Ingredients
Cake Layers
- 115g coconut oil, melted
- 60g 70% dark chocolate
- 120g all-purpose flour
- 325g granulated sugar
- 60g cocoa powder
- 60g whey concentrate protein powder, ideally chocolate flavor
- 1 1/2 tsp baking soda (8g)
- 1 tsp baking powder (6g)
- 1 tsp fine salt (8g)
- 160g fat free Greek yoghurt
- 225g sourdough discard
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 190ml freshly brewed coffee
Cherry Kirsch Syrup
- 1 can cherries in light syrup
- 2 tbsp sugar
- 4 tbsp Kirsch (optional but recommended) plus 1 tbsp for spraying if desired for grown-up version
Protein Whipped Cream
- 2 cups cold whipping cream (or plant-based alternative such as Oatly Whipping cream)
- 1/2 cup whey protein, vanilla flavor (concentrate works best)
- 1 tsp vanilla paste or extract
Decoration
- 7oz (200g) dark chocolate (for shards)
- Fresh cherries or maraschino cherries (optional)
- Baking parchment
- A little coconut oil or butter (for greasing pans)
- 2 tbsp cocoa powder or flour (for coating pans)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cake pans with baking parchment, greasing them with coconut oil or butter. Dust the sides with cocoa powder to enhance chocolate flavor and help the cake climb the sides of the pans. Line the bottom with parchment to prevent sticking.
- Melt Chocolate and Coconut Oil: Gently melt coconut oil and dark chocolate together in a microwave-safe bowl or double boiler. Allow to cool to room temperature while preparing other ingredients.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients and Chocolate: Add sourdough discard, eggs, Greek yoghurt, vanilla extract, and the cooled melted chocolate mixture to the dry ingredients. Mix until just combined.
- Incorporate Coffee: Brew freshly made hot coffee and whisk it into the batter, creating a thin, pourable consistency. This step ensures moistness and a soft interior by gelatinizing some of the flour starches.
- Divide Batter and Bake: Weigh the batter and divide evenly between the prepared cake pans (approximately 700g each). Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in pans for 30 minutes before transferring to a wire rack to cool fully.
- Prepare Kirsch Cherry Syrup: In a saucepan, combine Kirsch, cherry juice from the can, and sugar. Bring to a boil over high heat, then reduce and simmer until syrup reduces to about ¼ cup. Allow to cool.
- Make Chocolate Shards for Decoration: Melt dark chocolate in short bursts until liquid. Spread the melted chocolate thinly (about 2mm) on a large sheet of baking parchment folded in thirds for guide lines. Roll the parchment starting from one side, and freeze until firm (about 30 minutes). Once firm, unroll and break into shards.
- Chill Cream and Whisk Equipment: Chill cream, whisking bowl, and whisks in fridge or freezer for best whipping results. Avoid freezing cream.
- Trim Cake Tops (Optional): For flat cake layers, slice off the domed tops with a sharp knife or use a thread cutting method to remove the dome. Save trimmed tops as a delicious snack.
- Syrup Soak: Place the first cake layer on a serving platter. Drizzle about 2 tablespoons of the concentrated cherry syrup generously over the top. Repeat for the second layer after assembly.
- Whip Protein Cream: Whisk cold whipping cream until soft and slightly runny. Add vanilla protein powder and vanilla paste, then continue whisking on low speed until soft peaks form. Be careful not to over-whip, especially with dairy cream.
- Assemble Cake: Spread one-third of the protein cream over the bottom cake layer. Evenly dot the drained cherries over the cream, gently pressing them in to anchor the top layer. Carefully place the second cake layer on top, gently pressing down.
- Crumb Coat: Spread another third of the protein cream thinly over the top and sides of the cake to trap crumbs. Use an offset spatula and a bench scraper or rubber spatula for smooth edges.
- Final Layer of Cream: Spread the remaining protein cream evenly all around and above the cake, starting from the center and turning the cake as you go to smooth the surface.
- Decorate: Attach the chocolate shards upright around the sides of the cake with the rounded side facing the cake for better adhesion. Scatter cherries on the top, and sprinkle with remaining chocolate bits if desired.
- Serve and Enjoy: Step back and admire the masterpiece, then slice and serve. The cake is best enjoyed fresh but can be refrigerated for up to 2 days.
Notes
- Using freshly brewed hot coffee is essential to activate cocoa flavors and keep the cake moist.
- Cake layers can be trimmed flat using a knife or thread method for a professional look.
- Kirsch is optional for those avoiding alcohol; cherry syrup still adds delicious flavor.
- Keep whipping cream and equipment cold to achieve the best volume and stability when whipping.
- Protein powder in whipped cream adds nutrition but can cause cream to thicken rapidly; whisk carefully.
- Sourdough discard adds moisture and tenderness but can be omitted if unavailable, though texture may differ.
- Chocolate shards can be made a day ahead and stored frozen until needed.
- Store assembled cake in the refrigerator and consume within 2 days for best texture and flavor.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Low Fat
