German Black Forest Cherry Torte

German Black Forest Cherry Torte

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories560
Calories from Fat320
Total Fat35 g54% DV
Saturated Fat21 g105% DV
Trans Fat1 g
Cholesterol215 mg72% DV
Sodium105 mg4% DV
Total Carbohydrates58 g19% DV
Dietary Fiber3.0 g12% DV
Sugars48 g
Protein6 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  Amount Per Serving % DV *
Calories560
Calories from Fat320
Total Fat35 g54% DV
Saturated Fat21 g105% DV
Trans Fat1 g
Cholesterol215 mg72% DV
Sodium105 mg4% DV
Total Carbohydrates58 g19% DV
Dietary Fiber3.0 g12% DV
Sugars48 g
Protein6 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  • 2/3 cup unsalted butter
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1 teaspoon vanilla extract
  • 6 eggs
  • WHIPPED CREAM FILLING (recipe follows)
  • 2 jars maraschino cherries (10 oz. each) , drained and rinsed
  • 1/4 cup light corn syrup
  • 1/4 cup kirsch (cherry brandy) *
  • 1 cup sugar
  • 1/2 cup all-purpose flour

Directions

  • 1. Heat oven to 350°F. Grease and flour three 8-inch round baking pans.
  • 2. Melt butter over very low heat in small saucepan; remove from heat. Skim off milky solids and discard; reserve remaining butter. Beat eggs. sugar and vanilla on high speed in large bowl until mixture is thick, fluffy and very pale in color (about 10 minutes). Stir together flour and cocoa; sprinkle several tablespoons over top of egg mixture. Gently fold into egg mixture; repeat procedure until all of cocoa mixture is combined with egg mixture. Fold in melted butter, several tablespoons at a time. Divide mixture evenly among prepared pans.
  • 3. Bake 10 to 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; with knife, loosen cake from sides of pans. Invert onto wire racks; cool completely.
  • 4. Place cake layers on wax paper; with fork, poke holes about 1-inch apart through all layers. Stir together corn syrup and kirsch; sprinkle evenly over cake layers. Lightly press cherries between layers of paper towels to remove excess moisture. Prepare WHIPPED CREAM FILLING.
  • 5. To assemble, place one layer on serving plate; spread with 1/2-inch layer of whipped cream. Place half of drained cherries over top, leaving 1 inch around edge free of cherries; with second layer, repeat procedure. Place third layer on top; frost and garnish top and sides with remaining whipped cream. Cover; refrigerate before serving. Garnish as desired. 12 servings.
  • *Note: 1 tablespoon almond extract plus 3 tablespoons water can be substituted for kitsch.
  • WHIPPED CREAM FILLING: Beat 3 cups (1-1/2 pt.) cold whipping cream, 1/2 cup powdered sugar and 1 teaspoon almond extract in large mixer bowl until stiff. Cover; refrigerate until ready to use.
Ingredients sitting on a table

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