The Black Forest cake (Schwarzwälder Kirschtorte in German) originates from the Schwarzwald region in southwestern Germany. This beloved dessert traditionally consists of layers of chocolate sponge cake, rich whipped cream, cherries, and the signature cherry liqueur known as Kirsch (or Kirschwasser), a clear distillate made from cherries.

Translation | Amaryllis Tsegou

The Black Forest region is well-known for its cherries and the production of Kirschwasser, which is a key element of the authentic recipe. This liqueur gives the cake its characteristic cherry flavor and a subtle touch of alcohol.

According to one theory, the Black Forest cake was inspired by the traditional attire of women in the region, specifically the Bollenhut, a hat adorned with large red pom-poms, which resemble the appearance of the cake.

The first official recipe appeared in German cookbooks during the 1930s and the cake quickly became very popular in Germany. After World War II, it spread throughout Europe and later worldwide, becoming one of Germany’s most famous desserts.

Despite the various adaptations that have emerged over time, the cake’s core elements - chocolate, cherries, and whipped cream - remain constant.

Recipe Concept

In this version, we transform the classic Black Forest cake into a festive Yule log with a chocolate sponge.

The sponge is brushed with a cherry sauce made with Kirsch, but if you don’t have it on hand, you can use cherry liqueur (you may need to adjust the sugar in the sauce if it’s too sweet) or simply cognac.

The filling is made traditionally with cherries soaked in the liqueur sauce to infuse them with a subtle flavor.

Finally, the log is covered in chocolate ganache and decorated with chocolate flakes to create a “wood” effect, then garnished with cherries and small rosemary sprigs to make the presentation even more festive.

Tips

To avoid a strong alcohol taste, omit the liqueur entirely or add it while simmering the syrup so it evaporates.

Ingredients

For the sponge cake:

• 4 eggs
• 60 g sugar
• 15 g cocoa powder
• 75 g all-purpose flour
• 35 g unsalted butter, melted
• a little powdered sugar (for dusting the towel we’ll be using)

For the filling:

• 250 ml heavy cream
• ½ tsp vanilla extract
• 1 tbsp powdered sugar

For the cherry syrup:

• 1 tbsp powdered sugar
• 1 can cherry compote
• 1-2 tbsp Kirsch (or cherry liqueur or cognac)
• 1½ tsp cornstarch
• ½ tsp vanilla extract

For the ganache and decoration:

• 120 ml heavy cream
• 250 g chopped dark chocolate
• 2 tbsp butter
• 1 tsp vanilla extract
• plain chocolate in flakes
• powdered sugar
• cherries and rosemary sprigs (optional)

Method

For the sponge cake

1. Preheat the oven to 180°C (FAN). Brush a silicone baking sheet (approx. 26x30 cm) with a little melted butter. If you don’t have a silicone sheet, use parchment paper and lightly sketch a rectangle of similar dimensions.
2. Separate the eggs into yolks and whites. In a bowl, beat the yolks with the sugar for 5 minutes using a hand whisk or mixer at medium speed until creamy.
3. Sift the flour and cocoa powder together, then fold gradually into the yolk mixture with a spatula, mixing gently to combine without overmixing.
4. Whip the egg whites into a stiff meringue, adding 1 tbsp sugar midway.
5. Gently fold the meringue into the yolk mixture along with the melted butter, using circular motions from bottom to top to retain air.
6. Pour the batter onto the silicone sheet and spread evenly with a spatula into a rectangle about 6 mm thick. Bake 7–10 minutes until lightly golden. Be careful not to overbake, as it may break when rolling later.
7. Remove the sponge from the oven and immediately turn it onto a clean towel lightly dusted with powdered sugar. Carefully remove the silicone sheet (or parchment) and roll the sponge using the towel. Allow it to cool completely.

For the cherry syrup

1. Drain the cherries, reserving ¼ cup of the juice. Pour the remaining juice into a small saucepan.
2. Add the powdered sugar and vanilla and simmer over medium heat until the sugar dissolves.
3. Mix the cornstarch with the reserved juice, then add to the pan and lower the heat. Simmer for a few minutes until the syrup thickens.
4. Remove the pot from the heat and stir in the liqueur. Place the drained sour cherries in a heatproof container and pour the hot syrup over them. Let them soak and cool completely.

For the filling

1. Beat the heavy cream with powdered sugar and vanilla on high speed until stiff peaks form.
2. Drain 4–5 tbsp of the soaked cherries and stir those in too, reserve the remaining ones for decoration and storing any extras in the fridge.

For the ganache

1. Heat the cream in a small saucepan over medium heat until steaming, but not boiling. Remove from heat, add the chopped chocolate and whisk until smooth.
2. Add the butter and vanilla, stirring vigorously until the ganache is glossy and smooth. Allow to cool slightly before using.

To assemble

1. Unroll the sponge cake gently from the towel and brush lightly with cherry syrup.
2. Spread most of the filling over the sponge, reserving a little for the ends. Roll tightly into a log and fill the two ends with the remaining cream. Smooth with a spatula.
3. Cover the outside with ganache and use a fork to make lines along the surface, mimicking a tree trunk.
4. Sprinkle with chocolate flakes and decorate with cherries and rosemary sprigs. Refrigerate until set. Just before serving, dust lightly with powdered sugar if desired.

Wine Pairing

Pair with a fortified red Tawny Port from Portugal’s Douro region, ideally a blend of Touriga Franca and Touriga Nacional. WSPC's recommendation: Tawny Port - Fonseca Guimaraens

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