Schwarzwälder Kirschtorte – Traditional German Chocolate Cherry Cake

Preparation

1. 01

   Oven 180°C, conventional

   Preheat the oven to 180°C, conventional. Line the bottom of a 24 cm round cake pan with parchment paper and lightly grease the sides.

2. 02

   Step 02

   Sift the flour, cocoa powder, baking powder, and salt together into a bowl. Whisk to combine and set aside.

3. 03

   Step 03

   Beat the egg yolks with half of the granulated sugar (100 g) with an electric mixer until pale and fluffy, about 5 minutes. Continue beating while adding the melted and cooled butter in a thin stream.

4. 04

   Step 04

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

5. 05

   Step 05

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

6. 06

   180°C, conventional, 30–35 minutes

   Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 30–35 minutes. Check for doneness with a toothpick test. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack and cool completely (at least 1 hour).

7. 07

   Bring to a boil

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

8. 08

   Cooking over medium heat

   For the cherry filling: Place 400 g of pitted cherries in a saucepan. Mix 2 tablespoons of cornstarch 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: Beat 400 ml of very cold heavy cream, powdered sugar, and vanilla sugar on high speed until stiff. Be careful not to overbeat, or it will turn to butter.

10. 10

    Step 10

    Split the completely cooled cake horizontally into 3 even layers. Using a pastry brush, thoroughly soak each layer 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. Evenly distribute half of the cooled cherry filling over the cream. Place the second cake layer on top and press 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 gently to secure.

13. 13

    Step 13

    Spread the remaining cream over the entire exterior of the cake (top and sides) in a thin, even layer. Smooth with a spatula.

14. 14

    Step 14

    Shave the dark chocolate finely. Press the chocolate shavings onto the sides of the cake by hand. Pipe the remaining cream (100 ml heavy cream + 1 tablespoon powdered sugar, whipped) onto the top in small rosettes using a piping bag fitted with a star tip. Place one cherry on top of each rosette.

15. 15

    resting in the refrigerator

    Refrigerate the cake for at least 2 hours (preferably overnight). Slice and serve cold.