Are you a cake lover? This is one of those cakes that will certainly make your mouth water! My father came to the United States from Germany when he was a young man and I have such a love for my heritage. When I found out this cake originated from Germany (called Schwarzwalder Kirschtorte) I knew I just had to make it. I can honestly say I truly loved it! It is a delightful combination of chocolate, cherries, and whipped cream. Not only is it scrumptious but it is simply gorgeous! I found this on the Bird On A Cake blog created by Robin.
- 1 cup boiling water
- 2 cups granulated sugar
- 1 3/4 cups all purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk (or 1 tablespoon vinegar mixed with 1 cup milk)
- 1/2 cup vegetable oil
- 1 teaspoon cherry extract
- 1 1/2 cups heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 (21 oz.) can cherry pie filling
Heat oven to 350 degrees. Line the bottoms of two 9 inch round cake pans with wax paper and grease the sides. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients. In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and cherry extract. Beat with mixer until combined. Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour the batter into prepared pans and bake for 20 – 24 minutes (until toothpick inserted in center comes out clean).
Place the chocolate chips in a small metal bowl. Heat the cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Wait for 2 minutes, then slowly stir the mixture until all the chips have completely melted and it is thoroughly combined. Stir in the vanilla. Let the ganache cool until it reaches a thicker, spreadable consistency.
Chill a large mixing bowl and beaters in the freezer for 10 minutes. Pour heavy cream into the bowl and whip until peaks are just about to form. Add vanilla and sugar, beat until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Assembling Your Cake
Level cake layers and place one layer on a cake plate. Spread 3/4 of the whipped cream on the cake layer, leaving one inch of space around the edge. Reserve 12 cherries and set aside; drop the remaining pie filling by spoonfuls on top of the whipped cream. Place second cake layer on top. Spread thickened ganache on top of the cake, just to the edges. Garnish with remaining whipped cream and reserved cherries.
Hope this has inspired you to try this fabulous desert. Happy baking!