Prep 1 hr
Cook 18 mins
A classic, and not as difficult to make as you might think. Do try this delicious recipe - you'll make it again and again.
- 6 eggs
- 1 cup sugar, scant
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 cup all-purpose flour
- 1⁄2 cup best quality cocoa powder
- 1⁄2 cup butter, melted
For the filling and topping
- 4 tablespoons kirsch or 4 tablespoons other cherry flavored liqueur
- 2 1⁄2 cups whipping cream
- 2 tablespoons icing sugar
- 1⁄2 teaspoon vanilla extract
- 1 (1 1/2 lb) jarof pitted morello cherries, well drained
- icing sugar, for dusting
- grated chocolate
- chocolate curls
- morello cherries (fresh or drained canned)
- Preheat oven to 350°F.
- Butter three 8 inch in diameter cake pans.
- Line the bottom of each with wax paper, and butter that.
- Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until pale and very thick, about 5-7 minutes.
- Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a spatual.
- Gently stir in the melted butter.
- Divide the mixture among the prepared cake pans, smoothing them level.
- Bake for 15-18 minutes, until the cakes have risen and are springy to the touch.
- Leave them to cool in the pans, on a rack, for about 5 minutes, then turn out and leave to cool completely.
- Remove the lining paper from each cake layer.
- Prick each cake layer all over with a skewer or fork, then sprinkle with Kirsch.
- Using a hand-held electric mixer, whip the cream in a bowl until it starts to thicken, then gradually beat in the icing sugar and vanilla until the mixture begins to hold its shape.
- To assemble: spread one cake layer with just under a 1/3 of the cream and top with about half the cherries.
- Spread a second cake layer with a little less than 1/2 the remaining cream, top with the remaining cherries, then place it on top of the first layer.
- Top with the final cake layer.
- Spread the remaining cream all over the cake.
- Dust a plate with icing sugar, and position the cake carefully in the centre.
- Press grated chocolate over the sides and decorate the cake with the chocolate curls and fresh or drained cherries.
It's a wow! Just as one would expect when you have layers of delicous chocolate cake sprinkled with Kirsch, filled with whipped cream and cherries. Going through old printouts had me note the first making was way back in 2004. A long over due review needed for a dessert that is not only an incredible looking elegant cake but tastes to die for! Have made it as posted - as well as doubling using the larger 9 inch spring form pan using two layers. Along with a good quality cocoa - using a good quality chocolate makes for those wonderful curls. A dessert to turn to when you want an impressive dessert for those special occasions. It's been so a repeatable at our house! Thank you Evelyn - how can you tell I love this dessert!
The cakes didn't work right and it's not because im a bad cook or did something wrong because i've tried it twice now
I have to admit that I didn't make this to recipe, so that may account for a few problems! I made this a few times to get it right. I used rye flour instead of all purpose as my BIL is allergic to wheat. The first time I made it, the base seemed VERY oily when I brought it out of the pans. So the next time I made it I used 1/4 cup butter and 1/4 cup unsweetened applesauce. I also only used 3 whole eggs and 5 egg whites to make it a little lighter, and 1/2 cup sugar and 1/2 cup sweetner. I also had only 9 inch pans, and when I made it the first time they were a little thin so the next time I made quantities for 4 cakes and spread it between 3 pans. Overall the flavour was great (not sure how much kirsch I used- probably too much!) To use up the first lot of cakes, I mixed jam with a little kirsch and sandwiched the cakes together (like a Sacher torte). DH enjoyed this for his morning tea! And the finished cake was a good birthday cake for my sister. With a 9 inch pan it easily made 10 pieces.