This German dessert is traditionally served with whipped cream and cherries on top of a chocolate sponge cake that has been soaked in cherry syrup or kirsch.
Prep Time 1 Hour
Servings 12
Authentic German chocolate cake is drier than American chocolate cake because it uses more eggs and less fat and other wet ingredients.
You need dutch-processed cocoa powder because in Europe this is the type of cocoa you can get in any store. Natural cocoa powder is not available everywhere.
You'll need pitted sour cherries (Morello cherries) or red tart cherries in water. The water is being used to make the cherry syrup.
The original recipe uses Kirschwasser, a transparent brandy made from Morello cherries, but any cherry liqueur, rum, or brandy will work just as well.
Eggs White sugar All-purpose flour Dutch-processed cocoa powder Heavy whipping cream Canned sour cherries Kirsch & more!
Mix the eggs, sugar, butter, and vanilla until creamy.
1
Sift in the flour, cocoa, baking powder, and salt and mix just until well combined.
2
Pour the cake batter into a parchment paper-lined baking pan and bake. Then let cool completely.
3
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