Description
A classic German dessert featuring layers of chocolate sponge cake soaked in cherry syrup, filled with whipped cream and cherries, and topped with chocolate shavings.
Ingredients
Scale
- 200g dark chocolate, chopped
- 150g unsalted butter
- 200g caster sugar
- 4 large eggs
- 100g plain flour
- 50g cocoa powder
- 1 tsp baking powder
- 400g pitted cherries (fresh or canned)
- 3 tbsp cherry brandy
- 500ml double cream
- 2 tbsp icing sugar
- Dark chocolate shavings for decoration
Instructions
- Preheat the oven to 180°C (160°C fan) and grease and line two 20cm round cake tins.
- Melt the dark chocolate and butter together in a heatproof bowl over simmering water, then set aside to cool slightly.
- In a large bowl, whisk the sugar and eggs until pale and fluffy. Fold in the melted chocolate mixture.
- Sift in the flour, cocoa powder, and baking powder, then gently fold until combined.
- Divide the batter between the prepared tins and bake for 25-30 minutes, or until a skewer inserted comes out clean. Let cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling, drain the cherries and reserve the juice. Mix 3 tbsp of the cherry juice with the cherry brandy.
- Whip the double cream and icing sugar until soft peaks form.
- To assemble, brush the cherry brandy mixture over the cooled cakes. Layer one cake with whipped cream and cherries, then top with the second cake and more cream. Decorate with chocolate shavings.
- Refrigerate for at least 2 hours before serving.
Notes
Ensure cherries are well-drained to prevent the cake from becoming soggy. For a non-alcoholic version, substitute cherry brandy with cherry syrup.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: German
Nutrition
- Calories: 450
- Sugar: 40g
- Fat: 25g
- Carbohydrates: 55g
- Protein: 6g