Everything about this rich dark timberland cake is delectable. This exemplary German cake (Schwarzwälder Kirschtorte), is clammy, delightful, and a group top choice.
I utilized dutch-handled cocoa in light of the fact that in Europe this is somewhat cocoa what you can get in each store. Regular cocoa powder isn't promptly accessible all over. So when you read a unique German heating formula and notices cocoa, at that point dutch-prepared cocoa is the thing that they are normally discussing.
This has to do with the acridity of the cocoa. Dutch-handled cocoa needs preparing powder to respond in your heating merchandise. Ordinary cocoa powder needs heating soft drink to respond to let your preparing merchandise rise. Dutch cocoa will make the dark woods cherry cake taste far and away superior as well.
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Ingredients
Chocolate cake
- 6 large eggs
- 1 cup granulated white sugar (200g)
- 1/4 cup unsalted butter, melted (56g)
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1 1/4 cups all-purpose flour, spooned and leveled (150g)
- 1/2 cup dutch-processed cocoa powder, spooned and leveled (42g)
- 2 tsp baking powder
- 1/2 tsp salt
Sour-cherry filling
- 4 tsp cornstarch
- 4 tbsp canned sour cherry water
- 1/4 cup canned sour cherry water (60ml)
- 1/4 cup kirsch (60ml)
- 3/8 cup granulated white sugar (75g)
- 1 lbs canned sour cherries, drained (450g)
Whipped cream
- 3 cups heavy whipping cream (720ml)
- 1/4 cup granulated white sugar (50g)
- For decoration: additional whipped cream, chocolate sprinkles, and fresh cherries to your preference
Instructions
- Preheat oven to 320 °F (160°C). Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper and set aside. The easiest way to line a springform pan with parchment paper is to cut out a circle for the bottom and 2-3 inch strips for the sides.
- In a large mixing bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, mix eggs, sugar, butter, and vanilla* until creamy and fully combined about 2-3 minutes.
- Sift in flour, cocoa, baking powder, and salt. Stir to combine, another 1-2 minutes. Transfer to the prepared baking pan and bake for about 33-38 minutes or until a toothpick in the center comes out clean. Do not overbake. I baked mine exactly 35 minutes. Let cool to room temperature.
- Place drained sour cherries into a medium-sized bowl. Set aside.
- In a small bowl, stir together cornstarch and 4 tbsp of canned sour cherry water to combine.
- In a heavy-bottomed saucepan, bring 1/4 cup canned sour cherry water, kirsch, and sugar over medium heat to a simmer. Stir constantly. Pour in the cherry-cornstarch mixture and cook for 1-2 minutes until it gets thick like syrup and coats the back of a spoon. Stir continuously. Remove from the heat and pour over sour cherries. Let cool to room temperature.
- In a large mixing bowl, whisk heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
- Cut the cake horizontally two times that you have three almost evenly thick cake layers. Place the bottom cake layer on a cake stand or plate and brush with cherry syrup lightly.
- Spread with whipped cream and pipe an additional ring of whipped cream around the edges (together about 1/6 of the cream). Watch the photos and video for better understanding. Then spoon the half of the sour cherries (with very little liquid) on top of the cream but inside the piped ring. The ring makes sure that the cherries stay inside the cake and no syrup is running out the sides. Then spoon additional whipped cream on top of cherries and spread evenly to cover them (another 1/6 of the cream, so that about 1/3 of the cream is now used in total). Place the second cake layer on top and repeat.
- Finish with the third cake layer on top and spread remaining 1/3 of whipped cream all over the cake and around the edges. Chill in the fridge for at least 4 hours.
- Before serving, decorate with chocolate sprinkles, fresh cherries, and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days.
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