Black Forest Cake (Schwarzwälder Kirschtorte) | Moist Chocolate Sponge & Cherry Filling

🎄 Black Forest Cake (Schwarzwälder Kirschtorte) | Elegant Christmas Cake

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Welcome back to Anjelika’s Kitchen Lab!
In this festive holiday baking video, I’m sharing my elegant Black Forest Cake (Schwarzwälder Kirschtorte) — a classic European dessert made with rich chocolate sponge, delicate cherry filling, light cream cheese frosting, and a stunning presentation.

This Christmas cake is one of a kind, refined in flavor and design, and perfect for holidays, special occasions, or when you want to impress your guests with a truly beautiful dessert. 🍒🍫🎄

⏱️ CHAPTERS

0:00 Introduction & Christmas Black Forest Cake Preview
0:35 Chocolate Sponge Ingredients Overview
1:05 Preparing Chocolate Batter (Boiling Water Method)
2:30 Folding Egg Whites for Light Texture
3:10 Baking the Chocolate Sponge
3:40 Cherry Filling Preparation
4:30 Cherry Soaking Syrup (Kirsch Option)
5:05 Cream Cheese & Whipped Cream Frosting
6:10 Cutting & Preparing Cake Layers
6:40 Cake Assembly – Layering Cream & Cherries
8:05 Crumb Coat & Cake Stabilization
9:00 Final Frosting & Smoothing
9:50 Chocolate Shavings Decoration
10:40 Final Cake Reveal
11:05 Slice & Serving – Black Forest Cake
You’ll learn:

How to make a moist chocolate sponge on boiling water

How to prepare a balanced cherry filling

How to assemble and decorate a professional-looking layer cake

Tips for smooth frosting and elegant presentation

🧾 Ingredients
Chocolate Sponge Cake

Flour — 165 g
Eggs (size C0) — 6
Sugar — 210 g
Salt — 3 g
Cocoa powder — 60 g
Cornstarch — 30 g
Baking powder — 12 g
Vegetable oil — 130 g
Boiling water — 120 g

Cherry Filling

Cherries (drained) — 500 g
Sugar — 120 g
Cornstarch — 35 g
Water — 35 ml
Lemon juice — 20 ml

Soaking Syrup

Cherry juice — 100 ml
Sugar — 50–75 g
Kirsch (Kirschwasser), rum, or brandy — 25 ml

Cream Cheese Filling

Cream cheese — 550 g
Heavy cream (33–36%) — 250 ml
Powdered sugar — 150 g

Frosting (Smoothing)

Cream cheese — 450 g
Heavy cream — 200 ml
Powdered sugar — 80 g

Decoration

Chocolate shavings — ~200 g
Cocktail cherries — 16

Cake weight: ~2.8 kg (with decoration)

👩‍🍳 Directions:

Prepare the chocolate sponge one day ahead. Bake at 175°C / 350°F for 55–60 minutes, cool, wrap, and refrigerate 5–6 hours.
Cook the cherry filling until thickened and cool completely.
Prepare the soaking syrup and cream cheese cream.

Slice the sponge into 3 layers. Assemble with syrup, cream, and cherry filling. Apply a crumb coat, wrap with acetate, and refrigerate 6–8 hours to stabilize.
Finish with smooth frosting, coat sides with chocolate shavings, and decorate with piped cream and cherries.

Slice, serve, and enjoy this elegant Black Forest Cake 🍰

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