Uploaded July 2026 | Updated September 2026, 1 hour ago
It’s considered the most famous cake in the world: the Black Forest cherry cake. It’s found all over the world, in all kinds of variations. But its real home is the Black Forest, in the south of Germany. So, what makes it the real deal? What about the cherry brandy? And did it even really originate in the Black Forest?
CHAPTERS
00:00 Intro
00:33 Secret One: The Sponge Cake
04:00 Secret Two: The Origins
08:26 Secret Three: The Cherry Brandy
10:11 Secret Four: The Decoration
12:09 Outro
CREDITS
Report: Ruben Kalus
Camera: Moritz Rebholz
Edit: Josi Funck
Supervising editor: Jana Oertel, Simone Lauenstein
#dweuromaxx #germany #blackforestcakedecoration
Thumbnail:
© dpa – picture alliance/Hani Boustani
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Ingredients
For the Chocolate Sponge Cake
6 large eggs, separated
200 g sugar
Pinch of salt
180 g all-purpose flour
20 g cornstarch
40 g unsweetened cocoa powder
2 tsp baking powder
For the Cherry Filling
1 jar sour cherries (about 680 g total weight, 350–400 g drained cherries)
40 g cornstarch
50 g sugar
For the Whipped Cream Filling
1 litre heavy cream, well chilled
50 g sugar
4–5 packets whipped cream stabilizer
For Soaking
100–120 ml kirsch (cherry brandy)
For Decoration
100 g dark chocolate, shaved into curls or flakes
10–12 cherries (fresh, cocktail cherries, or brandied cherries)
Optional: chocolate decorations and small sprigs of rosemary
Method
1. Prepare the Sponge Cake
Preheat the oven to 170°C (340°F).
Grease and flour a 26 cm (10-inch) springform pan.
Separate the eggs.
Make the egg yolk mixture
Beat the egg yolks with about half of the sugar until pale and fluffy.
Make the meringue
In a separate bowl, beat the egg whites with the salt.
Gradually add the remaining sugar and continue beating until a glossy, medium-stiff meringue forms.
Combine
Gently fold the yolk mixture into the beaten egg whites.
Sift together the flour, cornstarch, cocoa powder, and baking powder.
Fold the dry ingredients into the egg mixture in 3–4 additions, taking care not to deflate the batter.
Bake
Pour the batter into the prepared pan and smooth the top.
Bake for approximately 35 minutes.
Allow the cake to cool completely before removing it from the pan.
2. Make the Cherry Filling
Drain the cherries, reserving all the juice.
Set the cherries aside.
Mix the cornstarch with a small amount of the cold cherry juice until smooth.
Place the remaining juice and the sugar in a saucepan and bring to a boil.
Stir in the cornstarch mixture.
Cook until thickened and pudding-like.
Remove from the heat.
Fold the cherries into the hot thickened mixture.
Let cool completely.
3. Prepare the Whipped Cream
Place the cold cream in a chilled bowl.
Add the sugar and the cream stabilizer.
Whip until stiff peaks form.
Keep refrigerated until needed.
4. Slice the Cake
Using a long serrated knife, cut the sponge cake horizontally into three equal layers.
5. Assemble the Cake
Bottom Layer
Place the first sponge layer on a cake board or serving plate.
Spread the cherry filling over the layer, leaving about 1 cm clear around the edge.
Spread a thin layer of whipped cream over the cherries.
Middle Layer
Place the second sponge layer on top.
Generously brush or spoon over about one-third to one-half of the kirsch.
Spread a thick layer of whipped cream over the sponge.
Top Layer
Place the third sponge layer on top.
Soak with the remaining kirsch.
6. Finish the Cake
Cover the top and sides with the remaining whipped cream.
Press chocolate shavings onto the sides.
Sprinkle more chocolate shavings over the top.
Pipe 10–12 whipped cream rosettes around the edge.
Place a cherry on each rosette.
Decorate with chocolate pieces and, if desired, small rosemary sprigs to resemble Black Forest fir trees.
Serving
Chill the cake for at least 2–3 hours before serving. The flavours improve further if the cake rests overnight in the refrigerator.
Makes: 12–16 slices.
