Schwarzwälder Kirschtorte (Black Forest Cake)

History:

The Black Forest Cake, known as "Schwarzwälder Kirschtorte" in German, is a world-famous dessert that originated in the Black Forest region of Germany. Its history can be traced back to the early 20th century when it was created to showcase the region's abundant sour cherries and Kirsch (cherry schnapps). The cake's combination of chocolate sponge layers, whipped cream, and cherries soaked in Kirsch made it an instant hit. Today, it is a symbol of German pastry-making craftsmanship and a must-try for any visitor to Germany. The Black Forest Cake's timeless appeal continues to delight people worldwide with its delectable flavors and elegant presentation.

Here's a step-by-step guide to making this delicious cake:

Cooking Time: 1 hour and 30 minutes

Calories per serving: Approximately 500 calories

Ingredients:

For the Chocolate Sponge Cake:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tablespoon white vinegar)

For the Cherry Filling:

• 2 cups pitted cherries (fresh or canned)
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup cherry liqueur (Kirsch) - optional, for an authentic taste

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For Decoration:

• Chocolate shavings or curls
• Whole cherries

Instructions:

1. Chocolate Sponge Cake:
   • Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
   • In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
   • In a large mixing bowl, beat the eggs and sugar together until thick and pale. This can take about 5 minutes.
   • Add the vanilla extract and vegetable oil to the egg mixture and mix until well combined.
   • Gradually add the dry ingredients and buttermilk to the egg mixture, alternating between them, starting and ending with the dry ingredients. Mix until just combined.
   • Divide the batter equally between the prepared cake pans.
   • Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Cherry Filling:
   • If using canned cherries, drain them and reserve the cherry juice.
   • In a saucepan, combine the pitted cherries, sugar, and cornstarch.
   • If using cherry liqueur, you can mix it with the reserved cherry juice and add it to the saucepan.
   • Cook the cherry mixture over medium heat, stirring constantly until it thickens and the cherries are soft and coated with the sauce.
   • Remove from heat and let the cherry filling cool completely.
3. Whipped Cream Frosting:
   • In a large mixing bowl, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract.
   • Using an electric mixer, whip the cream until stiff peaks form. Be careful not to overwhip the cream.
4. Assembling the Black Forest Cake:
   • Once the cakes have cooled completely, place one layer on a cake stand or serving plate.
   • Brush the top of the cake with a little cherry liqueur or cherry juice for added moisture (optional).
   • Spread a layer of whipped cream over the cake, followed by a layer of the cherry filling.
   • Place the second cake layer on top and repeat the process with whipped cream and cherry filling.
   • Cover the entire cake with the remaining whipped cream, spreading it evenly on the top and sides.
   • Decorate the cake with chocolate shavings or curls and whole cherries on top.
5. Final touches:
   • Refrigerate the cake for at least 2-3 hours before serving to allow the flavors to meld and the cake to set.
   • Slice and serve your homemade Schwarzwälder Kirschtorte and enjoy this classic German dessert!

Note: Traditional Black Forest Cake is made with Kirsch, a cherry liqueur. However, if you prefer a non-alcoholic version, you can skip the cherry liqueur and use cherry juice instead.