Schwarzwälder Kirschtorte – Traditional German Cherry Chocolate Cake

Preparation

1. 01

   Oven 180°C top and bottom heat

   Preheat the oven to 180°C (top and bottom heat). Line the base of a 24 cm round cake tin with baking parchment and lightly grease the sides.

2. 02

   Step 02

   Sift the plain flour, cocoa powder, baking powder and salt together into a bowl. Mix and set aside.

3. 03

   Step 03

   Whisk the egg yolks with half of the caster sugar (100 g) using an electric whisk for approximately 5 minutes, until pale and fluffy. Continue whisking while gradually pouring in the melted and cooled butter in a thin stream.

4. 04

   Step 04

   Add the dry ingredients to the egg yolk mixture and fold gently with a spatula until a smooth batter is formed. Do not overmix.

5. 05

   Step 05

   In a separate bowl, whisk the egg whites with the remaining 100 g of caster sugar until stiff peaks form. Gently fold into the batter in 3 stages using a spatula.

6. 06

   180°C top and bottom heat, 30–35 minutes

   Pour the batter into the prepared tin and smooth the surface with a spatula. Bake in the preheated oven for 30–35 minutes. Check if it is done with a skewer test. Remove from the oven and leave to rest in the tin for 10 minutes, then transfer to a wire rack to cool completely (at least 1 hour).

7. 07

   Bring to the boil

   For the soaking syrup, bring the water and 50 g of caster sugar to the boil in a small saucepan. Once the sugar has dissolved, remove from the heat and stir in 50 ml of Kirschwasser. Leave to cool.

8. 08

   Cooking over a medium heat

   For the cherry filling: Place 400 g of pitted cherries in a saucepan. Mix 2 tablespoons of cornflour with 2 tablespoons of cold water until smooth, then add to the cherries. Cook over medium heat, stirring, for 3–4 minutes until thickened, then remove from the heat. Stir in the remaining 50 ml of Kirschwasser. Cool completely.

9. 09

   Step 09

   For the cream filling: Whip 400 ml of very cold double cream, icing sugar and vanilla sugar on a high speed until stiff peaks form. Be careful not to overwhip, or it will turn to butter.

10. 10

    Step 10

    Split the completely cooled cake horizontally into 3 equal layers. Brush each layer thoroughly with the Kirschwasser syrup.

11. 11

    Step 11

    Place the first cake layer on a cake stand or serving plate. Spread one-third of the cream over the top. Distribute half of the cooled cherry filling evenly over the cream. Place the second cake layer on top and press down gently.

12. 12

    Step 12

    Spread half of the remaining cream over the second layer and distribute the remaining cherry filling. Place the third cake layer on top and press down gently to secure.

13. 13

    Step 13

    Spread the remaining cream thinly and evenly over the entire exterior of the cake (top and sides). Smooth with a spatula.

14. 14

    Step 14

    Finely grate the dark chocolate. Press the grated chocolate onto the sides of the cake with your hands. Pipe the remaining cream (whipped with 100 ml of double cream + 1 tablespoon of icing sugar) into small rosettes on top using a piping bag fitted with a star nozzle. Place one cherry on top of each rosette.

15. 15

    resting in the refrigerator

    Leave the cake to rest in the refrigerator for at least 2 hours (preferably overnight). Slice and serve cold.