- Home
- Cake
- How To make Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
How To make Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
CAKE:
6 ea Eggs; Large
1 c Sugar
1 t Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted
SYRUP:
1/4 c Sugar
1/3 c ;Water
2 T Kirsch
FILLING:
1 1/2 c Confectioners' Sugar
1/3 c Butter; Unsalted
1 ea Egg Yolk; Large
2 T Kirsch Liquer
TOPPING:
2 c Sour Cherries; Canned, Drain
2 T Confectioners' Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)
* There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
How To make Schwarzwalder Kirschtorte (Black Forest Cherry Cake)'s Videos
Brandied Cherries for Black Forest Cake 黑森林用酒渍樱桃 Cerises à l'eau-de-vie pour gâteau Forêt-Noire
配料
樱桃300g
水200g
糖40g
樱桃酒80g
Ingredients
Cherry 300g
Water 200g
Sugar 40g
Cherry brandy 80g
Ingrédients
Cerise 300g
Eau 200g
Sucre 40g
Eau-de-vie de cerise 80g
German Black Forest Cake | Schwarzwälder Kirschtorte | World-Famous Cherry & Chocolate Cake Recipe
The Black Forest Cake (Schwarzwälder Kirschtorte) has three layers of chocolate cake, drenched with Kirschwasser (cherry schnapps) or cherry syrup. In between the cake layers, there is a layer of cherries and a layer of whipped cream. The entire cake is covered in whipped cream and decorated with chocolate and red cherries on top.
A Black Forest Cake can be made in one day if you start early in the morning. However, I strongly suggest to bake the base cakes a day in advance and cover them with clean kitchen towels overnight. Then assemble and decorate the cake the next day.
I used 8 inch (20 cm) cake pans for baking, but you can also use 10 inch (25 cm) pans for a slightly wider cake, but it won't be as tall.
Preparation and assembly time: several hours of hands on time
Baking time: 30 to 50 minutes at 190°C (375°F)
Servings: at the very least 12 from one tall 8 inch (20 cm) cake
Turn on the video subtitles for step-by-step guidance.
***
Ingredients
3 base cakes or 1 large base cake:
- 7 eggs
- 225 g (1⅛ cups) sugar
- 2 pinches of salt
- 50 g (½ cup) unsweetened cocoa powder
- 150 g (1⅛ cup) all-purpose flour
- ½ tsp baking powder
- 50 g (½ cup) cornstarch
- 60 g (½ U.S. stick or 2 oz) unsalted butter, melted
- Approx 120 ml (½ cup) cherry syrup, cherry juice or cherry alcohol (to drizzle before the assembly)
Cherry filling:
- approx 1 jar of canned cherries (at least 1 lbs / 500 g). I used cocktail cherries, because why not!
- ½ cup cherry syrup from canned cherries or cherry juice
- 40 g (⅓ cup) cornstarch
- ¼ tsp ground cinnamon
- juice of ½ lemon
- 50 g (¼ cup) sugar
- about ¼ cup cherry liqueur, kirschwasser or simply cherry juice
- a drop or two of red food coloring (optional)
Whipped cream filling:
- about 700 ml (2½ cups) whipping cream (at least 30% fat), chilled
- 4½ tsp gelatine powder or 9 gelatine sheets, soaked in a small amount of cold water
- 65 g (⅓ cup) sugar
- 1 tsp vanilla extract or vanilla sugar
Cake decoration:
- 1 bar dark chocolate, frozen and then grated
- 400 ml (1½ cups) whipping cream, chilled
- 1 small pouch cream stabilizer, e.g. Whip it. If you don't have it, use 1 tbsp of cornstarch.
- 12 canned cherries or cocktail cherries
***
????
Preparation: please turn on the video subtitles for step-by-step guidance.
????
***
???????? If You have any thoughts, requests or ideas, please tell me about it in the comments! ????
***
Timestamps
00:00 Black Forest Cake
00:19 Cake batter
01:21 Baking the base cake
01:36 Cherry filling
02:42 Cream filling
03:31 Cake assembly
04:21 Cake decoration
***
#layercake
#blackforestcake
#chocolatecake
Authentic German Black Forest Cake. (Schwarzwalder Kirschtorte)
1 cup of All purpose flour
3/4 cup of corn starch
1/4 cup of Dutch chocolate powder
1 teaspoon salt
5 tablespoons melted butter
1 cup of sugar
6 eggs
Black forest cake (Schwarzwälder Kirschtorte) German recipe #26 德國黑森林蛋糕
Black forest cake (Schwarzwälder Kirschtorte) is one of the most beloved German cakes. A layered sponge chocolate cake filled with cherry filling and cream, seasoned with cherry liquor - (replace it with cherry juice/ orange juice for children).
