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Schwarzwälder Kirschtorte

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A classic German chocolate and cherry layer cake, known as Schwarzwälder Kirschtorte, featuring layers of chocolate sponge, whipped cream, and cherries.

Ingredients

Scale
  • 250 grams all-purpose flour
  • 200 grams sugar
  • 75 grams cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 240 ml milk
  • 120 ml vegetable oil
  • 2 teaspoons vanilla extract
  • 240 ml boiling water
  • 700 ml heavy cream
  • 200 grams sweet cherries, pitted
  • 100 ml Kirsch (cherry schnapps)

Instructions

  1. Preheat your oven to 175°C (350°F) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  3. In a separate bowl, beat the eggs and then add the milk, oil, and vanilla extract. Mix until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gradually add boiling water until the batter is smooth.
  5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool completely, then slice each cake in half horizontally to create four layers.
  7. Whip the heavy cream until soft peaks form. Set aside.
  8. Place one layer of cake on a serving plate, soak with Kirsch, then spread with whipped cream and top with cherries.
  9. Repeat the process until all layers are stacked, finishing with whipped cream on top.
  10. Decorate with chocolate shavings and cherries.

Notes

  • This cake can be made a day in advance for better flavor.
  • For a non-alcoholic version, omit the Kirsch and use cherry juice.
  • Use fresh cherries for better taste.

Nutrition

Find it online: https://kochideenwelt.de/schwarzwalder-kirschtorte/