Black Forest Chocolate Cherry Cake — Schwarzwälder Kirschtorte
German Black Forest cake from Baden-Württemberg, layers of chocolate sponge soaked with kirsch and filled with sour cherries and whipped cream, topped with chocolate curls.
German
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 175°C. Grease and line one 15cm sandwich tin. Whisk flour, cocoa, baking powder, and salt together. Beat softened butter and caster sugar for 3 minutes until pale. Beat in the egg, then vanilla. Fold dry ingredients alternately with milk in two additions. Combine cherry syrup with 0.5 tbsp caster sugar, simmer 1 minute, cool, then stir in 0.5 tbsp kirsch. Toss remaining cherries with 0.5 tbsp kirsch.
Bake
Pour cake batter into prepared tin. Bake at 175°C for 24–26 minutes until a skewer comes out clean. Cool in tin for 8 minutes, then turn out and cool completely, about 45 minutes.
Build 1
Once cooled, slice the cake horizontally into 2 layers. Place the first disc on a serving plate and brush generously with kirsch syrup.
Build 2
Whip chilled cream, icing sugar, and vanilla to firm peaks. Spread a thick cream layer over the soaked sponge and scatter half of the kirsch cherries over the cream. Top with the second disc, brush with remaining kirsch syrup, and spread with remaining cream. Top with reserved cherries.
Finish
Cover the top and sides of the cake with a smooth cream layer. Pipe 2 small cream rosettes on top if desired, crowned with reserved cherries. Shave dark chocolate curls over the entire top using a vegetable peeler. Chill for at least 1.5 hours.
Plate
Slice the chilled cake into 2 wedges and serve.
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