Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
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Serves |
10 |
Prep time |
30 minutes |
Cook time |
25 minutes |
A delicious German cake filled with cherries and cream – perfect for a special occasion
For the cake: | |
200g | caster sugar |
6 | medium eggs |
125g | plain flour |
50g | cocoa powder |
150g | unsalted butter |
1 tbsp | vanilla extract |
150g | dark chocolate |
150g | sour cream |
400g | cherries |
For the buttercream: | |
180g | unsalted butter |
350g | icing sugar |
1 tbsp | vanilla extract |
4 tbsps | double cream |
3 tbsps | kirsch |
For the syrup: | |
120g | caster sugar |
2 tbsps kirsch | kirsch |
1. Preheat the oven to 160 degrees (fan) or 180 degrees
2. Combine the eggs, sugar and vanilla extract in a bowl and mix for 5-10 minutes
3. Sift in the flour and cocoa powder and mix, then add the melted butter and mix for another 5-10 minutes
4. Add in the sour cream
5. Pour the cake mixture into 3 x 22cm diameter cake tins – or just small cake tins of the same size and bake for 25 minutes
6. Grate the chocolate shavings with a potato peeler or grater and leave in fridge
7. In another bowl, gradually add the icing sugar to the butter and mix until smooth
8. Add vanilla extract and the double cream and mix
9. Add in the kirsch
10. To make the syrup, heat up 150 ml of water in a small pan with the sugar and kirsch
11. Bring to boil for 5 minutes
12. To assemble the cake, spread a thin amount of syrup on the first layer of cake, follow with a thin layer of kirsch cream
13. Repeat this until all layers are covered and spread remaining buttercream across the sides of the cake
14. Decorate with fresh cherries on the top and the chocolate shavings across the side of the cake
The sour cream is optional but makes the cake more moist and rich
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