Chocolate Kirsch Torte With Tart Cherry/Cranberry Filling

READY IN: 1hr 50mins
SERVES: 12-16




  • Preparation of Cherry/ Cranberry filling: (Can be made a day ahead of time and refrigerated.)
  • Drain cherries reserving cherry juice. Combine sugar, cornstarch and (2/3 cup) cherry juice in a 2-quart saucepan.
  • Heat mixture until it comes to a full boil. Add cranberries. Let mixture simmer for 5 to 7 minutes until cranberries spilt open.
  • Add cherries and Kirsch and heat just until mixture returns to a boil. Pour mixture into a covered bowl and refrigerate until completely cooled.
  • Preparation of Cake:
  • Let butter and eggs come to room temperature (20-30 minutes). Preheat oven to 350°F
  • Prepare three round 9" x 1½" cake pans; lightly butter the sides and line bottoms with parchment paper.
  • Cream butter. Add sugar and cream together until light and fluffy. Add eggs one at a time, beating after each addition.
  • In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add dry ingredients to butter mixture alternating with buttermilk.
  • Mix until well blended but do not over mix.
  • Divide batter evenly between 3 prepared pans. Bake 30 minutes or until top springs back when gently pressed and a wooden skewer inserted into the center comes out clean.
  • Cool 10 minutes, then remove from pans to a wire rack, peel off parchment paper and cool completely before assembling cake.
  • Preparation of the Whipped Cream filling: (prepare just before the cake is to be assembled.)
  • Combine gelatin and Kirsch in a small custard cup and let stand about 5 minutes to soften the gelatin.
  • Place the custard cup in a small pan of warm water and gently heat mixture over low heat, stirring until the gelatin has completely dissolved.
  • Remove from heat. Beat the cream in a chilled bowl until it holds soft peaks. Add powdered sugar and beat until it holds stiff peaks. Add in the gelatin mixture gradually beating until the mixture holds stiff peaks.
  • Preparation of Chocolate Icing: (Prepare after the rest of the cake is assembled and use immediately.)
  • Cream butter. Whisk together sugar and cocoa. Add sugar mixture alternating with Kirsch.
  • Beat mixture until fluffy adding only enough milk to make a thick spread-able icing.
  • Assembling the cake:
  • Place one layer, bottom side up, on a platter.
  • Spoon half the cherry/berry mixture onto the layer and allow the layer to absorb the syrup. Then cover with half the whipped cream mixture.
  • Place the second layer, also bottom side up, on top of the first layer. Cover with remaining cherry/ berry mixture (reserving about 5 cherries for garnishing the top of the cake.)
  • Top with the remaining whipped cream mixture.
  • Add third cake layer. Spread chocolate butter icing in the top of the third layer. Garnish with reserved cherries.
  • Refrigerate until ready to serve.