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, salt. Beat softened butter and caster sugar 2–3 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, stir in 0.75 tbsp kirsch. Toss remaining cherries with 0.25 tbsp kirsch.
Bake
Pour cake batter into tin. Bake at 175°C for 22–26 minutes until a skewer comes out clean. Cool in tin 8 minutes, then turn out and cool completely, about 45 minutes.
Build 1
Slice cooled cake horizontally into 2 layers. Place first disc on a serving plate, brush generously with kirsch syrup.
Build 2
Whip chilled cream, icing sugar, and vanilla to firm peaks. Spread cream layer over soaked sponge, scatter half of kirsch cherries. Top with second disc and soak.
Finish
Cover top and sides of cake in smooth cream layer, reserving a little for piping. Pipe 2–3 small cream rosettes around top edge, crown each with a reserved cherry. Shave dark chocolate curls over entire top and sides using a vegetable peeler. Chill at least 1.5 hours.
Plate
Slice chilled cake into 2 wedges and serve.
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