Schwarzwälder Kirschtorte

Method

1. 01

   Bake the cocoa sponge

   Heat the oven to 175°C. Whip the eggs and sponge sugar for 8–10 minutes until very pale and thick. Sift in the flour, first cornstarch, cocoa and baking powder, fold gently, then fold in the melted butter. Bake in a lined 24 cm springform pan for 30–35 minutes.

   

2. 02

   Cool the sponge completely

   Cool the sponge in the pan for 10 minutes, then release it onto a rack and cool for at least 60 minutes. Do not cut warm sponge.

   

3. 03

   Cook the cherry filling

   Whisk the cherry-filling cornstarch and cherry-filling sugar into 100 ml of the reserved juice. Bring the remaining 300 ml juice to a simmer, whisk in the slurry and cook for 2 minutes until clear and thick. Fold in the drained cherries and cool for 30 minutes.

   

4. 04

   Split into three layers

   Use a long serrated knife to cut the fully cooled sponge horizontally into 3 even layers. Put the flattest layer aside for the top.

   

5. 05

   Brush with Kirsch

   Brush each cut sponge surface evenly with the Kirsch, using about one third on each layer. Let it absorb for 5 minutes before adding cream.

   

6. 06

   Whip the cream

   Whip the cold cream with the icing sugar and vanilla for 3–5 minutes until firm smooth peaks form. Stop before the cream becomes grainy.

   

7. 07

   Build the first layer

   Place the bottom sponge on a cake board. Pipe or spread a ring of whipped cream around the edge, fill the centre with half the cooled cherry filling, then cover with a thin layer of cream.

   

8. 08

   Build the second layer

   Set the middle sponge in place and repeat the cream ring, remaining cherry filling and thin cream layer. Keep the filling inside the edge so the cake stays straight.

   

9. 09

   Add the top and crumb coat

   Add the final sponge layer flat-side up. Spread a thin coat of whipped cream over the top and sides, then chill the cake for 20 minutes to set the layers.

   

10. 10

    Finish with cream

    Apply a final smooth layer of whipped cream over the chilled cake, reserving enough to pipe 12 rosettes around the top edge.

    

11. 11

    Add chocolate and cherries

    Shave the dark chocolate into curls and press them over the sides and centre of the cake. Place one reserved cherry on each of the 12 cream rosettes.

    

12. 12

    Chill before slicing

    Refrigerate the finished cake for at least 60 minutes before slicing. Cut with a hot dry knife so the cream and cherry layers remain clean and distinct.