Red Currant Bakery

Instructions

Make the Chocolate Cake

Preheat the oven to 350 F and place an oven rack in the middle of the oven.

Sift together the flour, cocoa powder, baking powder, and corn starch into a medium bowl.

In the bowl of a stand mixer combine the eggs, sugar, vanilla, espresso powder, and salt. Use the whisk attachment and whip on high for 3 minutes until light and fluffy.

In a large measuring cup, stir together the oil and milk. Once the eggs are fully beaten, turn the mixer to medium low and slowly stream the liquids down the side of the bowl into the egg mix.

Stop the mixer and dump in the dry ingredients. Turn the mixer back on to medium low and whisk again until just combined.

Liberally spray an a 9" cake pan or springform pan with baking spray (one that includes flour) or line with a circle of parchment paper, and pour the batter in.

Place in the preheated oven for 25 minutes. Rotate the cake 180 degrees and bake for another 20 minutes until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and place the pan on a wire rack to cool for 10 minutes. Run a knife along the edge of the cake to loosen it from the edges of the pan.

Remove the cake from the pan by tipping it out or releasing the springform.

Lift the cake pan off of the cake and place on a wire rack to cool fully.

Once cooled, wrap the cake with plastic or an airtight container and place it in the fridge.

Whipped Cream Filling

In the bowl of a stand mixer, pour in the whipped cream and sprinkle with the vanilla pudding mix.

Use the whisk attachment to whip on medium high speed until stiff peaks form. Place the bowl in the fridge until you are ready to assemble.

Assemble the Schwarzwälder Kirschtorte

Strain the cherries and reserve the liquid.

Pour the cherries into a medium bowl and stir with the cherry jam to combine.

In a glass measuring cup, combine 50 milliliters of kirsch and 50 milliliters of the reserved cherry liquid.

Use a long serrated knife to slice the cake into two equal layers. Place the bottom layer face up on a plate or cake stand. Use a pastry brush to brush 50 milliliters of the cherry/kirsch mixture over the the cake. Brush the rest onto the cut side of the second layer of cake.

Scoop half of the chilled whipped cream onto the bottom layer of cake and use a spatula to spread to the edges of the cake. Spoon 2/3 of the cherry mixture evenly over the whipped cream.

Stack the second layer of cake onto the cherries and whipped cream. Scoop the remaining whipped cream onto the cake and spread to the edges.

Spoon the remaining cherry mixture onto the top, focusing it in the center of the whipped cream.

Slice and serve or place in the fridge for a couple hours before serving.