A traditional German layer cake featuring rich chocolate sponge cake, luscious whipped cream, and sweet cherry filling, often infused with Kirschwasser (cherry brandy).
For the Chocolate Sponge Cake:
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Cherry Filling:
2 (15-ounce) cans pitted sour cherries, drained (reserve ½ cup juice)
½ cup granulated sugar
2 tablespoons cornstarch
¼ cup Kirschwasser (cherry brandy), optional
For the Kirschwasser Syrup (optional, but traditional):
½ cup reserved cherry juice
¼ cup Kirschwasser (cherry brandy)
2 tablespoons granulated sugar
For the Whipped Cream Frosting:
4 cups (1 quart) heavy cream, very cold
½ cup powdered sugar
2 teaspoons vanilla extract
For Decoration:
1 cup chocolate shavings or curls
Fresh or candied cherries
Prepare the Chocolate Sponge Cake:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Prepare the Cherry Filling:
In a medium saucepan, combine the drained cherries, ½ cup granulated sugar, and cornstarch. Stir well.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
Remove from heat and stir in Kirschwasser, if using. Let cool completely.
Prepare the Kirschwasser Syrup (if using):
In a small saucepan, combine reserved cherry juice, Kirschwasser, and 2 tablespoons granulated sugar.
Heat over medium heat, stirring until sugar dissolves. Remove from heat and let cool.
Prepare the Whipped Cream Frosting:
In a large, chilled bowl, beat the very cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
Assemble the Cake:
If necessary, level the cooled cake layers with a serrated knife.
Place one cake layer on a serving plate or cake stand. If using, brush generously with Kirschwasser syrup.
Spread about one-third of the cherry filling evenly over the cake layer.
Spread about one-quarter of the whipped cream over the cherry filling.
Place the second cake layer on top, brush with syrup (if using), and repeat with cherry filling and whipped cream.
Place the third cake layer on top, brush with syrup (if using).
Cover the entire cake with the remaining whipped cream, smoothing the sides and top with an offset spatula.
Decorate the sides of the cake with chocolate shavings or curls. Arrange fresh or candied cherries on top of the cake.
Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cake to set.