📝 About This Recipe
Hailing from the mist-covered peaks of Germany’s Black Forest, this iconic cake is a symphony of contrasting textures and deep flavors. It features layers of airy chocolate sponge soaked in Kirschwasser (cherry brandy), sandwiched between billows of fresh whipped cream and tart Morello cherries. This is not just a cake; it is a celebration of the stone fruit, where the acidity of the drupes perfectly cuts through the richness of the cocoa and cream.
🥗 Ingredients
Chocolate Sponge Cake
- 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)
- 4 tablespoons Unsalted Butter (melted and cooled)
Cherry Filling & Syrup
- 24 ounces Sour Morello Cherries (jarred or canned, drained (reserve the juice))
- 1/2 cup Kirschwasser (Cherry Brandy) (essential for authenticity)
- 1 tablespoon Cornstarch
- 2 tablespoons Granulated Sugar (for the syrup)
Whipped Cream Frosting & Garnish
- 3 cups Heavy Whipping Cream (very cold)
- 1/2 cup Powdered Sugar (sifted)
- 1 teaspoon Vanilla Extract
- 4 ounces Dark Chocolate Bar (for shaving)
- 10-12 pieces Fresh Sweet Cherries (with stems for garnish)
👨🍳 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 granulated sugar 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 and cocoa powder together. Gently fold the dry ingredients into the egg mixture in three batches using a spatula, being careful not to deflate the air. Fold in the melted butter at the very end.
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4
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
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5
While the cakes bake, prepare the cherry filling. In a small saucepan, whisk 1/2 cup of reserved cherry juice with 1 tablespoon of cornstarch and 2 tablespoons of sugar. Bring to a simmer until thickened.
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6
Remove the juice from heat and stir in the drained Morello cherries and 2 tablespoons of the Kirschwasser. Let this mixture cool completely.
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7
In a separate small bowl, mix the remaining Kirschwasser with 2 tablespoons of cherry juice to create the soaking syrup.
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8
Whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat into butter.
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9
Slice each cooled cake layer horizontally in half to create four thin layers. (Alternatively, keep as two thick layers for a simpler version).
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10
Place the first cake layer on a serving plate. Generously brush it with the Kirschwasser soaking syrup. Spread a thin layer of whipped cream, then pipe a ring of cream around the edge to hold the cherries in.
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11
Spread half of the cooled cherry filling inside the ring. Top with the second cake layer and repeat the soaking and filling process.
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12
Place the final cake layer on top and brush with the remaining syrup. Frost the top and sides of the entire cake with the remaining whipped cream.
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13
Use a vegetable peeler to create chocolate shavings from the dark chocolate bar. Press the shavings onto the sides of the cake.
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14
Pipe 10-12 rosettes of whipped cream around the top edge and place a fresh sweet cherry on each rosette. Sprinkle remaining chocolate shavings in the center.
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15
Refrigerate the cake for at least 4 hours (ideally overnight) before serving to allow the flavors to meld and the Kirsch to penetrate the sponge.
💡 Chef's Tips
Always use Kirschwasser; it is a clear brandy made from double-distilled tart cherries and provides the signature 'kick'. Ensure your whipping cream is very cold and your cake layers are completely cooled before assembly to prevent melting. If you can't find Morello cherries, look for 'Sour Cherries' in light syrup; sweet canned cherries are often too mushy and lack the necessary tartness. For the cleanest slices, dip a long sharp knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Serve with a small glass of chilled Kirschwasser on the side for a truly traditional experience. Pairs beautifully with a strong, dark roast coffee or an Earl Grey tea. For a non-alcoholic version, substitute the Kirsch with a reduction of tart cherry juice and a drop of almond extract. Serve slightly chilled, but not ice-cold, to allow the chocolate flavors to bloom.