Prep1 hr 30 min
Kirsch, and cherry liquer cake – Kirschtorte. It also has its own cherry day – chriesitag, where there’s a game of cherry stone pitting and a cherry market where the farmers sell their cherries and cherry produce, and as you enter the Canton by car, you can see a big signboard with cherries on it. So, being called Cherry all my life, I decided this year to finally get some cherries from the cherry market for a cherry chocolate cake. I wanted to even wear my cherry cap to the market but chickened out. The hubby came along with me because I’m a bratty wife. The farmer even let us try out the cherries before purchasing it. Those cherries were the freshest I have ever had in my life and it was really juicy and good. So we got a kilo of it. As soon as we got home, I cleaned it and started pitting it. I also made some cherry juice from it for the cake frosting. I got the recipe idea from Natasha’s Kitchen’s Drunken Cherry Chocolate Cake. However, mine was a virgin cherry chocolate cake. That was about the only thing I changed from the recipe. It was a delicious cake that I ate half of it over a span of 3 days. But every time I had a slice, there was a tingling feeling in my throat. And one night, I had about 3 slices of it and my tongue swelled up a little. So, sadly…I self diagnosed myself that I am ironically allergic to cherries. That did not stop me from finishing up the cake. 😛 I will go for a test soon though. Chocolate cake layers taken from Tatyana’s Chocolate Cherry Rum Cake and the frosting from Hungry Rabbit’s Cherry Chocolate Cake.
Chocolate Cake Layers
- ¼ cup (57 grams) Butter, softened
- 1½ cups Sugar
- 2 nos Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Milk
- 1⅓ cups All Purpose Flour
- ¾ cup Cocoa Powder, unsweetened
- 2½ teaspoons Baking Powder
- ⅛ teaspoon Salt (if using unsalted butter)
- 4 cups (900 grams) Fresh Pitted Cherries, chopped
- ½ cup Rum (optional - I did not use) soak overnight
Cherry Cream Cheese Frosting
- 1 cup Butter, softened
- 3 cups (+/-) Powdered Sugar
- ¼ teaspoon Salt
- 16oz (2 cups, 450 grams) Cream Cheese
- 4 tablespoons Cherry Juice*
- Chocolate Cake Layers
- Preheat oven to 180°C (350°F). Prepare two 8-inch (20 cm) cake pan with cooking spray or butter and dust with flour.
- In a bowl, whisk butter, sugar and salt until light and fluffy.
- Add eggs one by one followed by vanilla extract.
- In a separate bowl, sift flour, cocoa powder and baking powder.
- Add flour to creamed mixture alternating with milk. Mix until just combined.
- Divide batter equally between the two prepared cake pans.
- Bake for 30 to 35 minutes or until your cake tester comes out clean.
- Cool cakes in cake pan. Once cool enough, transfer onto cooling racks.
- Cherry Filling
- Take 2½ cup of chopped cherries.
- Soak cherries in rum overnight (optional)
- Reserve 4 tablespoons of the juice and rum mixture for frosting. (When not using rum, see Cherry Puree for frosting.)
- *Cherry Juice
- Take 1½ cup of cherries from cherry filling and blend till smooth. Set aside.
- Cherry Cream Cheese Frosting
- Mix butter, powdered sugar and salt on low speed until combined. Then increase to medium speed and mix till fluffy.
- Add cream cheese and mix till incorporated. I prefer to keep the cream cheese cold. It does take a little longer to mix it together after that but it resists me from adding too much powdered sugar to thicken the frosting.
- Add 4 tablespoons of cherry juice, mix well. Keep the balance of the cherry puree/juice for layering.
- Refrigerate frosting before using.
- Assembly of cake
- Slice each cake into half horizontally with a long knife or a cake cutting wire.
- Place one layer on a cake stand.
- Take balance cherry juice and mix in 1/8 – 1/4 cups of water. Brush first cake layer with cherry juice.
- Cover the layer with cherry frosting and top with some cherry filling. Repeat process for the next 2 cake layers.
- Add the final cake layer without cherry juice and frosting.
- Leave to set in refrigerator for an hour.
- Once set, frost the top layer and the sides.
- Decorate with some cherries.
- Leave to set for 2 hours before serving.
- Cups to Grams conversions
- 1 cup pitted cherries = 225 grams
- Make a day ahead for best results
- Let cake sit at room temperature at least 30 minutes before serving.
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