German
Schwarzwaelder Kirschtorte
Black Forest cake layered with chocolate sponge, kirsch syrup, sour cherries, whipped cream, and chocolate shavings.
12 servings · 90 minutes prep · 35 minutes cook
Ingredients
Cake
- 6 whole eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup cake flour
- 1/2 cup dutch-process cocoa powder
- 1/4 cup unsalted butter, melted and cooled
Cherries and Cream
- 2 cups sour cherries in syrup, drained, syrup reserved
- 1/2 cup kirschwasser
- 1/4 cup granulated sugar
- 3 cups heavy cream, cold
- 1/3 cup powdered sugar
- 2 tsp gelatin
- 2 tbsp water
- 4 oz chocolate, shaved
Directions
Bake the Chocolate Sponge
- Heat the oven to 350F. Line two 8-inch cake pans with parchment.
- Warm the egg, granulated sugar, and vanilla extract over warm water to 110F, then beat until thick, pale, and ribboning, 6-8 minutes.
- Sift the cake flour and Dutch-process cocoa powder over the egg foam and fold gently. Fold in the unsalted butter, divide between the pans, and bake until the cakes spring back, 22-25 minutes. Cool completely.
Make the Kirsch Syrup
- Simmer 1/2 cup reserved syrup from the sour cherries in syrup with granulated sugar for 3 minutes. Cool, then stir in the kirschwasser.
Prepare the Cream
- Bloom the gelatin in the water, melt gently, and whip it into the heavy cream with the powdered sugar to medium-stiff peaks.
Layer, Coat, and Chill
- Split the cakes into 4 layers. Brush each layer with kirsch syrup, then layer cake, cream, and drained cherries, finishing with cream.
- Coat the sides and top with the chocolate and chill for 4 hours before slicing.
