Black Forest Cake

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line bottoms with parchment paper.

2. 2

   In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3

   Add eggs, milk, oil, and vanilla to the flour mixture. Beat on medium speed for 2 minutes until well combined.

4. 4

   Carefully stir in the hot coffee (batter will be thin - this is correct). The coffee enhances the chocolate flavor.

5. 5

   Divide batter evenly among the three prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. 6

   Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

7. 7

   While cakes cool, drain cherries and reserve 1/2 cup of the juice. Chop half the cherries and set aside; reserve remaining whole cherries for decoration.

8. 8

   Mix the reserved cherry juice with kirsch liqueur to create the soaking syrup.

9. 9

   In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Reserve 2 cups for decoration.

10. 10

    To assemble: Place first cake layer on serving plate. Brush generously with cherry syrup mixture.

11. 11

    Spread a layer of whipped cream over the cake, then top with half of the chopped cherries.

12. 12

    Add second cake layer, brush with syrup, spread with whipped cream, and add remaining chopped cherries.

13. 13

    Place final cake layer on top and brush with remaining syrup.

14. 14

    Frost the entire cake with the remaining whipped cream, creating a smooth finish on top and sides.

15. 15

    Using a vegetable peeler, create chocolate shavings from the dark chocolate bar and press gently onto the sides of the cake.

16. 16

    Pipe decorative rosettes of whipped cream on top and place whole cherries on each rosette.

17. 17

    Refrigerate for at least 2 hours before serving to allow flavors to meld and cream to set.