Black Forest Gateau with Sour Cherries and Chocolate Curls

By Sprig Originals ✓ · cooked up in Sprig

A proper German-style Schwarzwälder Kirschtorte, rebuilt for a home kitchen: four thin layers of deep chocolate cake soaked with reduced sour-cherry syrup, a glossy cherry filling, clouds of lightly sweetened whipped cream that holds its shape for days, and a snowfall of chocolate curls. Alcohol-free as written, with an optional kirsch soak for the traditionalists.

Ingredients

• 1 1/2 cups all-purpose flour (180 g)
• 1/2 cup Dutch-process cocoa powder (45 g)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup unsalted butter, softened (170 g)
• 1 1/3 cups granulated sugar (265 g)
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup buttermilk, room temperature

• 2 jars sour Morello cherries in light syrup, 24 oz each
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 pinch salt

• 2 tsp unflavored powdered gelatin
• 3 tbsp cold water
• 3 1/2 cups heavy cream, very cold
• 1/2 cup powdered sugar
• 2 tsp vanilla extract

• 5 oz bittersweet chocolate bar (for curls)
• 12 reserved whole cherries

Instructions

1. Heat the oven to 350°F. Butter two 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. Whisk the flour, cocoa, baking powder, baking soda, and salt together in a bowl and set aside.
2. Beat the softened butter and granulated sugar in a stand mixer with the paddle (or with a hand mixer) on medium-high for 3 to 4 minutes, until pale and fluffy. Add the eggs one at a time, beating 30 seconds after each, then beat in the vanilla.
3. On low speed, add the dry ingredients in three additions alternating with the buttermilk in two, scraping the bowl and mixing only until the last streaks disappear. The batter will be thick and glossy.
4. Divide the batter evenly between the pans (about 500 g each if you have a scale) and smooth the tops. Bake 26 to 30 minutes, until the centers spring back and a toothpick comes out with only a moist crumb. Cool in the pans 10 minutes, then turn out onto a rack, peel off the parchment, and cool completely, at least 1 hour.
5. Drain the cherries in a sieve set over a bowl, reserving all the syrup. Pick out 12 of the best-looking cherries for the top and refrigerate them. You should have about 3 cups of drained cherries remaining and roughly 3 cups of syrup.
6. Pour 2 cups of the reserved syrup into a small saucepan with the 1/4 cup granulated sugar. Boil over medium-high heat for 8 to 12 minutes, until reduced to about 1 cup and lightly syrupy. Measure out 1/2 cup and set it aside for the soak.
7. Whisk the cornstarch into 2 tablespoons of the leftover raw cherry syrup until smooth, then whisk it into the syrup remaining in the pan. Add the drained cherries, lemon juice, and salt. Simmer over medium heat, stirring gently, for 2 minutes, until thick enough to mound on a spoon. Scrape into a shallow bowl and chill until cold, about 45 minutes.
8. Make the cream: sprinkle the gelatin over the 3 tablespoons cold water in a small bowl and let it stand 5 minutes, then microwave 8 to 10 seconds until just melted and clear (do not let it boil). Let it cool to barely warm.
9. Whip the cold heavy cream with the powdered sugar and vanilla on medium speed until it holds very soft peaks. With the mixer running, pour the liquid gelatin down the side of the bowl in a thin stream, then whip on medium-high just until firm peaks form, 20 to 40 seconds more. Stop as soon as it looks thick and matte; overwhipping makes it grainy.
10. Using a long serrated knife, level any dome and split each cake horizontally into two even layers, giving you four. Set the first layer cut side up on a serving plate or cardboard round. Brush it generously with the reserved 1/2 cup cherry soak.
11. Spread about 1 1/4 cups whipped cream over the layer, leaving a 1/2-inch border, then spoon a third of the cherry filling over the cream and spread it gently. Top with the next cake layer, brush with soak, and repeat twice more, ending with the fourth cake layer, cut side down. Press lightly to settle the cake.
12. Frost the top and sides with a thin coat of the remaining cream and refrigerate 20 minutes to set, then apply a second, smoother coat. Reserve about 1 cup of cream in a piping bag fitted with a star tip.
13. Make the curls: warm the chocolate bar in your hands or 5 seconds in the microwave, then drag a vegetable peeler down a long edge over a plate to shave curls. Press curls onto the sides of the cake with your palm and pile the rest over the top.
14. Pipe 12 rosettes around the top edge and crown each with a reserved cherry. Chill the finished cake at least 4 hours, or overnight, so the layers set and slice cleanly. Cut with a hot, dry knife, wiping between slices, and serve cold.

Chef's tips

Nutrition (per serving, estimated)

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