If you ever get a chance to visit a few cafes around the black forest in Germany, you will find all kinds of black forest cakes. Everyone is making their own version of it. Some of them have lots of cream, some of them have only 2 layers, but there is one thing which most of them are in common. They all use lots of cherry liquor. It's really the alcohol taste which lightens up the whole cake.
My recipe is from Johann Lafer who is a star chef in Germany. This German cake starts a series of my German cake recipe videos in the future.
Subscribe:
FB page:
Thanks for watching, don't forget to subscribe & share. I update new videos every week.
Fusion Food Blog is a food & travel vlog channel. You will find many Chinese cuisines especially Sichuan recipes, German food cooking videos, dessert baking tutorials as well as travel vlogs on local restaurants and Vegan Mukbang live stream on every Monday.
Here are some of my popular videos & playlists:
My Sichuan food recipes:
My German food recipes:
Sichuan chili oil red oil:
Roasted goose for Christmas:
German pork knuckle:
Crete island Greece:
Stuttgart Oktoberfest Germany:
Please visit my blog for more recipes:
Ingredients:18cm cake
For the cake-
4 eggs
80g sugar
2 tsp water
75g flour type 405
25g starch
25g cocoa powder
For the filling
1 glass /370g sour cherry
4 tsp starch
1 bag vanilla sugar
350g cream
0.5 tbsp icing sugar
2-3 tbsp cherry liquor (
butter for greasing
18cm baking tin
baking paper
shaved chocolate
Possible products on US Amazon (affiliate links):
Cherry liquor -
I film with (for more details please check out my blog:
Camera -
Microphone -
Tripod -
To contribute subtitles/CC for this video here:
BGM:
Sound effect:
컵 계량 / 블랙 포레스트 / 체리 초코 케이크 / Black Forest Cake Recipe/ Forêt Noire / Cherry Chocolate Cake / 포레누아
안녕하세요.
분 베이크입니다.
오늘은 체리를 이용해서 초콜릿 케이크를 만들어 봤어요.
요즘 마트에 체리가 많이 보입니다,
체리가 너무 맛이 있네요.
새빨간 색을 내며 제 눈길을 사로잡아요.
체리 케이크를 안 만들 수 가 없어요.
포레누아 (forêt noire), 블랙 포레스트 (BLACK FOREST)라고도 블리우는 너무 매력적인 케이크입니다.
초콜릿 스펀지 케이크에 생크림과 체리를 층마다 쌓고 겉 면에 초콜릿 부스러기를 수북히 얹은 케이크에요.
체리 리큐르로 만든 시럽과 시럽에 절인 체리를 넣은 후 케이크 윗 면을 크림과 체리로 장식하여 완성해 주면 너무 맛있는 케이크가 완성 됩니다.
포레누아(forêt noire)란 독일에서 처음 만든 초콜릿 케이크인 “슈바르츠밸더 키르슈토르테”(Schwarzwälder Kirschtorte)의 프랑스 명칭입니다.
‘검은 숲’이라는 의미를 지니고 있어서 미국에서는 블랙 포레스트 케이크(black forest cake), 영국에서는 블랙 포레스트 갸토(black forest gâteau)라고 부릅니다.
그리고 이번엔 좀 체리 시럽엔 키르쉬를 이용해서 만들었는데요.
향긋하고 톡 쏘는 향이 너무 매력적이네요.
저희 집엔 어린 아이가 있어서 좀 더 끓여서 알콜은 날리고 향만 가득 담았습니다.
체리 콩포트와 체리 시럽에 넣어주면 정말 고급스런 맛을 가져다 줄 거에요.
한 방울의 리큐르가 케이크의 퀄리티를 달리 할 수 있다고 하지요?
기회가 되신다면 사용해 보시길 추천드려요.
저는 “올리커”라는 곳에서 구입해서 사용하고 있는데요.
가끔 제게 리큐어 어디서 구입하는지 질문하시는 분들이 계셔서 링크 남깁니다.
