Vat! Vhy a German Cake? I don’t know, I cant pozzibly ezksplain! May be it’s ze path to greatness! They are after all “the most efficient race in Europe” according to Sir Winston Churchhill. Okay, I just pulled that out of the air, because for a while now I’ve been looking at several recipes online for the Swarzwalder Kirschtorte (Black forest cake). It’s a nice looking and delicious party cake that takes a lot of time to make. I just decided to make this cause I missed it. It’s been a very long while since I’ve had a nice slice of a black forest cake. In order to satiate my longing for this sweet delight I tried hunting for this cake in the local cafés around. This is when I noticed that this particular cake is not really a common “café-cake”. What you’ll normally see in cafés are cheesecakes (and all its derivatives), carrot cakes, and chocolates cakes (all variations of it). You’ll also get that occasional tiramisu. And I most certainly don’t want to buy a whole black forest cake from the supermarket or bakery. It’s a huge gamble, I mean, what if the cake sucked? What will I do with a whole black forest cake?
Lucky that I’m still in this crazy cooking frenzy and a voice inside my head told me to make a Black Forest Cake. I know, I’m not really going for the easy street here. And yes, I know it takes more effort and possibly costs more to make one. But, I wanted to! Ironically, I’ll still have a full black forest cake that I don’t know how I’ll finish. But at least I’m gonna learn something new. So that’s where the seed of this forest began.
Unfortunately for me though none of my cooking apps have the original German Black Forest Recipe. Or even the American variation of the cake. So I started scavenging online for a nice proper recipe. And all I’ve a found are these super sweet American versions. I even saw one that spread Chocolate Ganache on the side of the cake! Omg. That’s super crazy sweet! (What did I expect right?)
And I wanted the real schwarzwalder kirschtorte! With vigilant searching I found something on youtube. And here’s the link. http://www.youtube.com/watch?v=q9IbulrDzec
It’s made by a German /girl or guy I’m not quite sure, and she has English translations for the recipe. I was super happy that I found it and I followed the to the G.
There are several steps into building this forest of a cake. It’s a humongous cake. And it’s really not that difficult, it’s just that there are too many things happening all at the same time. Here’s the recipe for your Reference.
Note: I did not use his/her recipe for the sponge cake. Here’s the recipe that I did and tested.
6 room temp eggs
180 grams of flour
100 grams of sugar
100 grams of melted chocolate
20 grams cocoa powder
60 grams of melted butter
Sour cherries 500g
The cherryjuice of that
4 tbsps of cornstarch
2 tbsps sugar
3 tbsps Sugar
- Melt the dark chocolate
- Mix in the eggs and sugar until combined well.
- With an electric mixer, beat the eggs till they are white and foamy.
- Add in the cocoa powder
- Add in the flour (sifted)
- Add in the melted butter
- Bake for about 25mins at 170deg
- Dissolve the cornstarch in water
- Mix it with the cherry and sugar and boil till thick
- Whip the cream and add sugar
- Now to assemble. Cut you cake in half
- Drizzle sponge cake with cherry syrup
- On one side, spread the cherry and spread whipped cream
- Cover the sponge cake on the filling like a sandwich
- Drizzle more cherry on top
- Cover the whole cake with whipped cream.
- Sprinkle chocolate shavings.
- Decorate as you like!
My experience with it: It’s better to make a chocolate sponge cake , so that the cherry syrup will soak into the cake. Then you need to make the cherry filling. That part’s easy, you just need to cook cherries form a jar, with sugar and cornstarch. Then whip your cream. Don’t even think about getting those horrible canned whipped cream. Whip yours! It’s super easy, just make sure your bowl and cream are super cold before you start whisking them to make whipped cream.
When everything’s prepared. Slice your cake in half, slab the cherry filling in between with whipped cream. Then cover with the other half of the cake. The cover the whole thing with whipped cream. And sprinkle a whole lot of chocolate shavings. I used a vegetable peeler on my dark chocolate in order to achieve the desired effect. And DER YUU HAVE IT! The Schwarzwalder Kirshctorte.
A side story to this entry, I dont remember if I mentioned this before, but whenever I concoct something in my kitchen I normally invite friends over to have a taste. Or we’ll meet up somewhere and I’ll bring in my experiments. They are my “sampling crew”, or so I call them in my head. So anyway, I invite one of my friends, and I didn’t know that it was her birthday on the same day that I was gonna have my Black Forest Sampling! It was so funny, I had to change the whole theme of the event and made it her birthday dinner. What a funny coincidence! Auf Wiedersehen!