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Loading...This iconic German layer cake from the Black Forest region pairs a light chocolate sponge soaked in cherry brandy with tart sour cherries and billowy whipped cream. It is a celebration-worthy showstopper that balances rich cocoa, bright fruit, and boozy warmth in every forkful.
Prep Time45 mins
Cook Time35 mins
Total Time80 mins
Servings12
Yield12 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 28 gFat
- 17 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 38 gSugar
- 6 gProtein
- 95 mgSodium
- 280 mgPotassium
- 80 mgCalcium
- 3 mgIron
- 4 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the chocolate sponge
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted and slightly cooled
For the cherry filling
- 2 jars (24 oz each) pitted sour cherries in light syrup
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
For the kirsch syrup
- 3/4 cup reserved cherry syrup from the jars
- 1/4 cup Kirschwasser (cherry brandy)
For the whipped cream and assembly
- 3 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp Kirschwasser
- 6 oz dark chocolate (70%), shaved into curls
- 12 whole maraschino or fresh cherries with stems, for garnish
Directions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment, and dust the sides with cocoa powder.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 8 to 10 minutes, until the mixture is pale, thick, and tripled in volume. Beat in the vanilla.
- Sift together the flour, cocoa, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in three additions using a large spatula. Carefully fold in the melted butter until just combined.
- Divide the batter evenly between the prepared pans, smooth the tops, and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Meanwhile, make the cherry filling: drain the cherries, reserving 3/4 cup of the syrup. In a small saucepan, whisk the reserved syrup with the sugar and cornstarch, then cook over medium heat, stirring, until thickened and bubbly. Stir in the lemon juice and drained cherries. Transfer to a bowl and chill until cold.
- Stir the remaining 3/4 cup reserved syrup together with 1/4 cup Kirschwasser. Using a long skewer, poke small holes all over both cooled cake layers and brush generously with the kirsch syrup, letting it soak in.
- In a chilled bowl, whip the cold cream with the powdered sugar, vanilla, and 2 tablespoons Kirschwasser to soft-stiff peaks. Do not overbeat.
- Place one cake layer on a serving plate. Spread the chilled cherry filling evenly over the top, then top with about one-third of the whipped cream and smooth to the edges. Place the second cake layer on top.
- Frost the top and sides of the cake with the remaining whipped cream. Press chocolate curls around the sides and scatter over the top. Pipe 12 small rosettes of cream around the top edge and place a whole cherry on each. Chill for at least 1 hour before slicing with a hot, dry knife.
Cook’s Notes
- Use room-temperature eggs and beat them thoroughly with the sugar; this Genoise-style sponge relies on air for its lift, not baking soda.
- Authentic Schwarzwälder Kirschtorte uses real Kirschwasser, not cherry-flavored syrup. The brandy is the signature flavor, so do not skip the syrup soak.
- Chill the mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for maximum volume and stability.
- For clean slices, chill the assembled cake for 2 hours and wipe the knife with a hot, damp cloth between cuts.
- Morello (sour) cherries are traditional, but you can substitute frozen pitted cherries thawed in syrup if fresh jarred ones are unavailable.
