This flavorful and gorgeous German dessert is a fluffy chocolate sponge cake that also comes with delicious homemade cherry filling and whipped cream. It is super easy to make. It is every chocolate lover’s dream!
5 large eggs (separated)
1 c. granulated sugar (divided)
1 teaspoon vanilla extract
1 c. all-purpose flour
2 teaspoon baking powder
1/3 c. cornstarch
1/4 c. unsweetened cocoa powder
1 1/2 c. cherry juice (divided)
2 c. cherries (pitted)
5 tablespoons cornstarch
2 tablespoons sugar
1/3 c. kirsch (divided)
4 c. heavy cream
1/2 c. powdered sugar
16 fresh cherries
4 ounces bittersweet baking chocolate (coarsely grated)
- Preheat oven to 350 degrees Fahrenheit. Line an 8-inch springform pan with parchment paper.
- Beat egg whites with 1/2 cup of sugar in the bowl of a stand mixer fitted with the whisk attachment on high speed for about 8 minutes or until stiff peaks form. Place in a large bowl and set aside.
- Using the bowl of the stand mixer again, mix egg yolks with the remaining 1/2 cup sugar and vanilla extract. At medium speed, beat until thick and creamy.
- Add the egg yolk mixture to the egg white mixture. Fold it in using a spatula. It is important that you do not stir the mixture.
- In a separate bowl, combine all-purpose flour, cornstarch, baking powder, and cocoa powder. Sieve over the egg mixture and then fold in carefully until combined.
- Transfer the mixture to the springform pan and smooth the top using a silicone spatula. Bake for about 25 minutes.
- Carefully turn the cake onto a cooling rack lined with parchment paper. Get rid of the parchment paper at the bottom and allow the cake to cool completely.
- Once the cake is cooled completely, cut into 3 even layers using a serrated knife.
- From the 1 cup of cherry juice, remove 4 tablespoons. In a small bowl, combine it with sugar and cornstarch.
- Place the remaining cherry juice in a small saucepan and bring it to a simmer. Remove from heat and add the cornstarch mixture. Bring back to a simmer while whisking until it thickens.
- Add the cherries and remove from heat. Add about half of the kirsch and let cool for about 5 to 10 minutes.
- Beat 4 cups of heavy cream in the bowl of a stand mixer fitted with the whisk attachment at high speed until soft peaks form. Add 1/2 cup of powdered sugar and beat for about 2 to 3 minutes or until stiff peaks form.
- Refrigerate until ready to assemble.
Assemble the cake:
- Put the top cake layer on a platter.
- Drizzle some cherry juice over the cake layer and then top with half of the cherry mixture. Be sure to leave a 1-inch border.
- Top with 1/4 of the whipped cream. Smooth it out using a spatula.
- Put the middle cake layer on top and drizzle again with the liquid, followed by the cherries and cream.
- Put the third cake layer on top. Spread about 1/3 of the remaining whipped cream on top.
- Spread the remaining cream on the sides of the cake.
- Decorate the sides with grated chocolate.
- Pipe 16 swirls of whipped cream on top and garnish the center of the cake with the remaining grated chocolate.
- Put a cherry on each swirl.
- To check if the cake is done, try inserting a skewer in the center. It should come out clean or with only a few crumbs attached.
- When making the whipped cream, you might have to do it in batches, depending on your mixer.
- Do not over-whip the whipped cream. It should be stiff and spreadable.