Black Forest cake recipe: prepare Germany’s favorite chocolate and cherry cake at home
The Black Forest cake is a German delicacy that was first made in 1915 by pastry chef Josef Keller to serve at the Agner café, located in Bad Godesberg. After a time in the army, Josef Keller established his own café in Radolfzell. It was here that a young pastry chef, August Schaefer, began to work, learning all the confectionery techniques from his teacher.
Traditional black forest cake récipe
After many years of collaboration, Josef Keller gave Schaefer his notebook containing the recipe for this cake. His son, Noel Schaefer, the current Konditormeister of the Triberg Café Schaefer, inherited the book and the original recipe, and has thus been able to continue making Josef Keller’s Black Forest cake to this day.
Simple black forest cake recipe
The Black Forest cake is not difficult, but it is laborious, since several preparations have to be made at the same time and we must organize ourselves well. But don’t let this stop you: the effort is worth it.
For 12 people
Butter at room temperature (for the cake) 100 g
Milk (for the cake) 250 ml
Sugar (for the cake) 150 g
White wine vinegar (for the cake) 15 ml
Eggs L (for the cake) 2
Dark dessert chocolate (for the cake) 100 g
Cocoa powder (for the cake) 15 g
Pastry flour with baking powder incorporated (for the cake) 300 g
Baking soda teaspoon (for the cake) 1
Sugar (to soak the cake) 100 g
Cherry or kirsch liqueur (to soak the cake) 100 ml
Water (to soak the cake) 100 ml
Liquid whipping cream (for the filling) 500 ml
Sugar (for the filling) 100 g
Black cherry jam (for the filling) 100 g
Chocolate shavings to taste (to decorate)
Chocolate zest to taste (to decorate)
How to make Black Forest cake
Total time 1 h 40 m
Preparation 40 m
Cooking 1 hour
The Black Forest cake is not difficult,** but it is laborious**, since several preparations have to be made at the same time and we must be organized. We will start by draining the canned cherries. We reserve. We prepare the syrup by cooking the three ingredients in a saucepan for seven minutes over medium heat. We reserve.
Black forest cake recipe with cake mix
For the cake, start by preheating the oven to 160 degrees Celsius with turbo or 170 with up and down heat. Grease a 20 centimeter removable mold, lining its base with parchment paper.
In a bowl, mix the milk with the vinegar and let it sit for fifteen minutes. Melt the chocolate in a bain-marie. Meanwhile, beat the butter with the sugar until it increases in volume. Add the beaten eggs one at a time, the melted chocolate, and the flour with the cocoa powder and baking soda. Mix the ingredients well and then add the milk forming a soft dough.
Small black forest cake recipe
Spread the dough into the mold and smooth the surface, baking it for an hour or until you see that when you poke it with a toothpick it comes out clean. Let it cool for ten minutes and then transfer it to a rack to cool.
Black forest cake ingredients
We beat the cream with the sugar until it forms peaks. We cut the cake into three parts and brush each layer with the syrup and then add a layer of the cherry jam. We place a few candied cherries on top and a layer with a quarter of the whipped cream. We repeat the operation with the other disc, leaving half of the cream to decorate the surface of the cake.
Moist black forest cake recipe
To finish it, we sprinkle the chocolate noodles on the sides, grate some shavings from a pastry chocolate bar with a knife and decorate with some fresh cherries as shown in the photo.
What to taste the Black Forest cake with
When you present your Black Forest cake on the table, what you will surely hear is an “ohhh!” widespread. And this cake is not only delicious but also has a presentation that is somewhere between rustic and sophisticated that will seem like something out of a fairy tale.
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