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“A classic, and not as difficult to make as you might think. Do try this delicious recipe - you'll make it again and again.”
1hr 18mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Butter three 8 inch in diameter cake pans.
  3. Line the bottom of each with wax paper, and butter that.
  4. Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until pale and very thick, about 5-7 minutes.
  5. Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a spatual.
  6. Gently stir in the melted butter.
  7. Divide the mixture among the prepared cake pans, smoothing them level.
  8. Bake for 15-18 minutes, until the cakes have risen and are springy to the touch.
  9. Leave them to cool in the pans, on a rack, for about 5 minutes, then turn out and leave to cool completely.
  10. Remove the lining paper from each cake layer.
  11. Prick each cake layer all over with a skewer or fork, then sprinkle with Kirsch.
  12. Using a hand-held electric mixer, whip the cream in a bowl until it starts to thicken, then gradually beat in the icing sugar and vanilla until the mixture begins to hold its shape.
  13. To assemble: spread one cake layer with just under a 1/3 of the cream and top with about half the cherries.
  14. Spread a second cake layer with a little less than 1/2 the remaining cream, top with the remaining cherries, then place it on top of the first layer.
  15. Top with the final cake layer.
  16. Spread the remaining cream all over the cake.
  17. Dust a plate with icing sugar, and position the cake carefully in the centre.
  18. Press grated chocolate over the sides and decorate the cake with the chocolate curls and fresh or drained cherries.

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