Description
A traditional, moist chocolate sponge cake layered with tart dried black cherries, kirsch-soaked syrup, and whipped cream, finished with dark chocolate shavings.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 6 large eggs, room temperature
- 1/2 cup (115g) butter, melted and cooled
- 1 cup (240ml) whole milk, room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (200g) unsweetened dried black cherries
- 1/2 cup (120ml) kirsch (cherry brandy)
- 1/4 cup (50g) granulated sugar
- 3 cups (720ml) heavy cream, very cold
- 1/2 cup (60g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 4 ounces (115g) dark chocolate bar (70% or higher)
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper; dust sides with flour.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Sift or whisk vigorously to remove lumps.
- In a large bowl, beat eggs and 2 cups granulated sugar on medium-high speed for 8-10 minutes until the mixture triples in volume, becomes pale yellow, and forms a ribbon trail.
- Reduce mixer speed to low. Gradually add melted butter and milk, mixing just until combined.
- Add dry ingredients in three additions, folding gently with a spatula after each addition until just combined. Do not overmix.
- Divide batter evenly among prepared pans. Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- In a small bowl, combine dried cherries, 1/4 cup sugar, and half of the kirsch. Let sit for 15-20 minutes to plump.
- In a cold bowl, whip heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
- Place first cake layer on a stand. Brush with 2 tablespoons kirsch. Spread a layer of whipped cream, then scatter 1/3 of the cherry filling. Add another layer of cream.
- Repeat with the second layer: brush with kirsch, spread cream, add cherries, cover with cream.
- Top with the third cake layer and brush with remaining kirsch.
- Frost the entire cake with remaining whipped cream. Grate dark chocolate over the top and sides.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
The cake is best made ahead of time, allowing flavors to meld. Ensure heavy cream is very cold for proper whipping. If avoiding alcohol, substitute kirsch with cherry juice concentrate, though the traditional flavor will differ. Store covered in the refrigerator for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
Keywords: Black Forest Cake, Oktoberfest, Chocolate Cake, Cherry Cake, Kirsch, Traditional German Dessert, Layer Cake