Go Back
–+ servings
Black Forest cake in a glass

German Black Forest Cake in a Glass

Shilpi & Etienne | between2kitchens
Layers of moist chocolate cake, kirsch flavoured whipped cream, marinated cherries and rich chocolate shavings, makes for the perfect black forest cake aka Schwarzwaelder Kirschtorte dessert served in a glass.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine German
Servings 4 people
Calories 808 kcal

Equipment

  • mixing bowls
  • baking tray
  • mixer or kitchen aid
  • spatula
  • small pot
  • piping bag with star nozzle
  • dessert glasses
  • round cookie cutter
  • pastry brush

Ingredients
 
 

for the chocolate cake

  • 3 large eggs
  • 100 gram caster sugar
  • 100 gram plain flour
  • 25 gram cocoa powder
  • 1 teaspoon baking powder
  • 30 gram butter melted but not hot

for the cherries

  • 500 gram morello cherries in juice
  • 2 tablespoon kirsch cherry liquor
  • 2 tablespoon caster sugar

for the decoration

  • 500 millilitre heavy cream for whipping
  • 100 gram dark chocolate
  • 1 teaspoon vanilla extract
  • 2 tablespoon caster sugar
  • 1 tablespoon kirsch cherry liquor

Instructions
 

for the chocolate cake

  • Pre-heat the oven to 180°C (350°F). Line a baking tray 24x24cm (9½x9½inch) with baking paper.
  • In a bowl combine the flour, cocoa powder and baking powder and set aside.
  • Using a mixer with the whisk attachment, beat the eggs and sugar for about 5 minutes or until the eggs increase/double in volume.
  • Add the flour mix to the eggs and carefully combine. Finally add the melted butter (make sure it's not hot).
  • Pour the batter into the cake form and bake for 25 minutes. Check doneness by inserting a skewer, when it comes out clean the cake is done. Remove from the oven and leave it to cool.

for the cherries

  • Strain the cherries over a bowl, to keep the cherry juice. Pour the juice into a small pot/pan, add the sugar and kirsch liquor.
  • Bring to a gentle simmer and reduce by ⅓. Add the cherries into the syrup and leave to cool at room temperature.

for the decoration

  • Shave the sides of the chocolate slab with a peeler to form little curls.
  • Whip the cream together with the sugar and vanilla extract until stiff peaks form. Fold the kirsch liquor under the cream and transfer to a piping bag.

to assemble the cake in a glass

  • Add a generous amount of whipped cream to the bottom of the glass and add a spoon full of cherries and some juice.
  • Sprinkle with a teaspoon of chocolate curls and place a cake layer on top, pressing it gently down so the cream spreads to the sides of the glass.
  • Repeat again with a second layer of cream, cherries, chocolate sprinkle and cake. Finish with a thin layer of cream on top. Place the dessert in the fridge for at least 2 hours for the flavours to develop.
  • When you are ready to serve dessert, pipe some dots of whipped cream on top through a piping bag with the star nozzle attachment.
  • Decorate the glasses with cherries, chocolate curls and a few drops of the cherry juice and serve.

Nutrition

Nutrition Facts
German Black Forest Cake in a Glass
Amount Per Serving (120 g)
Calories 808 Calories from Fat 387
% Daily Value*
Fat 43g66%
Cholesterol 226mg75%
Sodium 203mg9%
Carbohydrates 98g33%
Fiber 7g29%
Sugar 46g51%
Protein 14g28%
Vitamin A 2235IU45%
Vitamin C 3mg4%
Calcium 181mg18%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens