German Black Forest Cherry Cake (Schwarzwälder Kirschtorte)

Rich, indulgent, with notes of cherry liqueur

By. Liliana Kotval

This is a black forest cherry cake, a traditional dessert of the Black Forest Region of Southwestern Germany. There are two layers of sponge cake- very light and airy- and each layer is topped with a syrup, whipped topping, raspberry jam, and cherries. There are many complex and flavorful ingredients, however they all come together to create a satisfying and powerful taste. The star of this cake is the Kirschwasser- a German brandy with cherry flavoring.

If caster sugar is difficult to find, just use 400 g of regular sugar and pulse it in a blender to create the castor sugar. Caster sugar is in between regular sugar and powdered sugar in consistency, so this methods works.

Ingredients:

Sponge Cake:

• 6 eggs

• 1 tsp vanilla extract

• 1 1/4 cup caster sugar

• 1/3 cup cocoa powder

• 1 cup flour

• 1 1/2 sticks melted and cooled butter

Syrup:

• 200 mL water

• 3/4 cup caster sugar

• 2 tbsp Kirschwasser

Kirsch Cream:

• 750 mL whipping cream

• 1/2 cup caster sugar

• 2 tsp vanilla extract

• 3 tbsp Kirschwasser

Toppings:

• 3 tbsp raspberry jam

• jar of maraschino cherries

• large bar of dark chocolate

Procedure:

1. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of two round cake tins with parchment paper and grease the sides with butter.

2. In a bowl, mix the eggs, vanilla, and sugar with an electric hand mixer on medium for about 10 minutes.

3. Sift together the flour and cocoa and then fold it into the mixture. Then stir in the melted butter.

4. Divide the mixture evenly into the two tins and bake for about 20 minutes until a toothpick inserted into center comes out clean.

5. While this is baking, grate/shave/slice thinly the bar of dark chocolate. Put slivers into bowl and chill in fridge until decorating.

6. In a small pot on medium heat, add the water and caster sugar and mix. Bring to a boil and have it boil for 5 minutes. Then take off of the heat to cool and stir in the Kirsch.

7. To make the Kirsch cream, whip the whipping cream and caster sugar on high until there are firm peaks. Fold in the vanilla and Kirsch.

8. Time for assembly: put a small amount of the cream on a plate and put the first layer of sponge on top. Brush over some syrup and then spread over some jam. Evenly coat with the cream and place cherries on top.

9. Place the next sponge on top and repeat this process, but without the cherries.

10. Ice the sides and top of the cake with the cream. Using a flat hand, press the chocolate slivers around the sides. 

11. Pipe the remaining cream around the edge of the cake and put dollops in the center. Top each of the dollops with a cherry.  Sprinkle remaining chocolate slivers in center.

        Guten Appetit!