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Mary's Schwarzwalder Kirschtorte
We were talking with Dave about how best to celebrate his birthday, the last he would
celebrate in DC before returning to school. He invoked Tevye: "Tradition!" As a young
fellow, his birthdays had always been marked by a Schwarzwalder Kirschtorte prepared by
Aunt Mary. Through the miracles of email, we were able to get Mary's current version of
the recipe in plenty of time for the party.
A couple of brief notes. First, the quantities given here are for a 9" springform pan.
That's right. The cake is baked in a single pan, then cut to produce the two layers.
Second, you should prepare the cake 6 to 24 hours before you plan to serve it, to allow
the flavors to soak in.
| 1 c. boiling water |
1 c. Hershey cocoa powder |
| 2/3 c. vegetable oil |
1 1/4 c. sugar |
| 1 3/4 c. all-purpose flour |
2 t. baking powder |
| 1 t. baking soda |
1/8 t. salt |
| 2/3 c. buttermilk |
3 eggs |
| 1 t. vanilla extract |
2 cans, sour cherries |
| 3 T. kirsch |
5 oz. Hershey's Symphony |
| 2 c. whipping cream |
2 T. confectioner's sugar |
| 1 t. vanilla extract |
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- Mix together the water, cocoa, and oil. Set them aside to cool. (You can do
this the night before.)
- Preheat the oven to 350o. Sift together the sugar, flour, baking powder,
baking soda, and salt. Alternately add together one third of the cocoa, the dry ingredients,
and the buttermilk. Stir vigorously after each cycle. Gently fold in the
eggs, one at a time, and the vanilla.
- Lightly grease and flour the springform pan. Add the batter, and place it
in the oven. Starting testing the cake after 40 minutes. A toothpick that comes
out clean means it is done. Set it aside to cool; then, using a serated edge knife
or dental floss, cut the cake into 2 layers.
- Reserving 12-15 of the cherries, mix the remainder with the kirsch. Let the cherries
soak in the kirsch for at least 5 minutes. Spread the
cherry mix across the top of one of the layers. Stack the two layers, and put the cake
in a cool place overnight.
- With a potato peeler, make curls from the chocolate. Set them aside in the
refrigerator.
- Whip the cream until soft peaks form. Add the sugarand the vanilla, and whip one last
time. Put it all together: Spread the whipped cream across the top; place
the reserved cherries around the outer edge of the top; and gently shake the chocolate
curls across the icing. Refrigerate until you are ready to serve.
6-8 servings
Source: Aunt Mary
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