Cherry Chocolate Cake
All of the components of the classic German torte without the fuss. This cherry chocolate cake has layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser.
Ingredients
Devil's Food Cake
- 2 1/3 cups (280g) all-purpose flour
- 2 cups (400g) granulated sugar
- 2/3 cup (50g) Dutch-processed cocoa powder sifted if lumpy
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups (300ml) hot strong coffee you can substitute with flat cola or stout beer
- 2 Tbsp rum or brandy you can substitute with flat cola or stout beer
- 2 eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) mild-flavored oil such as vegetable oil
- 1 tsp vanilla extract
Cherry Filling and Topping
- 4 cups fresh or frozen sweet dark cherries pitted
- 1/4 cup (60ml) water
- 2 tbsp kirschwasser or brandy
- 1/2 cup (100g) granulated sugar
- 1 1/2 Tbsp cornstarch
Perfect Whipped Cream
- 2 cups (480ml) heavy whipping cream
- 1-2 Tbsp confectioners' sugar
- 1 tsp vanilla extract
Instructions
For the Cake
- Preheat the oven to 350°F / 175℃. Generously grease two 8-inch / 20cm round cake pans then line with greased parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. In a small bowl, stir together the coffee and rum.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined. Add the egg mixture and half the coffee-rum to the dry ingredients and mix with a spoon until smooth. Slowly add the remaining coffee-rum and whisk until totally blended and smooth. The batter will be quite thin.
- Pour the batter into the prepared pans. Gently tap the pans on the counter several times to release excess air bubbles.
- Bake until a tester comes out clean, about 30 minutes. Let the cakes cool completely before removing from the pan and inverting onto a serving plate.
For the Cherry Filling and Topping
- In a medium saucepan over medium heat, stir together the cherries, water, and kirschwasser. Cover and cook until the cherries are tender, about 10 minutes (for frozen cherries), or 15 minutes (for fresh cherries).
- In a small bowl, whisk together the sugar and cornstarch.
- Strain the cherries through a fine-mesh sieve and return the juice to the pan; reserve the fruit.
- Add the sugar mixture to the juice, turn the heat to medium, and cook until it comes to a boil and the liquid thickens and is transparent, about 3 minutes. Add the reserved fruit back to the pan and cook for another 30 seconds. Transfer to a bowl and let cool to room temperature.
- Transfer the filling to an airtight container and store in the refrigerator for up to 3 days.
Perfect Whipped Cream
- In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick—it will start to leave marks from the whisk in the cream.
- Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency. This ensures the stand won't over-mix.
Assembly
- Place one cake layer on a serving plate.
- Using an offset spatula, spread half of the whipped cream over the top of the cake. Distribute half the cherry filling over the cream. Repeat with the remaining cake, whipped cream, and filling. Finish by topping with chocolate shavings.
- Serve the cake immediately or store in the refrigerator, covered, for up to 24 hours.