A classic black forest cake was something that Blai had requested I make for about two years now and it’s only a couple of weeks ago that I finally got around to making one (for his namesake saint’s feast day – I’ll admit that I didn’t have a gift ready for him!). I don’t regularly make big elaborate cakes and now I remember why – they’re a lot of work!
The recipe for the sponge came from this recipe on allrecipes.com. The more astute of you will notice that this recipe should make four layers whereas I had three: that’s because I am rubbish at slicing cake horizontally and so managed to destroy one entire layer. Actually, this turned out to be a good thing as the full four layers would never have fit into our fridge! Each layer of cake was doused in a mixture of cherry juice and rum; a more correct version would use kirschwasser but I wasn’t going to buy a whole bottle of liquor for the sole purpose of making this cake. In between each layer of cake was a layer of slightly sweetened whipped cream and a layer of sour cherry preserves (a jar of Turkish preserves which contained only whole cherries). The entire thing was then covered in more of that sweetened whipped cream, maraschino cherries and dark chocolate shavings.
And it was pretty good! It could have used a bit more of the preserves and perhaps a bit more cream between the layers but overall, it wasn’t bad. The sponge cake was delicious and light, the preserves were excellent and saved me when I couldn’t find jars or cans of sour cherries and it’s amazing how the chocolate shavings hide all errors in one’s frosting. Thank goodness it was tasty as we were eating it for four days straight.
Though it’s not much to look at, I’m quite proud of it and so am forcing all of you to look at it too. I won’t be making another for a while, I reckon!
Tamarind and Thyme 
Thu, 17 Feb, 2011 at 17:38
Yum! I made this a couple of years ago, i’m probably about ready to make it again. I found cherries soaked in kirsch, in a jar, so I used that instead – much cheaper.
Thu, 17 Feb, 2011 at 17:55
When I was a child, we owned a commercial bakery yet I never saw my dad make anything sweet at home – apart from this cake, once! Still remember how he held each thick sandwich cake on his palm, then sliced it freehand… (must get him to teach me this) Your creation looks quite amazing!
Thu, 17 Feb, 2011 at 17:59
[…] This post was mentioned on Twitter by Su-Lin, Su-Lin. Su-Lin said: Schwarzwälder Kirschtorte http://wp.me/p4RX9-2Ql […]
Thu, 17 Feb, 2011 at 18:20
This looks delicious! Whenever a recipe calls for relatively expensive liquor, I usually can find the stuff I need in those mini-bottles or maybe a mickey if you need more. It’s a lot cheaper and I usually still have some left over for later.
Thu, 17 Feb, 2011 at 20:28
Awesome. It was my favourite word to say during my one year of learning German. I slipped it in whenever I could.
Thu, 17 Feb, 2011 at 21:58
Oh my! that’s a serious cake. Am starting to get slight panic sweats. Every year for his birthday The Hungry One puts in a request for a black forrest cake, or a version of. Last year’s nearly broke me. Thank gosh there’s still a couple of months left before I have to tackle it again. Or…do you take orders?
Thu, 17 Feb, 2011 at 23:41
beautiful!
Thu, 17 Feb, 2011 at 23:42
Oh gosh that look FABULOUS! 😀
Thu, 17 Feb, 2011 at 23:55
Ahh I love indulging in black forest cakes every now and again. Your version reminds me of the ones I used to eat growing up! 🙂 Made a modified version of Heston’s black forest gateau for Ray’s birthday last year – the combination of the chocolate/cherries/kirsch was amazingly good.
Fri, 18 Feb, 2011 at 06:53
“Hahahahalookatthatcake!”
(You have to imagine a seven-year-old’s voice f’that)
Tremendous work, you madmad fool. Cakes are for buying, not making (as you probably agree, now). Especially ones big enough to generate their own gravitational field.
I hope yer man appreciated the effort. (Something my gender isn’t always too good at, apparently)
By the way – would that be St Blaise, the patron saint of wool-combers? I do hope so. That’s a profession deserving of saintly patronage, if ever there was one.
I wonder who is the patron saint of cake-makers…?
Blessed are the cake-makers.
Fri, 18 Feb, 2011 at 11:49
Baking is the coolest thing now thanks to Lorraine pascal. Nothing lift the spirits more than turning a batch of ingredients into something that is tasty and nice to look at. Great looking cake by the way!
Fri, 18 Feb, 2011 at 11:53
One of my favourite cakes although I’ve never tried to bake it!
Fri, 18 Feb, 2011 at 11:55
There’s a St. Blai? 😀
This is real serious ‘fat boy kit’, and probaby as near to the genuine article as it’s possible to get.
(and so unlike the ersatz concoction that some people try to pass off as ‘Black Forest Gateau’)
Can I come to tea sometime?
Sat, 19 Feb, 2011 at 13:11
Hehe I so remember this cake from German class in High School! It was such a tongue twister and I’ve been fascinated by it 🙂
Sat, 19 Feb, 2011 at 20:35
I use kirschwasser in fondue as well, so it’s worthwhile to have around. The Turkish sour cherry preserves sound wonderful, where do you get them?
Fri, 25 Feb, 2011 at 12:20
I am yet to convince Lolli how incredible a well made kirschtorte can taste. I think it has something to do with the cherries but she loves a good kir royale and she’s never one to turn down a good bit of choc. Your creation here certainly looks nice and moist so maybe I could give it a shot and tip her over the edge?
Fri, 25 Feb, 2011 at 14:14
deepa: Oh wow – I didn’t know you could find cherries already in kirsch! Thanks, I have to look out for these!
Gail: Slicing the cake freehand is definitly impressive! Would love to see that one day.
Ksenia: Good idea on those mini bottles! Will have a look at liquor stores…
browners: Ich bin eine (m/f?) schwarzwalder kirschtorte!
Tori: How much will you pay? 😉 Good luck with your cake! I really feel for you!
kat: Thank you!
katshealthcorner: Thank you!
breadetbutter: I take my hat off to you! Heston’s recipe is amazingly long! 😀
Steve: 😀 I totally understand the French now and how they just stroll along to their local patisserie and buy something for dessert. Blai did appreciate it but we are both a little sick of schwarzwalder kirschtorte right now; this should probably hold us over for at least a year.
As for the saint, yes, that’s him! I don’t know much about the wool combing bit but you’re supposed to pray to him for throat ailments too.
As for a patron saint of cake makers, I found this: http://saints.sqpn.com/saint-honorius-of-amiens/
Robert: I’ve seen Lorraine’s blog but I’m never home in time to see her show. I really should get around to watching it on iplayer.
chasing bawa: It’s not difficult…but there are just so many little bits and pieces to it! OK, I lie – slicing the cake is difficult.
travelrat: Yup – technically it’s St Blasius and Blai is the Catalan version. Blaise is the French version of the same name. You may indeed come to tea one day – give me ample notice for one of these babies! “Fat boy kit” -> love it!
Lorraine: 😀 I never took German classes so never knew the foodstuffs that are generally taught to learners! I learned about crepes and waterzooi instead!
Foodycat: Oooh, haven’t made fondue myself and forgot that kirschwasser is used there too. The preserves I bought in a Middle Eastern shop in Acton… but I’m sure one can find them on Edgware Road too.
Keith: Oh, a well made one is fabulous! Good luck with convincing her … otherwise I hear that Bob Bob Ricard could knock one together for you too?
Sat, 26 Feb, 2011 at 07:39
Wonder if the saint has any connection to St. Blazey, in Cornwall?
Simple, really; I thought it would be something complicated, like Francisco becoming Paco, or José becoming Pépe 😀