• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mi Diario de Cocina

Fáciles y deliciosas recetas de cocina

  • Home
  • About
    • My book
  • Recipes
    • By category
    • By alphabetical order
    • Chilean recipes
    • Posts history
  • Suggestions and tips
    • Measures and equivalences
  • Contact
    • Work with me
    • Privacy Policy
  • Español
You are here: Home / Pastry / Cakes / Black Forest cake
Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages

 

 


Subscribe for free to our Mi Diario de Cocina newsletter! (English)

Click Here

 

Black Forest cake

March 4, 2017 por Carolina Rojas Leave a Comment

Jump to Recipe

Today I finally share this classical recipe, that is so popular in birthdays from my home country of Chile, a delicious Black Forest cake. It is of German origin, and it’s better known as Schwarzwälder Kirschtorte.

This version that I present is an adaptation I made, so that children can also enjoy it. That is why it is totally optional to add the liquor that this recipe originally contains, called “Kirsch“, and you can use only the soaking method I indicate in the recipe.

For the sponge cake, this time I did it twice. That is, I repeated the recipe a 2nd time to end up with 2 sponge cakes. For the first sponge cake, I divided it in two halves. And for the second sponge cake, I only used one layer of it, and the other one I crumbled it to decorate the edges of the cake. But you can perfectly make a cake by carefully dividing it into 3 parts and then decorate the edges with chocolate shavings.

As you can see, there are always alternatives to enjoy the recipes according to our tastes and needs.

You may also be interested to see my recipes of Pineapple cake or Carrot cake.

Black Forest cake

Black Forest cake

If you don’t want to miss any new recipes posted in Mi Diario de Cocina, you can subscribe HERE. Remember that you can follow me through Facebook and  Twitter. Or if you like the pictures and want more cooking ideas, you can also find me on Instagram and Pinterest.

Black Forest cake

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Torta de selva negra

Black Forest cake


  • Prep Time: 60 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 25 1x
Print Recipe
Pin Recipe
Scale

Ingredients

INGREDIENTS FOR THE SPONGE CAKE

  • 8 eggs
  • 200 grs (28 oz) of granulated sugar
  • 200 grs (28 oz) of flour without baking powder
  • 40 grs (1.4 oz) of cocoa powder (without sugar)
  • 20 grs (0.7 oz) of cornstarch

INGREDIENTS FOR THE FILLING AND DECORATION

  • 1 liter of whipping cream
  • 3/4 cup of powdered sugar
  • 1 cup of cherry jam
  • 30 ml of Kirsch (liquor)
  • 1 cup of sugar + 1 clove + 1/2 teaspoon of cinnamon powder, or in its effect the Kirsch liquor.
  • Maraschino cherries or fresh cherries

Instructions

READ THE INTRODUCTION BEFORE READING THIS PART.

PREPARATION OF THE SPONGE CAKE:

  1. Preheat the oven to 350°F (180°C).
  2. Butter a mold of 24 or 26 cms (10 in).
  3. Beat the egg whites a little with a pinch of salt, then incorporate the sugar until achieving a stiff mixture, so that the sugar has completely dissolved and the whites are firm.
  4. Then add the yolks one by one.
  5. Finally add the flour, cornstarch, and cocoa powder with a wooden spoon or spatula, and incorporate in a slow and even manner, do not stir quickly.
  6. Pour the mixture into the mold and bake for 25 minutes.

PREPARATION OF THE FILLING AND DECORATION:

  1. Prepare the soaking mixture by melting (in a saucepan) 3/4 cup of sugar with 1 cup of water, 1 clove, and a little bit of cinnamon. Once the sugar is dissolved, let it cool down. Then add the Kirsch liquor, in case you would like to use it.
  2. Beat the cream, and when it starts becoming more solid, add the powdered sugar until it is well integrated.
  3. Divide the sponge cake into 3 or 2 pieces.
  4. Put some of the soaking mix in the base of the sponge cake. Then put some cherry jam, and if you like you can also put some maraschino cherries.
  5. Then place a layer of whipped cream, followed by another layer of sponge cake, pour a little bit of the soaking mix, cherry jam, and cream. Once this part of the filling is ready, cover the whole cake with whipped cream, decorate with the help of a pastry bag to make different patterns with the cream on top. I also used natural cherries on top.
  6. On the side, I used a leftover sponge cake, and I crubled it in a food processor, although you can crumble it in any way you desire.
  7. Let the cake stand in the refrigerator for a while before serving.

Did you make this recipe?

Tag @midiariodecocina on Instagram and hashtag it #midiariodecocina

 

Black Forest cake

Black Forest cake

Black Forest cake

 

  • Torta de selva negraTorta de selva negra
  • Torta de chocolateTorta de chocolate
  • Budín de bananaBudín de banana
  • Dark sweet cherries with chocolate PaletasDark sweet cherries with chocolate Paletas
  • Paletas de dark sweet cherries con chocolatePaletas de dark sweet cherries con chocolate

Filed Under: Cakes, Chilean food, Desserts, Pastry, Tarts Tagged With: cocina chilena, crema, guindas, guindas, postres, torta

Previous Post: « Whole wheat pita bread
Next Post: Almond quinoa with cranberries »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Follow me

  • 
  • 
  • 
  • 

About me

My name is Carolina Rojas, I live in Atlanta, I'm a mom, wife, Chilean cook, and food blogger. Read More…

My book

Mi Diario de Cocina Chilena

Chilean recipes, in Spanish and English

More recipes

Berries smoothie

Pork chops with apples and caramelized onions

Chicken Marsala

Chicken Marsala

Baked salmon with La Morena chipotle sauce

Baked salmon with La Morena chipotle sauce

Categories

Posts by month

Tags

apples avocado baking carrots cheese Chicken chickpeas chilean cuisine chilean food chocolate christmas cocina chilena cocktail comida chilena cookies dessert dinner fruit galletas healthy food hora del té Ice cream kids limón mexican food mushrooms panna cotta pastel peruvian food pineapple postres queque ragu raspberries salad sandwich sauce shrimp snack spinach strawberry tart Vegetables vegetarian zucchini

Footer

About me

My name is Carolina Rojas, I live in Atlanta, I'm a mom, wife, Chilean cook, and food blogger. Read More…

Chilean recipes

German fruit cake
Pan para sandwich
Chicken stew
Chickpeas with scallops
Corn soup

Read more...

Mi Diario de Cocina V.5 2006-2021 ©Mi Diario de Cocina. All rights reserved. Total or partial reproduction is prohibited.

Copyright © 2021 · Mi Diario de Cocina