Chocolate cake with cherries and cream. Layers of chocolate sponge cake soaked in cherry liqueur, filled with whipped cream and cherries, and decorated with chocolate shavings. The iconic German Schwarzwälder Kirschtorte.
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13 items
Preheat oven to 180°C (350°F). Grease and line three 8-inch round cake pans with parchment paper
Beat eggs and sugar with electric mixer on high speed for 8-10 minutes until very thick, pale, and tripled in volume. Should leave ribbon trail when beaters are lifted
Sift together flour, cocoa powder, baking powder, and salt. Gently egg mixture in three additions with spatula, being careful not to deflate. vanilla
Divide batter evenly among prepared pans. Bake for 20-25 minutes until toothpick inserted in center comes out clean. Don't overbake
Let cakes cool in pans for 5 minutes, then turn out onto wire rack to cool completely
Make cherry filling - Reserve 12 whole cherries for decoration. Roughly chop remaining cherries. Mix cornstarch with 3 tbsp cherry liquid. Heat chopped cherries with 50ml cherry liquid and sugar. Add cornstarch mixture, until thickened. Cool completely
Mix remaining cherry liquid with kirsch for soaking syrup
with powdered sugar until form. Refrigerate until ready to assemble
Assemble cake - Place first layer on serving plate, brush generously with kirsch syrup. Spread with one-third of , top with half the cherry filling
Add second cake layer, brush with syrup, spread with cream and remaining cherry filling. Top with final cake layer and brush with syrup
Cover entire cake with remaining , smoothing sides and top. Create decorative swirls if desired
Using vegetable peeler, shave chocolate over top and sides of cake. Arrange reserved cherries on top. Refrigerate for at least 2 hours before serving
