Schwarzwälder Kirschtorte (Black Forest Cherry Cake)


Chocolate Sponge Cake

  • 300 g butter
  • 5 eggs
  • 200g sugar,
  • 300g flour
  • 30 g cocoa
  • 15 g bicarbonate of soda (baking soda)

Cherry topping

  • 450g-jar pitted sour cherries, drained well
  • 600 g sweet cream
  • 2 teaspoons vanilla sugar
  • 2 teaspoons whipping cream stiffener
  • chocolate curls, for decoration


Chocolate Sponge Cake:

  1. Preheat oven to 175°C. Grease only the bottom of a 26cm round springform cake tin and line the base with baking paper. Mix together butter, sugar, cocoa and eggs for two minutes.
  2. Put into flour and baking soda. Mix together for another minute.
  3. Put the batter into the cake tin. Give the tin a light tap on the kitchen bench to get rid of any large bubbles in the batter.
  4. Bake for about 45 minutes.
  5. Let the Cake base become hypothermic. Then cut it twice, so that you get three big discs.

Cherry topping:

  1. Whip the cream with vanilla sugar and whipping cream stiffener.
  2. Put half of the cherries on the first bottom. Put a quarter of the cream above.
  3. Apply the second bottom above. Put half of the cream above.
  4. Apply the third bottom above. Remaining cream above and around the cake. At the end decorate with cream topping, remaining cherries and chocolate curls.