German Black Forest Cake Recipe

Name: German Black Forest Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHOCOLATE SPONGE CAKE; 6 egg whites, at room temperature; 3/4 teaspoon cream of tartar; 1 1/2 cups sugar (divided); 6 egg yolks; 1 1/2 cups all-purpose flour; 1/3 cup cocoa; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup fruit juice or 1/2 cup water; 1 tablespoon orange zest (optional); 1 teaspoon vanilla or 1 teaspoon rum flavoring; CHERRY FILLING; 1/2 cup cherry flavored liqueur (for sprinkling cake layers); 1/2 cup softened butter; 3 1/2 cups icing sugar (approx.); 2 teaspoons strong coffee; 3 -4 cups sour cherries, frozen & defrosted (pitted) or 3 -4 cups canned & drained cherries (remove pits); ICING; 2 cups whipping cream; 1/4 cup sugar; 1 teaspoon vanilla; chocolate curls

Servings: persons

CHOCOLATE SPONGE CAKE
6 egg whites, at room temperature
3/4 teaspoon cream of tartar
1 1/2 cups sugar (divided)
6 egg yolks
1 1/2 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fruit juice or 1/2 cup water
1 tablespoon orange zest (optional)
1 teaspoon vanilla or 1 teaspoon rum flavoring
CHERRY FILLING
1/2 cup cherry flavored liqueur (for sprinkling cake layers)
1/2 cup softened butter
3 1/2 cups icing sugar (approx.)
2 teaspoons strong coffee
3 -4 cups sour cherries, frozen & defrosted (pitted) or 3 -4 cups canned & drained cherries (remove pits)
ICING
2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla
chocolate curls

1
FOR THE CAKE: Add cream of tartar to the egg whites and beat at high speed until foamy. Gradually add 3/4 cup sugar, continuing to beat until stiff peaks form.
2
Beat 3/4 cup sugar together with egg yolks.
3
Sift together dry ingredients. Add to the egg yolk mixture ALTERNATELY with the fruit juice or water, orange peel and flavouring. Mix until blended and beat 1 minutes. Batter will be stiff. Put a large spoonful of egg whites into the batter and beat to make batter a little less stiffer and then FOLD in the rest of the egg whites gently.
4
Pour batter into 2 (8 or 9-inch) layer cake pans (or use springform pans) (I like to put parchment paper on bottom of pan) and bake in preheated 350u00b0F oven until toothpick inserted in centre comes out clean about 30 to 35 minutes. Cool in pan and gently go round with knife and remove from pan and slice to make 4 layers.
5
Sprinkle each layer of chocolate sponge cake with cherry liqueur.
6
Blend the butter, icing sugar and coffee until creamy and spreadable. Spread 1/3 over bottom layer of cake. Press 1/3 cherries into this filling. Place another cake layer on top and repeat. Put fourth layer on top.
7
Whip the cream. Add 1/4 cup sugar and vanilla. Slather whipped cream on top and sides of cake. Decorate with a few cherries add chocolate curls. Pipe rosettes around cake and add a cherry on top of each rosette and decorate in centre with chocolate curls.
8
Edna Staebler--Recipes Only.

1981

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: CHOCOLATE SPONGE CAKE, 6 egg whites, at room temperature, 3/4 teaspoon cream of tartar, 1 1/2 cups sugar (divided), and more.

Yes, German Black Forest Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Black Forest Cake

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