* 올리커 인스타그램:
초콜릿 크림과 체리 콩포트는 하루 전에 미리 만들어 두면 더 좋을 거 같아요.
그럼 여러분도 같이 만들어 볼까요?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼게요.
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
#ASMR #cherrychocolatecake #BLACKFORESTCAKE
♥ 데코레이션용 데이지 꽃장식 만들기
● 재료/ Ingredients
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● 케이크 완성 사이즈 ( 18cm*6cm )
● Ingredients
♥다크 초콜릿 가나슈 생크림
다크 초콜릿 190g ( 1 컵 + 3 Tbsp )
휘핑 크림 (A) 100g ( 1/3 컵 + 1 Tbsp +1 tsp )
물엿 15g ( 2 tsp )
무염버터 5g ( 1 tsp )
휘핑 크림 (B) 310g ( 1 컵 + 1/3 컵 )
● 초코 스펀지 케이크
( 몰드 18cm )
달걀 2
설탕 50g (1/4컵 )
꿀 10g ( 1/2 Tbsp )
소금 한 꼬집
바닐라 익스트랙 3ml
박력분 45g ( 1/4 컵+ 1 Tbsp )
베이킹 파우더 1/4 tsp
코코아 가루 15g ( 2 Tbsp + 1 tsp )
우유 23g ( 1 Tbsp+ 1 tsp )
무염버터 20g ( 1 Tbsp+ 1 tsp )
●체리 콩포트
체리 ( 씨 포함) 300g (30~35개 )
설탕 60g ( 1/4컵 + 1 Tbsp )
레몬즙 15g~20g ( 1 Tbsp )
키르쉬 15g ( 1 Tbsp )
옥수수 전분 12g ( 2 Tbsp )
물 35g ( 1 Tbsp+ 1 tsp )
●
헤비 크림 100g ( 1/3 컵 + 1 Tbsp +1 tsp )
설탕 10g ( 1 Tbsp )
초콜릿 스프링클 약 50g ( 1/3컵 )
* 영상 속에 자세한 내용이 있어요.
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
**BGM--
????Music provided by 브금대통령
????Track : 봄이 오나봐요 -
????Track : 당신이 그리운 날에 -
● 분 베이크 인스타그램 바로가기
Amazing Black Forest Cake Recipe ????
Amazing Black Forest Cake ????
Check out the updated chocolate sponge cake recipe!:
[Genoise Chocolate Sponge]
[INGREDIENTS]
Biscuit Chocolate Sponge:
Enough amount for 1 15 cm (6-inch) round cake mold
• Egg (Large): 3 (*Separate egg white and egg yolks)
• Granulated sugar: 105 g (3.7 oz)
• Cake Flour: 70 g (2.5 oz)
• Coco powder: 18 g (0.6 oz)
• Butter(Melted): 30 g (1 oz)
• Milk: 15 g or 1 Tbsp
Bake at 355 F (180 C) for about 30 - 35 mins with 1 6” pan
* Bake longer for more batches.
* Adjust the time and temperature depending on the oven you use.
Cake syrup:
• Cherry syrup from canned sour cherries: 50g (1.7oz)
• Water: 25 g (0.9 oz) or 1 Tbsp + 2 tsp
• Granulated sugar:15 g (0.5 oz)
• Kirsch: 1.5 Tbsp
Chocolate cream:
• Dark Chocolate (55% this time): 25 g (0.9 oz)
• Heavy Cream: 75 g (2.6 oz)
• Granulated sugar: 5 g (0.2 oz)
Whipped cream:
• Heavy cream: 350 g (12 oz)
• Granulated sugar: 35 g (1.2 oz)
Dark cherries in syrup (**Use sour cherries) : 1 can (425 g | 15 oz)
Good quality dark chocolate (Blocks) for chocolate curls: Some as you like!
Fresh dark cherries: Some for decorations (Optional)
Gold leaf (Optional)
WATCH OTHER TUTORIALS!:
[MATCHA TIRAMISU]
[STRAWBERRY CHIFFON SANDWICH]
[CRUSTLESS BLUEBERRY CHEESECAKE STICKS]
[NO BAKE CHERRY BLOSSOM CHEESECAKE]
[CREAMY CARAMEL CUSTARD PUDDING]
[STRAWBERRY MOUSSE]
Subscribe!:
Share the video:
????Instagram:
MUSIC:
epidemicsound.com
#blackforestcake #cherrydessert #fôretnoire