We have chosen Mudgee's best Cherry grower to supply us with delicious cherries for our Kirsch
Unlike some Kirsch drinks, we take the fresh Cherries and infuse them in Brandy for up to two months. To get a liqueur rich in the taste of cherries.
It is a Liqueur you will really enjoy.
Our Kirsch is also the perfect liqueur for Black Forest Cakes. Recipe below
Available in 500ml bottle, 60ml Two Shot Bottle or Fun 60ml Test Tube.
10% Discount if you buy two or more Liquor products (Discount automatically applied at checkout, Excludes Boxed Liquor Products).
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Crafted with passion and precision, Kookaburra Estate Kirsch Cherry Brandy Liqueur is a premium spirit that brings together the best of Australia’s lush orchards and centuries-old European traditions. This exceptional liqueur is a tribute to the art of distillation, combining the bold, sweet flavors of handpicked cherries with the warmth and complexity of brandy.
Each bottle of Kookaburra Estate Kirsch begins with the finest, ripest cherries—sourced from the renowned orchards of Mudgee. The result is a liqueur that captures the essence of the fruit in every sip, with a delicate balance of sweetness and the aromatic depth of cherry.
Whether enjoyed neat, over ice, or as the star ingredient in your favorite cocktails, Kookaburra Estate Kirsch Cherry Brandy Liqueur elevates any occasion. Perfect as a digestif after dinner or as a delightful addition to a special celebration, this exquisite spirit invites you to savor the unique combination of Australian craftsmanship and time-honored distilling traditions.
Black Forest Cake Recipe
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water (or hot coffee for added depth of flavor)
For the cherry filling:
- 1 jar (about 24 oz) of Morello cherries (or fresh cherries if available)
- 1/2 cup cherry juice (from the jar or fresh)
- 2 tbsp sugar (optional, depending on the sweetness of your cherries)
- 1/4 cup Kirsch
For the whipped cream:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For decoration:
- Chocolate shavings or curls
- Fresh cherries (for topping)
- A few tablespoons of Kirsch for soaking the cake layers
Instructions:
1. Prepare the cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, sugar, milk, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Slowly pour in the boiling water (or hot coffee) and stir until smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
2. Prepare the cherry filling:
- Drain the cherries, reserving the juice. If you’re using fresh cherries, pit them and slice them in half.
- In a small saucepan, heat the reserved cherry juice and sugar (if desired), simmering for 5 minutes until slightly thickened. Remove from heat and let it cool.
- Stir in the Kirsch into the cooled syrup. This will soak into the cake layers for added flavor.
3. Make the whipped cream:
- In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to over-beat.
4. Assemble the cake:
- Once the cakes are cooled, slice each cake in half horizontally to create four layers.
- Place the first layer on a serving plate. Drizzle it generously with some of the cherry juice/Kirsch mixture.
- Spread a layer of whipped cream on top, followed by a handful of the cherries.
- Repeat the process with the remaining layers, finishing with whipped cream on top.
- Decorate with chocolate shavings, fresh cherries, and a final drizzle of the cherry syrup.
5. Chill and serve:
- Refrigerate the cake for at least 2 hours to allow the flavors to meld.
- Serve chilled and enjoy your delicious, boozy Black Forest Cake!
This recipe has a rich cherry and alcohol flavor thanks to the Kirsch, which pairs beautifully with the cocoa in the cake.
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