📝 About This Recipe
Originating from the scenic Black Forest region of Germany, this iconic cake is a masterpiece of textures and flavors. It features layers of airy chocolate sponge soaked in Kirschwasser (cherry brandy), sandwiched with tart Morello cherries and clouds of stabilized whipped cream. Topped with dark chocolate shavings, it is a sophisticated, not-too-sweet dessert that embodies the elegance of traditional German pastry craft.
🥗 Ingredients
Chocolate Sponge (Biskuit)
- 6 pieces Large eggs (at room temperature)
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 150 grams All-purpose flour (sifted)
- 50 grams Unsweetened cocoa powder (high quality Dutch-processed)
- 50 grams Cornstarch
- 2 teaspoons Baking powder
- 50 grams Unsalted butter (melted and cooled)
Cherry Filling & Soaking Syrup
- 700 grams Sour cherries (Morello) (jarred or canned, drained; reserve the juice)
- 2 tablespoons Cornstarch
- 2 tablespoons Granulated sugar
- 4-6 tablespoons Kirschwasser (Cherry Brandy) (essential for authentic flavor)
Whipped Cream & Garnish
- 800 ml Heavy whipping cream (very cold)
- 3-4 tablespoons Whip It (Sahnesteif) or powdered sugar (to stabilize the cream)
- 100 grams Dark chocolate (shaved into curls)
- 12 pieces Reserved whole cherries (for the top)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Grease the bottom of a 10-inch (26cm) springform pan and line it with parchment paper; do not grease the sides as this allows the sponge to climb.
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2
In a large bowl, beat the eggs and sugar with a stand mixer on high speed for at least 8-10 minutes until the mixture is thick, pale, and triples in volume.
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3
Sift together the flour, cocoa powder, cornstarch, and baking powder. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the air.
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4
Fold in the melted butter until just combined. Pour the batter into the pan and bake for 25-30 minutes, or until a skewer comes out clean.
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5
Let the cake cool completely in the pan before removing. For best results, bake the sponge a day in advance to make slicing easier.
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6
Prepare the filling: Mix 4 tablespoons of reserved cherry juice with cornstarch and sugar. Bring the remaining juice to a boil in a saucepan, whisk in the starch mixture, and cook until thickened. Stir in the drained cherries and let cool.
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7
Slice the cooled sponge horizontally into three even layers using a long serrated knife.
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8
Drizzle each layer generously with Kirschwasser. This is the 'soul' of the cake; don't be too shy with the brandy!
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9
Whip the heavy cream with the stabilizer (or powdered sugar) until very stiff peaks form.
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10
Assemble the base: Place the bottom layer on a plate. Pipe two rings of whipped cream on the layer and fill the gaps between the rings with the cooled cherry mixture.
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11
Place the second sponge layer on top. Spread a thick, even layer of whipped cream over it. Top with the final sponge layer.
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12
Frost the top and sides of the entire cake with the remaining whipped cream, reserving a small amount for piping decorations.
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13
Pipe 12 cream rosettes around the top edge and place a reserved cherry on each. Press chocolate shavings into the center of the top and all around the sides.
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14
Refrigerate the cake for at least 4 hours (ideally overnight) before serving to allow the flavors to meld and the structure to set.
💡 Chef's Tips
Always use Kirschwasser (cherry brandy) for the authentic German taste; cherry extract is not a substitute. Make sure your heavy cream is ice-cold before whipping to ensure it reaches maximum volume and stability. Slicing the sponge is much easier if you bake it the day before and wrap it in plastic wrap overnight. Use a vegetable peeler on a room-temperature block of dark chocolate to create beautiful, large chocolate curls. If you cannot find Morello cherries, look for jarred 'sour cherries' in light syrup rather than sweet maraschino cherries.
🍽️ Serving Suggestions
Serve with a steaming cup of strong German coffee or an afternoon Earl Grey tea. Pair with a small glass of chilled Kirschwasser on the side for an extra kick. This cake is traditionally served as part of 'Kaffee und Kuchen' (coffee and cake time) in the late afternoon. Keep the cake chilled until the very moment of serving to maintain the integrity of the whipped cream. A garnish of fresh mint leaves can add a pop of color for modern presentation.