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Black Forest Tiramisu Cake

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A decadent fusion of German Black Forest cake and Italian tiramisu: moist chocolate sponge soaked in espresso-Kirsch syrup, layered with fluffy mascarpone cream and juicy cherries, finished with dark-chocolate shavings.

Ingredients

Scale
  • Chocolate sponge (three 9-inch layers)
    • 1 ¾ cups (220 g) all-purpose flour
    • ¾ cup (75 g) unsweetened cocoa powder
    • 1 ½ tsp baking powder
    • 1 ½ tsp baking soda
    • ½ tsp fine salt
    • 2 cups (400 g) granulated sugar
    • 2 large eggs, room temperature
    • 1 cup (240 ml) whole milk
    • ½ cup (120 ml) neutral oil
    • 2 tsp vanilla extract
    • 1 cup (240 ml) hot brewed coffee
  • Espresso-Kirsch syrup
    • ½ cup (120 ml) strong espresso, cooled
    • ¼ cup (60 ml) Kirsch or cherry liqueur (sub cherry juice for non-alcoholic)
  • Mascarpone filling
    • 16 oz (450 g) mascarpone cheese, chilled
    • 1 ¼ cups (300 ml) cold heavy cream
    • ½ cup (60 g) powdered sugar
    • 2 tsp vanilla extract
  • Cherry layer
    • 2 cups (340 g) pitted dark cherries, fresh or jarred (drained)
    • 2 Tbsp granulated sugar
    • 2 Tbsp Kirsch (optional)
  • Garnish
    • 2 oz (60 g) dark chocolate, shaved
    • Whole cherries, optional

Instructions

  1. Bake the sponges: Preheat oven to 350 °F (175 °C). Grease and line three 9-inch round pans. Whisk flour, cocoa, baking powder, baking soda, and salt. In a mixer, beat sugar, eggs, milk, oil, and vanilla until smooth. Add dry mix, then hot coffee; batter will be thin. Divide among pans and bake 22–26 min until a toothpick emerges clean. Cool completely.
  2. Make syrup: Stir cooled espresso with Kirsch; set aside.
  3. Macarpone filling: Beat mascarpone, powdered sugar, and vanilla just to combine. In a separate bowl whip cream to stiff peaks, then fold into mascarpone until fluffy.
  4. Prepare cherries: Toss cherries with sugar (and Kirsch if using); let stand 10 min to macerate, then drain excess juice.
  5. Assemble: Place first sponge on a platter; brush generously with syrup. Spread ⅓ of mascarpone cream and scatter ⅓ of cherries. Repeat for second layer. Top with third sponge, soak, then spread remaining cream over top and sides.
  6. Finish: Press chocolate shavings onto sides and sprinkle over top. Decorate with extra cherries.
  7. Chill & serve: Refrigerate at least 4 hours (or overnight) for flavors to meld. Slice with a hot knife and serve chilled.

Notes

  • For kid-friendly version, replace Kirsch with cherry juice throughout.
  • Ensure mascarpone and cream are well chilled to avoid curdling.
  • Chocolate sponges can be baked up to 2 days ahead; wrap tightly.
  • Cake freezes well (without cherries on top) for up to 1 month.

Nutrition

Keywords: Black Forest, tiramisu, fusion cake, chocolate cherry mascarpone

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