What Makes It Truly Authentic?

• Real Kirschwasser: A clear, dry fruit brandy made from double-distilled Morello cherries.
• Tart Sour Cherries (*Schattenmorellen*): Canned or jarred sour cherries provide the essential tart contrast to the sweet cream.
• Featherlight Sponge: No chemical leavening overload—the height comes from thoroughly whipped eggs.
• 100% Whipped Cream: No heavy buttercream or fondant—just fresh, stabilized whipped cream.

Ingredients

1. Chocolate Sponge Cake

• 6 large eggs (room temperature)
• 200g (1 cup) granulated sugar
• 1 tsp pure vanilla extract
• 150g (1 ¼ cups) all-purpose flour
• 50g (½ cup) unsweetened Dutch-process cocoa powder
• 50g (⅓ cup) cornstarch
• 2 tsp baking powder
• ¼ tsp salt
  
  

2. Tart Cherry Compote & Soaking Syrup

• 1 jar (approx. 680g / 24 oz) Morello/sour cherries in juice (reserve 12-16 whole cherries for garnish)
• 40g (3 tbsp) granulated sugar
• 25g (2 ½ tbsp) cornstarch
• 1 pinch ground cinnamon
• 60ml (¼ cup) Kirschwasser (Cherry Schnapps), divided
  
  

3. Whipped Cream Frosting

• 800ml (3 ⅓ cups) heavy whipping cream (chilled, min. 35% fat)
• 60g (½ cup) powdered sugar
• 3 packets whip stabilizer (Sahnesteif) or 2 tsp unflavored gelatin bloomed in 2 tbsp water
• 1 tsp vanilla extract
  
  

4. Garnish

• 100g (3.5 oz) dark bittersweet chocolate shavings/curls
• Reserved cherries with stems (optional)

Step-by-Step Instructions

Step 1: Bake the Chocolate Sponge

1. Preheat oven to 175°C (350°F). Line the bottom of a 9-inch (23cm) springform pan with parchment paper (do not grease the sides).
2. In a large stand mixer bowl, whip eggs, sugar, and vanilla on high speed for 8–10 minutes until thick, pale, and tripled in volume (ribbon stage).
3. Sift together flour, cocoa powder, cornstarch, baking powder, and salt.
4. Gently fold the dry ingredients into the whipped egg mixture in three batches using a rubber spatula. Mix carefully so as not to deflate the batter.
5. Pour into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely upside down on a wire rack, then slice horizontally into 3 equal layers.
   
   

Step 2: Prepare the Cherry Compote & Soaking Liquid

1. Drain the sour cherries, reserving all juice (you will need roughly 1 cup / 240ml of juice). Set aside 12–16 whole cherries for the top decoration.
2. In a saucepan, whisk 3 tbsp of the reserved juice with the cornstarch until smooth. Pour in the rest of the juice, sugar, and a pinch of cinnamon.
3. Bring to a boil over medium heat while stirring constantly until thickened and translucent. Stir in the drained cherries and remove from heat.
4. Allow the compote to cool down to lukewarm, then gently fold in 2 tablespoons (30ml) of Kirschwasser.
5. In a small cup, mix the remaining 2 tablespoons (30ml) of Kirschwasser with 2 tablespoons of water or extra cherry juice for brushing the sponge.

Step 3: Whip the Cream

1. In a chilled bowl, beat cold heavy cream on medium speed. Gradually add powdered sugar, vanilla, and whip stabilizer (or your bloomed gelatin).
2. Beat until stiff peaks form. Reserve about 1 ½ cups in a piping bag fitted with a star nozzle for the top rosettes.

Step 4: Assembly

1. Place the bottom cake layer onto your serving platter. Generously brush with ⅓ of the Kirsch soaking liquid.
2. Pipe or spread circles of whipped cream on the sponge, leaving channels to spoon in half of the cooled cherry compote.
3. Place the second sponge layer on top and press down gently. Brush with another ⅓ of the soaking liquid. Spread a generous, even layer of whipped cream over it (you can add the remaining compote here or keep this layer pure cream).
4. Place the third (top) sponge layer over the cake and brush with the remaining soaking liquid.
5. Frost the top and sides of the entire cake with a smooth layer of whipped cream.

Step 5: Decorate & Chill

1. Press dark chocolate shavings across the sides and top center of the cake using a bench scraper or spatula.
2. Pipe 12 to 16 rosettes of reserved whipped cream around the top rim. Crown each rosette with a reserved cherry.
3. Chill the cake in the refrigerator for at least 4 hours (preferably overnight) before slicing to allow the flavors to meld and the sponge to soften.

Pro Tips for Success

• Easy Chocolate Curls: Warm a chocolate bar at room temperature for 10 minutes, then use a standard vegetable peeler along the long edge to create effortless ribbons.
• Non-Alcoholic Version: Substitute the Kirschwasser with tart cherry juice mixed with a drop of almond extract.
• Chilling is Essential: Freshly assembled Black Forest cake is delicate; letting it rest in the fridge ensures clean, photogenic slices.