Recipe by Olha
One of the best cakes. Easy to do. Chocolate sponge cake sprinkled with cherry liqueur and layered between each layer buttercream and cherries and Iced with whipping cream.
Top Review by muyfeliz
I made this cake for a German themed potluck. It was very well received. Not only was the cake gorgeous, it was also very tasty. One of my friends said it was like "German Tiramisu". I made the cake one night, cut, filled and put together the layers the next night and then frosted with whipped cream and decorated the next morning. It held up well in the fridge for until it was served that night. I was afraid the whipped cream would not hold up which is why I did that part as close to serving as possible. I made the cake nearly exactly as written. The only changes I made were that I soaked the cherries in a kirsch/water mixture overnight and I added some chocolate pieces (ground up chocolate chips) to the butter cream filling. The recipe for the butter cream did not have enough wet ingredients. I tried to make it as written and it would not come together. I ended up adding about 1/4 cup more butter. Next time I make this I will add even more butter (probably a total of a cup) as it was still quite stiff. I had to warm up my frosting spatula periodically while applying the butter cream because it was so stiff that it didn't want to spread. Warming up my spatula in hot water helped considerably. I applied chocolate shavings to the sides and decorated the top with whipped cream rosettes, cherries and chocolate shavings. I think next time I make it I will be more liberal with the kirsch than I was this time. I thought the cake would taste too much like alcohol but it actually could have benefitted from more of the liqueur. Overall this cake was a crowd pleaser and I will be making it again.
CHOCOLATE SPONGE CAKE
- 6 egg whites, at room temperature
- 3⁄4 teaspoon cream of tartar
- 1 1⁄2 cups sugar (divided)
- 6 egg yolks
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup cocoa
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup fruit juice or 1⁄2 cup water
- 1 tablespoon orange zest (optional)
- 1 teaspoon vanilla or 1 teaspoon rum flavoring
- 1⁄2 cup cherry flavored liqueur (for sprinkling cake layers)
- 1⁄2 cup softened butter
- 3 1⁄2 cups icing sugar (approx.)
- 2 teaspoons strong coffee
- 3 -4 cups sour cherries, frozen & defrosted (pitted) or 3 -4 cups canned & drained cherries (remove pits)
- 2 cups whipping cream
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- chocolate curls
Directions See How It's Made
- FOR THE CAKE: Add cream of tartar to the egg whites and beat at high speed until foamy. Gradually add 3/4 cup sugar, continuing to beat until stiff peaks form.
- Beat 3/4 cup sugar together with egg yolks.
- Sift together dry ingredients. Add to the egg yolk mixture ALTERNATELY with the fruit juice or water, orange peel and flavouring. Mix until blended and beat 1 minutes. Batter will be stiff. Put a large spoonful of egg whites into the batter and beat to make batter a little less stiffer and then FOLD in the rest of the egg whites gently.
- Pour batter into 2 (8 or 9-inch) layer cake pans (or use springform pans) (I like to put parchment paper on bottom of pan) and bake in preheated 350°F oven until toothpick inserted in centre comes out clean about 30 to 35 minutes. Cool in pan and gently go round with knife and remove from pan and slice to make 4 layers.
- Sprinkle each layer of chocolate sponge cake with cherry liqueur.
- Blend the butter, icing sugar and coffee until creamy and spreadable. Spread 1/3 over bottom layer of cake. Press 1/3 cherries into this filling. Place another cake layer on top and repeat. Put fourth layer on top.
- Whip the cream. Add 1/4 cup sugar and vanilla. Slather whipped cream on top and sides of cake. Decorate with a few cherries add chocolate curls. Pipe rosettes around cake and add a cherry on top of each rosette and decorate in centre with chocolate curls.
- Edna Staebler--Recipes Only.