Desserts
RecipesAbout Schwarzwälder Kirschtorte (Black Forest Sheet Cake)
Indulge in the beloved flavors of a classic Black Forest cake, without the fuss of layering. A tender and moist cocoa-infused chocolate cake, enhanced by a luxurious splash of hot coffee, provides the perfect backdrop for a decadent cherry filling. Fresh pitted cherries are gently simmered and thickened into a luscious compote (with an optional hint of kirsch for an authentic touch), while a cloud of freshly whipped cream brings lightness and sweetness to each bite. Easy enough for weeknight baking, yet impressive enough to make any gathering feel special.
Ingredients for Chocolate Cake
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup oil (canola or vegetable)
2 teaspoons vanilla extract
1 cup hot coffee
Ingredients for Cherry Filling
3 cups fresh cherries, pitted and halved
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water
2 teaspoons lemon juice
Optional: 1 tablespoon kirsch (cherry brandy)
Ingredients for Whipped Cream Topping
2 cups heavy cream, cold
1/4 cup sugar
1 teaspoon vanilla extract
Extra fresh cherries (whole or halved)
Dark chocolate shavings or curls
Preparation
01To make the cake, preheat the oven to 350F. Grease and line a 9x13" pan with parchment paper.
02In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
03In a separate bowl, whisk eggs, buttermilk, oil, coffee and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just combined. The batter will be thin.
04Pour into the prepared pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely in the pan.
05To make the filling, in a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until the cherries start to release their juice (5–7 minutes). Mix cornstarch with water to make a slurry.
06Stir it into the cherries and cook until thickened. about 1–2 minutes. Remove from heat. Stir in kirsch (if using). Let cool completely.
07To make the whipped cream, in a cold mixing bowl, or stand mixer, add the cream, sugar and vanilla and whip or use the whisk attachment until stiff peaks form. Be cautious not to over-whip.
08Once the cake and cherries are completely cool, spread the cherry mixture evenly over the cake. Spread whipped cream over the cherry layer.
09Garnish with fresh cherries and shaved chocolate. Chill for at least 1 hour before serving for best flavor and clean slices.
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