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1
Bake the Chocolate Sponge
35 Mins
180°C (350°F)
Whisk the egg yolks with 100 g of the sugar and the vanilla until pale and thick, about 5 minutes. In a second bowl, whisk the egg whites with the remaining 80 g of sugar to stiff peaks. Fold the whites into the yolks in three goes, then sift the flour, cocoa, baking powder and salt over the top and fold gently. Fold in the melted butter last. Pour into the pan and bake for 30–35 minutes.
Fold, never stir: stirring knocks the air out and the sponge will be flat.
Done when: A skewer in the centre comes out clean and the sponge springs back when pressed.
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2
Cook the Cherry Filling
10 Mins
Medium heat, ~160°C (320°F)
Put 250 ml of the cherry juice in a saucepan with the 30 g of sugar and bring to a simmer. Stir the cornstarch into 2 tablespoons of cold cherry juice, whisk it into the pan and cook for 1–2 minutes until thick and glossy. Take off the heat, fold in the drained cherries and 40 ml of the kirsch, then leave to cool completely.
Let the filling cool fully — warm filling melts the cream layers.
Done when: The sauce coats a spoon and the cherries are evenly glossy.
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3
Make the Kirsch Soaking Syrup
5 Mins
Room temperature, ~20°C (68°F)
Stir the remaining 90 ml of cherry juice with the remaining 40 ml of kirsch in a small jug. This syrup is brushed over each sponge layer so the cake stays moist all the way through.
Brush, do not pour: about 3–4 tablespoons per layer is enough.
Done when: The syrup is mixed and smells clearly of cherries and kirsch.
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4
Whip the Cream
10 Mins
Cold, ~4°C (39°F)
Pour the very cold cream into a chilled bowl, add the sifted powdered sugar and whip to firm peaks — the cream should hold its shape on the whisk but still look smooth, not grainy. Set aside about one third for the outside of the cake.
Stop as soon as the peaks stand: a few seconds too long and the cream turns to butter.
Done when: The cream stands in firm peaks and does not slide when the bowl is tilted.
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5
Layer the Cake
15 Mins
Cold, ~4°C (39°F)
Cut the cooled sponge into three even layers. Put the bottom layer on a serving plate, brush with one third of the syrup, spread with one third of the cream and spoon over half the cherry filling. Repeat with the second layer, then set the third layer on top and brush with the last of the syrup.
A piping bag makes a neat cream rim that keeps the cherry filling from escaping.
Done when: The layers are level, the filling sits inside the edges and the stack is steady.
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6
Frost and Decorate
15 Mins
Cold, ~4°C (39°F)
Coat the top and sides with the reserved cream and smooth it with a palette knife. Press chocolate shavings over the top and sides, pipe 12 cream rosettes around the edge and set a fresh cherry on each one. Chill the cake for at least 2 hours before slicing so the layers set.
Chill the cake before cutting: a cold cake slices in clean, neat layers.
Done when: The cake is fully coated, the shavings stick, and the rosettes hold their shape.
auto_awesome Finishing Touches & Plating
Chill the finished cake for at least 2 hours, then slice with a long, hot, dry knife, wiping the blade between cuts for clean layers.
Germany
3h 30m
