Traditional Black Forest Cake Recipe 

Hi! gernan baker here. that was awesome. we turn our (sour) cherries into kind of "pudding" before we place it over the first layer of the sponge cake then spread a layer of the whipped cream over it. if you have enough pudding, you can repeat the same process for the second layer. if not enough, just spread the whipped cream on the second layer without cherries. by Pudding, i mean you boil the Juice from the cherries adding a tablespoon or a little bit more sugar; then add about 25-30 g. of cornstarch dissolved in a Tbsp. or 2 cold water and add to the juice that is simmering to make it thick. remove from the heat and add the cherries. return to the heat quickly just to homougenize. after removing from heat, add about 2 Tbsps. or more of the Kirschwasser. basically, that was correct what you did. usually, heat about 3/4 cup of water a tbsp. sugar bring to a boil (just enough to dissolve the sugar). remove from heat and add 2-4 Tbsps. of Kirschwasser (you can add more) to it. this is used for soaking the the sponge layers before filling the layers. the juice is used for making the pudding. the Kirschwasser (alcohol) aroma is what defines this cake.

Finally! There are so many (english) tutorials of "traditional" black forest cake out there, and then they use regular sponge cake or don't mention the kirsch at all. But they are essential for this cake (there even is a law in germany for this 😂)! Your cakes design is very modern, we cut thinner cake layers and don't use drips (as you mentioned, but I like it). We also use a cooked cherry filling infused with kirsch and less sugar in the cream but this is fine I'd say. So, German pastry chef approved 👍

Love watching you, Liz! So much great info and always lots of joy and humor. This looks awesome!

It's nice that you give us a bit of history on certain cakes, giving tips and proper instructions. We do appreciate your expert advice too on baking.

Hi Liz, I'm in love with your baking. I just want to watch your show all day.❤❤❤

I love your videos 🥺❤️ you give me a lot of insight on baking ❤️

Absolutely Beautiful cake Liz! Thanks for sharing such a delicious recipe!

That looks so good

Traditional Black Forest Cake Recipe is great, I'll give it a try 👍

looks yummy

Your recipe is so amazing

Excellent!!!!!!! 👍👍👍

I love his recipe

Yes, this premieres at 6:00am in the morning for me, but I’m still going to watch it!

I love black forest gateaux. Im going to make 2 for over christmas. If you cant get the Kirsch, and not being 100% authentic isnt a problem ,amaretto works really well as a substitute. Also, if you mix amaretto 30/70 with coke, you get an alcoholic drink that tastes identical to dr pepper, but with the bonus that if you drink enough of it you will have a very merry Christmas!

I can't get over how likeable you are. I also have had great success with your recipes. But I come back for how cool you are.

Heyyyyyyy Liz! Love your channel and recipes.

Amazing can't wait to make it. Thank you Liz.

Cake looks AMAZING

Love your hair like that!!!

It looks delicious! Just a hair short of being a "traditional " black forest cake. The way I learned it in Germany, the cherry juices are cooked with a little bit of cornstarch to thicken it, and then the cherries are added back in making sort of a cherry pudding. This is then spread directly onto the sponge, then whipped cream, then next layer of sponge.

Liz I was waiting for you to post this recipe .. No one else share the recipes as you do ..!! You are awesome .. Congratulations for everything !! I enjoy watching you in every video you post ..

Thank you very much for an amazing recipe Liz! I'm pretty sure that a lot of people are gonna make it because there are alternatives included too! Looks like I have finally found the perfect Black forest Cake. Definitely making it when Cherries come in March!

Thanks a lot dear am from Uganda

Liz, watching this and wanted to comment-thanks for always including those of us who don’t do alcohol!! So many chefs don’t. You are the greatest! I have learned so much from you.!! I have also gained weight from your delicious recipes!!😳❤️😉 Keep up the good work!!!

🌻One of the most beautiful, authentic Black Forest cakes I’ve ever seen; so for Christmas, I shall attempt this feat.

