About this Dish
Chocolate sponge layered with cherries, whipped cream, and kirsch liqueur.
History & Origin
Named for the Black Forest region famous for its kirschwasser (cherry brandy), this cake became one of Germany's most internationally recognized desserts by the mid-20th century.
IngredientsServes 2
🍫Dark chocolate, 100g melted
🥚Eggs, 4 large at room temperature
🍚Caster sugar, 150g
🌾Plain flour, 100g sifted
🍫Cocoa powder, 30g unsweetened
🍒Morello cherries in syrup, 680g jar drained (reserve syrup)
🥃Kirsch liqueur, 4 tablespoons
🥛Double cream, 600ml cold
🍬Icing sugar, 3 tablespoons
🍫Dark chocolate bar, 100g for shavings
Method
1
Preheat your oven to 180°C. Grease and line two 20cm round cake tins. Whisk the eggs and caster sugar together with an electric mixer for about 8 minutes until the mixture is pale, thick, and has tripled in volume.2
Gently fold in the sifted flour and cocoa powder in two additions using a large metal spoon, being careful not to knock out the air. Finally fold in the melted chocolate, then divide the batter evenly between the two tins and bake for 20-25 minutes until a skewer comes out clean. Leave to cool completely on a wire rack.3
Mix the reserved cherry syrup with 3 tablespoons of kirsch in a small bowl. Once the cakes are fully cool, use a skewer to poke holes all over both sponges, then spoon the kirsch syrup evenly over both cakes and let it soak in for 10 minutes.4
Whip the cold double cream with the icing sugar and remaining tablespoon of kirsch until it holds soft, billowy peaks. Be careful not to over-whip.5
Place the first sponge on your serving plate and spread a generous layer of whipped cream over it. Scatter most of the drained cherries over the cream, then carefully place the second sponge on top.6
Cover the top and sides of the cake with the remaining whipped cream, spreading it smoothly with a palette knife or the back of a spoon. Use a vegetable peeler to shave curls from the chocolate bar and pile them generously on top of the cake.7
Arrange the remaining cherries on top as a final decoration. Refrigerate the cake for at least 2 hours before serving to let everything set and the flavours meld together beautifully.User Reviews
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