creme. Add another layer of cake and spread with the cherry filling. Place the last layer of cake on top and spread the remaining Kirsch Creme on top. Garnish with maraschino cherries & grated German chocolate.