📝 About This Recipe
Transport your senses to the misty peaks of the Black Forest with this quintessential German masterpiece. This cake is a sophisticated harmony of airy chocolate sponge, tart Morello cherries, and billows of fresh whipped cream, all elevated by the indispensable kick of Kirschwasser (cherry brandy). Perfect for Oktoberfest celebrations or a cozy autumn gathering, it is as visually stunning as it is deeply flavorful.
🥗 Ingredients
Chocolate Sponge Base
- 6 Large Eggs (at room temperature)
- 1 cup Granulated Sugar
- 1 cup All-purpose Flour (sifted)
- 1/2 cup Dutch-process Cocoa Powder (high quality for deep color)
- 4 tablespoons Unsalted Butter (melted and cooled)
- 1 teaspoon Baking Powder
Cherry Filling & Syrup
- 24 ounces Sour Morello Cherries (jarred or canned, pitted and drained (reserve juice))
- 2 tablespoons Cornstarch
- 1/2 cup Kirschwasser (Cherry Schnapps) (essential for authenticity)
- 2 tablespoons Granulated Sugar (for the cherry glaze)
Whipped Cream Frosting & Garnish
- 3 cups Heavy Whipping Cream (very cold)
- 1/2 cup Confectioners' Sugar (sifted)
- 1 teaspoon Vanilla Extract
- 4 ounces Dark Chocolate (shaved into curls)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
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2
In a large bowl, beat the 6 eggs and 1 cup of sugar with a stand mixer on high speed for about 8-10 minutes until the mixture is thick, pale, and tripled in volume (the 'ribbon stage').
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3
Sift the flour, cocoa powder, and baking powder together. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the air.
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4
Drizzle the melted butter around the edge of the batter and fold in quickly. Divide the batter evenly between the prepared pans.
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5
Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
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6
Prepare the cherry filling: In a small saucepan, whisk 1 cup of the reserved cherry juice with 2 tbsp cornstarch and 2 tbsp sugar. Cook over medium heat until thickened and clear.
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7
Stir in the drained Morello cherries and 2 tablespoons of the Kirschwasser. Set aside to cool completely.
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8
Cut each cooled cake horizontally to create four thin layers total. Mix the remaining Kirschwasser with 2 tablespoons of cherry juice to create a soaking syrup.
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9
Whip the cold heavy cream with confectioners' sugar and vanilla until stiff peaks form. Be careful not to over-beat into butter.
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10
Place the first cake layer on a serving plate. Generously brush with the Kirsch soaking syrup. Pipe a ring of whipped cream around the edge and fill the center with 1/3 of the cherry mixture.
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11
Spread a thin layer of whipped cream over the cherries and top with the second cake layer. Repeat the soaking and filling process for the next two layers.
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12
Place the final cake layer on top. Frost the top and sides of the entire cake with the remaining whipped cream.
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13
Press chocolate shavings into the sides of the cake. Pipe 12 decorative cream rosettes on top and place a reserved cherry on each rosette. Pile more chocolate shavings in the center.
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14
Refrigerate the cake for at least 4 hours (ideally overnight) before serving to allow the Kirsch to penetrate the sponge and the flavors to meld.
💡 Chef's Tips
Use a vegetable peeler on a room-temperature block of chocolate to get those perfect, large chocolate curls. Always use Morello (sour) cherries; sweet Bing cherries won't provide the necessary tart contrast to the cream. If you cannot find Kirschwasser, you can substitute with cherry juice for a non-alcoholic version, but the flavor profile will change significantly. Make sure your whipped cream is very stiff; if your kitchen is warm, use a cream stabilizer (like Sahnesteif) to prevent the cake from weeping.
🍽️ Serving Suggestions
Serve with a strong cup of German coffee (Kaffee und Kuchen style). Pairs beautifully with a glass of chilled dessert wine or a small glass of extra Kirschwasser. For an Oktoberfest theme, serve alongside a dry Riesling to cut through the richness of the cream. A dollop of extra cherry compote on the side adds a lovely touch for those who love fruit.