Schwarzwälder Kirschtorte

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180°C conventional. Line the base of a 15 cm round cake tin with baking paper. Melt the butter and leave it to cool slightly so it blends into the batter without deflating it.

   15 g unsalted butter, melted and cooled
2. 2

   For the chocolate sponge, whisk the eggs, caster sugar, and salt over a bain-marie or with a mixer until very thick, pale, and tripled in volume, 4-6 minutes. A ribbon of batter should sit on the surface briefly before disappearing; this aeration is what lifts the sponge.

   2 egg, large60 g caster sugar1 pinch fine salt
3. 3

   Sift together the flour, cornstarch, cocoa powder, and baking powder. Fold them gently into the egg foam in 2 additions, using broad strokes to preserve volume. Fold in the cooled melted butter at the end, scraping from the bottom so no butter pockets remain.

   35 g plain flour10 g cornstarch15 g unsweetened cocoa powder2 g baking powder15 g unsalted butter, melted and cooled
4. 4

   Pour the batter into the prepared tin and bake for 16-18 minutes until the centre springs back lightly and a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a rack to cool completely before slicing; a warm sponge will tear and melt the cream later.

5. 5

   Meanwhile, make the cherry filling. Put the drained sour cherries, kirsch, and sugar in a small saucepan and bring just to a simmer. Stir the cornstarch with the water until smooth, then add it to the pan and cook for 1-2 minutes until glossy and lightly thickened. Keep 6 attractive cherries aside for decoration if needed, then spread the rest on a plate to cool quickly.

   180 g pitted sour cherries, drained35 ml kirsch20 g caster sugar6 g cornstarch20 ml water6 reserved whole cherries
6. 6

   Whip the cold double cream with the icing sugar and vanilla extract to medium peaks. Stop as soon as it holds its shape but still looks smooth; overwhipped cream will turn grainy and be difficult to spread cleanly.

   300 ml cold double cream25 g icing sugar2 ml vanilla extract
7. 7

   Slice the cooled sponge horizontally into 2 even layers. Brush the cut sides lightly with the remaining kirsch so the cake is fragrant but not soggy.

   15 ml kirsch
8. 8

   Place the first sponge layer on a serving plate. Spread a thin layer of whipped cream over it, then spoon on the cooled cherry filling, leaving a small border. Top with a little more cream to help level the cake, then place the second sponge layer on top.

   180 g pitted sour cherries, drained300 ml cold double cream
9. 9

   Cover the top and sides with the remaining whipped cream, smoothing with an offset spatula. Chill for 10 minutes so the cream firms slightly and the finish sets neatly.

   300 ml cold double cream
10. 10

    Make chocolate shavings by drawing a vegetable peeler or sharp knife along the dark chocolate. Press shavings around the sides and scatter some over the top. Pipe or spoon 6 small rosettes of cream on top and crown each with a reserved cherry. Serve well chilled for the cleanest slices.

    30 g dark chocolate, for shavings6 reserved whole cherries300 ml cold double cream

Origin & History

Schwarzwälder Kirschtorte comes from Germany’s Black Forest region, where kirsch, a clear cherry brandy, has long been produced. The classic combination of chocolate sponge, cherries, cream, and kirsch became one of Germany’s most famous celebratory cakes in the 20th century.