I just made a Black Forest cake for my husband. With authentic kirsch from Germany. Definitely not cherry flavoured. Cherries were “marinated” in full kirsch for two weeks

I use a product called Whip-it to stabilize the whipping cream. It doesn’t change the taste of the whipped cream and it never separates or falls. Some grocery stores carry it or you can order it from Walmart.

you make a very complicated cake look quite easy to follow

Liz got me binge watching cake making. 😁🤦🏽‍♂️

Your so interactive best video every why don't have a mixture but water bath have to try it

Liz lookin like a snack in this video!

Hello! I'm going to try this recipe this week. So, for the cherries measurement, is that after or before pitting them? Or does it matter? Thanks!

I like your mixer. What make is it?

11:08 What is that device for whipping the cream ? Which brand & model ?

Cud u pls also do a video for white forest cake using a "white sponge cake"

How do you get your ganache to stay shiny? Mine dries to a matt-like finish 🙁

Cud this genoise cake recipe be used as tier cakes? I mean can it be stacked as in a wedding cake with tiers? Will it be sturdy enough?

Where do I find the kirsch brandy?

Which brand of cocoa powder did you use?

What are the measurements??? How do you make a cake without scales, any links?

Sorry for the questions, if I only have 9 inch pans, do I need to add another half to the recipe?

Loving the new hair style.

You’ve gotta put in waaaaaaaay more cherries between the cake layers! 🤤

Super ❤️💞💞💞💞💞💕😘💕💕❤️💯

Very entertaining and fun the narration of the process of this classic cake of the confectionery. I have a question about the online school, the videos can have subtitles in another language or are only in English on Vimeo. thanks for replying to me.

🙌🙌🙌

Pray to the cake gods!! 🤣🤣🤣🤣🤣😍

Your cake looks delicious, I tried to find the measurements of ingredients, do you have them listed somewhere?

Liz, how long is the shelf life of your cake goop? I love it.

liz will you do a double crust apple pie, pretty please

This isn’t related to this cake but I have a question. Can you tell me why gelatin gets wet when put on fondant? I made ice for cake but immediately it started melting 😢

If not, how do I translate it?

Hii..your whipped cream is looking so white...how to get that white color ..mine is not white it's always pale white after whipped 🙄

I feel sorry for Liz having to eat that delicious black forest cake. Must have been so difficult for her.😂😊😍🍫

Can kids eat this cake with the Kirsh in it?

L🤣L….you’re a real hoot Liz. Black Forest cake is one of my all time favourites. Just ❤️❤️❤️❤️ the video presentation. Great job girlfriend!!!! Looking good by the way. 👍🏼👍🏼👏👏👏👏💕💕

Hi Liz wats the name of the chocolate bar you used for the shavings??

You should make biscoff and caramel cake!!🎉🎉😩😩😩

8.46 exactly like me

No measurements is there somewhere to find this with some measurements of the ingredients?

Is Dutch cocoa the same as Black cocoa

Dónde está la receta?????

Is it me or she's lost some weight😂 Looking good😍😍 Tried the recipe last night...its AMAZING 😍😩 🇰🇪🇰🇪

Can we use your chocolate cake box mix recipe hahaha I’m a little lazy here

I'm from Indonesia

What's the name of your chocolate Liz

What is AP flour?

Génoise is with a é (like the 'e' in 'hey') and ends with a soft sound (a but like zzzz)

👍😘❤️❤️❤️❤️😘🇨🇵

it's missing the base layer!

In this recipe you have used 24 oz whipping cream with 2 tsp gelatin ... In your stabilized whipped cream recipe you have used 12 oz cream again with 2 tsp gelatin?? Shouldn't the gelatin be 4 tsp in 24 oz cream??

This is the most unusual Schwarzwälder Cherry Cake I've ever seen. The original Cake (Torte) looks way different. But I suppose your version tastes quite good. Quick Tip to separate the baked dough into three equal pieces: Get a thin twine, lay it around and slowly pull the twine through the baked dough. Repeat. It will give you three perfectly cut pieces.

Do you have the recipe in cups? =) What an amateur thing to say.!

I want so bad my gush.

Can we become friends so that u can teach me more about cakes n other stuff

Thats the biggest piece of chocolate Ive ever seen. lol

No information of the recipe is not a recipe without the amount of ingredients.

I like your recipes alooot. also the end results always so satisfying. but..you talk way too much. I'm sorry to mention that. 🤦 it's my personal opinion.