DE
Germany
Featured recipe
Europe
DE
Chocolate cake layered with cherries and whipped cream, then finished with chocolate curls.
50 min
30 min
12 servings
Hard
1 hr 20 min + cooling
1 3/4 cups (210 g) all purpose flour 3/4 cup (65 g) unsweetened cocoa powder 1 3/4 cups (350 g) granulated sugar 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp fine salt 2 large eggs 1 cup (240 ml) whole milk 1/2 cup (120 ml) neutral oil 2 tsp vanilla extract 1 cup (240 ml) hot coffee 2 cups (300 g) pitted sour cherries 1/3 cup (67 g) granulated sugar 2 tbsp water 1 tbsp cornstarch 2 tbsp kirsch, optional 3 cups (720 ml) cold heavy cream 1/3 cup (40 g) powdered sugar 2 tsp vanilla extract 4 oz (115 g) dark chocolate, shaved 12 cherries, for decorating
1. Heat oven to 350°F (175°C). Grease two 9 inch round pans and line with parchment. 2. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt. 3. Add eggs, milk, oil, and vanilla. Mix smooth, then slowly stir in hot coffee. 4. Divide between pans and bake 25 to 30 minutes. Cool completely. 5. Cook cherries and sugar in a saucepan. Mix water and cornstarch and stir it in. Cook for 3 to 5 minutes until thick. Cool and add kirsch if using. 6. Whip cream, powdered sugar, and vanilla to firm peaks. 7. Slice each cake horizontally to make four layers. 8. Layer cake, whipped cream, and cherries three times. Add the final cake layer and cover with remaining cream. 9. Decorate with chocolate and cherries. 10. Chill for at least 2 hours before slicing.
SCHNAX TIP
All parts should be completely cool before assembly. Chilling the finished cake makes it easier to slice.