Moist Dark chocolate cake - filled with whipped cream and cherries - the cake decorated with chocolate curls ( garnished ) . This cake is very popular and well known - originates from Germany
Ingredients to make cake:
1+¼ cup sugar (275 g Approximately)
½ cup butter - softened (110 g Approximately)
2 eggs
1+¼ cup all-purpose flour (140 g Approximately)
½ cup (50 g) unsweetened cocoa powder - natural
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
¾ cup (1.8 dl) buttermilk.
Ingredients for filling :¼ cup Kirschwasser (cherry brandy or Kirsch).. optional - Choice is up to your taste.
¼ cup confectioners' sugar
2 cans pitted cherries or cherry pie filling (400 g or 14 oz)
3 cups (7.2 dl) heavy whipping cream, chilled
for garnish - shavings or Milk chocolate curls
Maraschino cherries or sweet cherries - for garnish - optional if you want
Method :
First >> Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
1- Line a 9 inch cake pan ( = 23 cm) with greaseproof or other non-stick paper.
2- Beat the softened butter with sugar by electric mixer until white and fluffy.
3- Then - add one egg at a time - mix well between each egg.
4- Add sifted flour - cocoa powder - baking powder - vanilla extract - baking soda - and buttermilk.. then mix until the batter is smooth.
5- Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 50-60 minutes ( after 45 minutes make test by a wooden pick inserted in center should come out with just a few moist crumbs on it ) - Do not over-bake!
6- Leave cake to cool - then - use a long serrated knife to cut the cake horizontally into 3 equal layers.
note : It is easier to cut if kept in a refrigerator for a few hours before cutting.
Filling method :
1- Drain cherry pie filling in a colander to remove most of the thickened juices.
2- Beat the whipping cream with confectioners' sugar until it thickens.
3- Using a vegetable peeler - shave chocolate and refrigerate until the cake is assembled.
Assembling process :
1- Sprinkle each layer of the cake with Kirschwasser.
2- Place one cake layer on a serving plate.
3- Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
4- Then - add the second cake layer.
5- Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
6- Then - add the third cake layer.
7- Spread again - one fifth of the whipped cream on top and one fifth on the sides.
8- Gently press the chocolate curls on the sides and/or on top of the cake.
Other choices with Variations :
You may substitute the cherry pie filling with cherry jam - so - spread first the jam on the cake layers, then whipped cream on top.
You may use three cake tins instead of one - so - the baking time must be shortened.
If cake flour is used, the cake comes out much fluffier (it's suggested by Andrea in February 2009).
Ingredients to make cake:
1+¼ cup sugar (275 g Approximately)
½ cup butter - softened (110 g Approximately)
2 eggs
1+¼ cup all-purpose flour (140 g Approximately)
½ cup (50 g) unsweetened cocoa powder - natural
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
¾ cup (1.8 dl) buttermilk.
Ingredients for filling :¼ cup Kirschwasser (cherry brandy or Kirsch).. optional - Choice is up to your taste.
¼ cup confectioners' sugar
2 cans pitted cherries or cherry pie filling (400 g or 14 oz)
3 cups (7.2 dl) heavy whipping cream, chilled
for garnish - shavings or Milk chocolate curls
Maraschino cherries or sweet cherries - for garnish - optional if you want
Method :
First >> Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
1- Line a 9 inch cake pan ( = 23 cm) with greaseproof or other non-stick paper.
2- Beat the softened butter with sugar by electric mixer until white and fluffy.
3- Then - add one egg at a time - mix well between each egg.
4- Add sifted flour - cocoa powder - baking powder - vanilla extract - baking soda - and buttermilk.. then mix until the batter is smooth.
5- Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 50-60 minutes ( after 45 minutes make test by a wooden pick inserted in center should come out with just a few moist crumbs on it ) - Do not over-bake!
6- Leave cake to cool - then - use a long serrated knife to cut the cake horizontally into 3 equal layers.
note : It is easier to cut if kept in a refrigerator for a few hours before cutting.
Filling method :
1- Drain cherry pie filling in a colander to remove most of the thickened juices.
2- Beat the whipping cream with confectioners' sugar until it thickens.
3- Using a vegetable peeler - shave chocolate and refrigerate until the cake is assembled.
Assembling process :
1- Sprinkle each layer of the cake with Kirschwasser.
2- Place one cake layer on a serving plate.
3- Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
4- Then - add the second cake layer.
5- Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
6- Then - add the third cake layer.
7- Spread again - one fifth of the whipped cream on top and one fifth on the sides.
8- Gently press the chocolate curls on the sides and/or on top of the cake.
Other choices with Variations :
You may substitute the cherry pie filling with cherry jam - so - spread first the jam on the cake layers, then whipped cream on top.
You may use three cake tins instead of one - so - the baking time must be shortened.
If cake flour is used, the cake comes out much fluffier (it's suggested by Andrea in February 2009).