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Schwarzwälder Kirschtorte

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A classic German chocolate cherry cake, renowned for its rich flavor and decadent layers.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 2 cups cherries, pitted
  • 1 cup whipped cream
  • ½ cup kirsch (cherry brandy)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla, and mix until smooth.
  4. Gradually add boiling water, mixing until well combined.
  5. Pour batter into lined and greased cake pans.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Let the cakes cool, then slice in half horizontally to create layers.
  8. Moisten each layer with kirsch, add cherries and whipped cream between layers.
  9. Cover the cake with whipped cream and decorate with chocolate shavings.

Notes

  • Best served chilled to enhance the flavors.
  • Can be made a day ahead and stored in the refrigerator.

Nutrition

Find it online: https://michaelskueche.de/schwarzwalder-kirschtorte-2/