Ingredients
Chocolate Cake Layer
- 240 g all-purpose flour
- 250 g granulated sugar
- 84 g dutch process cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 113 g unsalted butter (room temperature, cut into small cubes)
- 100 g neutral oil
- 360 g whole milk (room temperature)
- 2 teaspoons vanilla extract
- 3 egg whites
- Amaretto (for brushing)
Cherry Topping
- 0.5 lb fresh cherries (pitted and quartered)
- 36 g granulated sugar
- 13 g brown sugar
- Pinch of salt
- 8 g cornstarch
- ½ teaspoon vanilla extract
- 2 teaspoons amaretto
Whipped Cream
- 340 g heavy cream (cold)
- 50 g granulated sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, dutch process cocoa powder, baking powder, and salt. This ensures an even distribution of leavening and cocoa flavor.
- Add butter: Add the cubed unsalted butter to the dry ingredients. Using a mixer on low speed, blend until the mixture resembles wet sand, helping incorporate the fat evenly for a tender crumb.
- Combine wet ingredients: Stir in the neutral oil, whole milk, and vanilla extract to the batter and mix just until combined to avoid overmixing, which can toughen the cake.
- Whip egg whites: In a separate medium bowl, use an electric hand mixer to beat the egg whites until medium peaks form, adding lightness and air structure to the cake.
- Fold egg whites into batter: Gently fold the whipped egg whites into the cake batter using a rubber spatula until just combined, being careful not to deflate the mixture.
- Bake the cake: Pour the batter into the prepared springform pan and bake for 50 minutes to 1 hour, or until the cake pulls away from the sides and a toothpick inserted in the center comes out clean.
- Cool and brush with amaretto: While still warm, remove the springform ring and level the top of the cake with a serrated knife to create a flat surface. Immediately brush the top generously with amaretto to add moisture and flavor. Let the cake cool completely before decorating.
- Prepare cherry topping: In a small saucepan over medium heat, combine the pitted cherries, granulated sugar, brown sugar, and a pinch of salt. Cook, stirring occasionally, for about 10 minutes until the cherries soften and release their juices.
- Thicken cherry filling: Stir in the cornstarch and continue cooking for 2-3 more minutes until the juice thickens. Remove from heat, then stir in the vanilla extract and amaretto. Chill the cherry topping in the fridge until cold.
- Whip the cream: In a large bowl, use an electric mixer to whip the cold heavy cream and granulated sugar until stiff peaks form. Avoid over-whipping to prevent the cream from becoming grainy.
- Assemble the cake: Place the cooled cake layer on a serving stand. Spread a generous layer of whipped cream over the cake, then arrange the cherry topping in the center. Garnish with additional fresh cherries and chocolate shavings for an elegant finish.
Notes
- Ensure all ingredients like butter, milk, and eggs are at room temperature to help create a smooth batter.
- Be gentle when folding whipped egg whites into the batter to keep the cake light and airy.
- Brushing the cake with amaretto while warm locks in moisture and adds a distinctive flavor.
- Chilling the cherry topping thoroughly before assembly helps avoid melting the whipped cream.
- Use fresh, ripe cherries for the best flavor balance between tartness and sweetness.
- If amaretto is unavailable, a cherry liqueur or simple syrup can be used as a substitute.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German
