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German Black Forest Cake
A celebrated chocolate sponge layered with kirsch cherries and whipped cream — Germany's classic celebration cake.
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40 minPrep🔥
35 minCook🍽️
10Serves📊
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Ingredients
- For sponge: 6 eggs, 180g sugar, 120g flour, 60g cocoa, 60g butter melted
- For filling: 600ml double cream, 80g icing sugar, 1 jar morello cherries (drained, reserve syrup), 4 tbsp kirsch
- Dark chocolate shavings
Instructions
- Whisk eggs and sugar to triple in volume.
- Fold in flour and cocoa.
- Drizzle in melted butter.
- Bake in a lined tin at 170C for 30-35 minutes; cool fully.
- Slice sponge horizontally into 3 layers.
- Mix cherry syrup with kirsch; brush onto each layer.
- Whip cream with icing sugar.
- Layer: sponge, cream, cherries, sponge, cream, cherries, sponge.
- Cover with cream; press chocolate shavings into sides.
- Decorate with cherries.
- Chill 4 hours.
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Tara’s tips
- Soak the sponge well with kirsch syrup.
- Use morello cherries for proper sour-sweet balance.
Serving suggestions
- Best chilled.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Without alcohol?
Use cherry syrup with almond extract.
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