Description
A decadent German dessert made with layers of chocolate sponge cake, whipped cream, tart cherries. Perfect for special occasions.
Ingredients
For the Chocolate Sponge Cake
- 1 cup all-purpose flour
- 1 cup sugar
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Filling & Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 2 tsp vanilla extract
- 1 jar (24 oz) morello cherries, drained (reserve juice)
- 3 tbsp cornstarch
- 3 tbsp water
- Chocolate shavings (for garnish)
- Fresh cherries (optional, for garnish)
Instructions
- Bake the Cake: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, mix eggs, oil, vanilla, and buttermilk. Combine wet and dry, then pour into pans. Bake for 25–30 minutes. Cool completely.
- Prepare Cherry Filling: In a saucepan, combine reserved cherry juice, cornstarch, and water. Cook until thickened. Stir in cherries and Kirsch. Let cool.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the Cake: Slice cake layers in half (making 4 layers). Place one layer on a plate, spread whipped cream, then cherry filling. Repeat with remaining layers.
- Decorate: Frost outside of cake with whipped cream, garnish with chocolate shavings, and top with fresh cherries.
- Chill for at least 2 hours before slicing.
Notes
- Chill mixing bowl and beaters before whipping cream for best results.
- Can be made a day ahead—flavors improve overnight.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
