Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
- 1/2 cup Kirschwasser (cherry brandy)
- 1/2 cup granulated sugar
- 2 cans (21 ounces each) cherry pie filling
- 3 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish
Special equipment needed:
- Three 9-inch round cake pans
- Parchment paper
- Electric mixer
- Cake stand or platter
- Pastry bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually stir the wet ingredients into the dry ingredients until well combined.
5. Stir in the boiling water until the batter is smooth.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
9. Once the cakes are cool, use a serrated knife to level the tops of the cakes.
10. Brush each cake layer with Kirschwasser.
11. In a medium saucepan, combine the granulated sugar and cherry pie filling. Cook over medium heat until the mixture comes to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
12. Allow the cherry mixture to cool completely before spreading it over the first cake layer.
13. In a large mixing bowl, beat the heavy whipping cream, confectioners' sugar, and vanilla extract until stiff peaks form.
14. Spread a layer of whipped cream over the cherry filling.
15. Repeat the layers with the remaining cake layers, cherry filling, and whipped cream.
16. Use a pastry bag with a star tip to pipe whipped cream around the edges of the cake.
17. Garnish the top of the cake with chocolate shavings.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 590
Fat: 33g
Saturated Fat: 18g
Cholesterol: 120mg
Sodium: 540mg
Carbohydrates: 70g
Fiber: 3g
Sugar: 51g
Protein: 6g
Substitutions for ingredients:
- Whole milk can be used instead of buttermilk.
- Canola oil can be used instead of vegetable oil.
- Canned cherry pie filling can be substituted with fresh cherries.
Variations:
- Add a layer of chocolate ganache between the cake layers.
- Use a chocolate cake mix instead of making the cake from scratch.
- Add chopped nuts to the whipped cream for extra texture.
Tips and tricks:
- Make sure the cakes are completely cool before assembling the cake.
- Level the cake layers to ensure a flat surface for stacking.
- Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Allow the cake to come to room temperature before serving.
Presentation ideas:
- Place fresh cherries on top of the cake for a pop of color.
- Dust the top of the cake with cocoa powder for a finishing touch.
Garnishes:
- Chocolate shavings
- Fresh cherries
- Whipped cream
Pairings:
- Coffee
- Hot cocoa
- Cherry liqueur
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake layers are too thin, increase the recipe by half to make thicker layers.
- If the whipped cream is too runny, chill it in the refrigerator for 10-15 minutes before using.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- Schwarzwälder Kirschtorte, also known as Black Forest cake, originated in Germany in the early 1900s.
Flavor profiles:
- Rich chocolate cake
- Sweet cherry filling
- Light and fluffy whipped cream
Serving suggestions:
- Serve the cake as a dessert after a German-inspired meal.
- Enjoy a slice with a cup of coffee or tea.
Related Categories
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Region: German
Taste: Rich, Sweet, Chocolatey, Fruity, Creamy