Schwarzwälderkirschtorte - Black Forest Cake
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Recipe Information
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| Name: |
Schwarzwälderkirschtorte - Black Forest Cake |
| Submitter: |
ladygorb |
| Category: |
Desserts & Baked Goods |
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| Submitted: |
9 Dec 2005 |
| Updated: |
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| Views: |
304 |
| Rating: |
This recipe is unrated. |
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Description:
Country Germany - Called Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte (torte is the German word for cake). It is a chocolate layer cake with Kirsch, whipped cream, sour cherries and chocolate curls. 16th Century - The origin of this cake in unknown, but historians believes it originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Württemberg. The name, Schwarzwald, evokes darkness and mystery coming from the romantic German concept of Waldeinsamkeit or forest-loneliness.
This region is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry). Combine these cherries with the German’s love of chocolate, and you have this wonderful chocolate confection with cream and cherries. |
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Recipe Ingredients
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- 2 cups flour
- 1 1/2 cups sugar
- 1 1/4 cups milk
- 1/2 cup butter
- 1 1/2 teaspoon soda
- 2 eggs
- 1/2 cup cocoa
- 1/2 teaspoon red food coloring
- 1 teaspoon vanilla
- filling:
- 1 can (21 oz.) cherry pie filling, chilled.
- frosting:
- 2 T powdered sugar
- 1 c heavy cream, whipped
- 12 maraschino cherries
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Recipe Instructions
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Cream butter and sugar together.
Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla.
Blend on low, scraping constantly.
Beat 3 minutes on high speed. Pour into two 9 inch round cake pans that have been greased and floured.
Bake at 350° for 30-35 minutes.
Cool thoroughly.
Whip heavy cream with confectioners' sugar.
Slice each cake round horizontally to make four layers.
Place one layer on flat plate.
Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer.
Fill exposed ring of cake with cherry pie filling.
Place third layer on top, and frost entire cake with whipped cream.
Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.
Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry.
Garnish the center top of cake with the rest of the chocolate crumbs. |
