Zambian Cherry Cake

Ingredients

While the Swiss Kirschtorte traditionally uses Kirsch, a cherry brandy, in the cake and filling, the Zambian Cherry Cake incorporates a touch of Zambian honey for added sweetness and depth of flavor. Additionally, the cherries used in this recipe are locally sourced in Zambia, providing a fresh and fruity taste that complements the rich chocolate cake. We alse have the original recipe for Zuger Kirschtorte, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1/2 cup (120ml) Zambian honey 1/2 cup (120ml) Zambian honey
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• 2 cups (300g) fresh cherries, pitted and halved 2 cups (300g) fresh cherries, pitted and halved
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Chocolate shavings and fresh cherries for garnish Chocolate shavings and fresh cherries for garnish

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 57g, 40g
• Protein: 6g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the eggs, milk, vegetable oil, vanilla extract, and Zambian honey to the dry ingredients. Mix until well combined.
4. 4.
   Gradually pour in the boiling water while stirring the batter. The batter will be thin, but that's normal.
5. 5.
   Divide the batter equally between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. 7.
   In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. 8.
   Place one cake layer on a serving plate. Spread a layer of whipped cream over the cake, then arrange the halved cherries on top.
9. 9.
   Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
10. 10.
    Garnish with chocolate shavings and fresh cherries.
11. 11.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Zambian honey — Use locally sourced Zambian honey for the best flavor and to support local producers. If unavailable, any high-quality honey can be used as a substitute.

Tips & Tricks

• For an extra burst of flavor, soak the cherries in a small amount of Zambian cherry liqueur before using them in the cake.
• Make sure the cakes are completely cooled before frosting to prevent the whipped cream from melting.
• To make chocolate curls for garnish, use a vegetable peeler to shave a block of chocolate.

Serving advice

Serve the Zambian Cherry Cake chilled for the best taste and texture. It pairs well with a cup of freshly brewed Zambian coffee or tea.

Presentation advice

To create an elegant presentation, dust the top of the cake with cocoa powder before garnishing with chocolate shavings and fresh cherries. Place a few whole cherries around the base of the cake for an extra touch of beauty.