------------------------------------------------------------------------------------
Subscribe to DW Food:
bit.ly/DWFood_Sub
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
It’s considered the most famous cake in the world: the Black Forest cherry cake. It’s found all over the world, in all kinds of variations. But its real home is the Black Forest, in the south of Germany. So, what makes it the real deal? What about the cherry brandy? And did it even really originate in the Black Forest?
CHAPTERS
00:00 Intro
00:33 Secret One: The Sponge Cake
04:00 Secret Two: The Origins
08:26 Secret Three: The Cherry Brandy
10:11 Secret Four: The Decoration
12:09 Outro
CREDITS
Report: Ruben Kalus
Camera: Moritz Rebholz
Edit: Josi Funck
Supervising editor: Jana Oertel, Simone Lauenstein
#dweuromaxx #germany #blackforestcakedecoration
Thumbnail:
© dpa – picture alliance/Hani Boustani
------------------------------------------------------------------------------------
Ingredients
For the Chocolate Sponge Cake
6 large eggs, separated
200 g sugar
Pinch of salt
180 g all-purpose flour
20 g cornstarch
40 g unsweetened cocoa powder
2 tsp baking powder
For the Cherry Filling
1 jar sour cherries (about 680 g total weight, 350–400 g drained cherries)
40 g cornstarch
50 g sugar
For the Whipped Cream Filling
1 litre heavy cream, well chilled
50 g sugar
4–5 packets whipped cream stabilizer
For Soaking
100–120 ml kirsch (cherry brandy)
For Decoration
100 g dark chocolate, shaved into curls or flakes
10–12 cherries (fresh, cocktail cherries, or brandied cherries)
Optional: chocolate decorations and small sprigs of rosemary
Method
1. Prepare the Sponge Cake
Preheat the oven to 170°C (340°F).
Grease and flour a 26 cm (10-inch) springform pan.
Separate the eggs.
Make the egg yolk mixture
Beat the egg yolks with about half of the sugar until pale and fluffy.
Make the meringue
In a separate bowl, beat the egg whites with the salt.
Gradually add the remaining sugar and continue beating until a glossy, medium-stiff meringue forms.
Combine
Gently fold the yolk mixture into the beaten egg whites.
Sift together the flour, cornstarch, cocoa powder, and baking powder.
Fold the dry ingredients into the egg mixture in 3–4 additions, taking care not to deflate the batter.
Bake
Pour the batter into the prepared pan and smooth the top.
Bake for approximately 35 minutes.
Allow the cake to cool completely before removing it from the pan.
2. Make the Cherry Filling
Drain the cherries, reserving all the juice.
Set the cherries aside.
Mix the cornstarch with a small amount of the cold cherry juice until smooth.
Place the remaining juice and the sugar in a saucepan and bring to a boil.
Stir in the cornstarch mixture.
Cook until thickened and pudding-like.
Remove from the heat.
Fold the cherries into the hot thickened mixture.
Let cool completely.
3. Prepare the Whipped Cream
Place the cold cream in a chilled bowl.
Add the sugar and the cream stabilizer.
Whip until stiff peaks form.
Keep refrigerated until needed.
4. Slice the Cake
Using a long serrated knife, cut the sponge cake horizontally into three equal layers.
5. Assemble the Cake
Bottom Layer
Place the first sponge layer on a cake board or serving plate.
Spread the cherry filling over the layer, leaving about 1 cm clear around the edge.
Spread a thin layer of whipped cream over the cherries.
Middle Layer
Place the second sponge layer on top.
Generously brush or spoon over about one-third to one-half of the kirsch.
Spread a thick layer of whipped cream over the sponge.
Top Layer
Place the third sponge layer on top.
Soak with the remaining kirsch.
6. Finish the Cake
Cover the top and sides with the remaining whipped cream.
Press chocolate shavings onto the sides.
Sprinkle more chocolate shavings over the top.
Pipe 10–12 whipped cream rosettes around the edge.
Place a cherry on each rosette.
Decorate with chocolate pieces and, if desired, small rosemary sprigs to resemble Black Forest fir trees.
Serving
Chill the cake for at least 2–3 hours before serving. The flavours improve further if the cake rests overnight in the refrigerator.
Makes: 12–16 slices.
------------------------------------------------------------------------------------
Subscribe to DW Food:
bit.ly/DWFood_Sub
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
