Black Forest Cherry Cake
- 8 large eggs
- 1-¼ cups granulated white sugar
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons cherry-flavored liqueur
- 1 teaspoon vanilla extract
- 2 cans (20 ounces each) pitted tart cherries, drained (reserve syrup)
- ¾ cup granulated white sugar
- 3 tablespoons honey
- 3 tablespoons cornstarch
- ½ cup reserved cherry syrup
- 1 tablespoon cherry-flavored liqueur
- 1 teaspoon vanilla extract
- ¼ cup kirsch
- 3 tablespoons water
- 1 tablespoon granulated white sugar
- 1/3 cup unsalted butter, softened
- 1/3 cup confectioners' sugar, sifted
- 4 cups heavy whipping cream, chilled thoroughly
- 2 teaspoons vanilla extract
- Grated chocolate or shaved chocolate, for decoration
- Preheat oven to 320°F. Butter 2 9-inch round cake pans and line bottoms with baking paper. Brush baking paper with butter and lightly dust with additional sifted cocoa powder. Set aside.
- Whisk together eggs and sugar in a heat-proof bowl, set over a pan of simmering water, until thick and a candy thermometer registers about 100°F. Remove bowl from heat and continue beating on low speed for another 5 to 10 minutes until really thick and cooled. Set aside.
- Combine together flour, cocoa, baking powder and salt. Sift once and divide into 3 equal portions. Fold one portion of dry ingredients into egg mixture together with cherry liqueur until incorporated. Fold in second portion, with vanilla. Fold in third portion, carefully scraping the bottom and sides of bowl to ensure uniformity in the batter’s color and not streaks of white remain visible.
- Divide batter between prepared pans. Bake for 20 to 25 minutes or until set and tester inserted comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before filling and frosting.
- Pour drained cherries, sugar and honey in a pan. Dissolve cornstarch in reserved cherry syrup and add to pan. Cook, while stirring, over low heat for 8 to 10 minutes or until thick. Remove from heat and allow to cool completely.
- Cook together kirsch, water and sugar in a pan over low heat. Allow to boil for 30 seconds. Remove from heat and allow to cool.
- Beat together butter and confectioners’ sugar on low speed until combined. Increase speed to medium and continue beating until fluffy. Set aside.
- Beat cream on medium speed until soft peaks begin to form. Add beaten butter and sugar. Continue beating for another 3 to 5 minutes until blended. Beat in vanilla extract. Increase speed to medium-high beat frosting for another 3 to 5 minutes or until stiff and fully incorporated.
- Cut cakes horizontally to make 4 layers.
- Sprinkle each layer with Cherry-Kirsch Drizzle. Divide cherry filling mixture into 3 equal parts. Reserve one portion of topping. Divide remaining two portions into three and spread 1/3 on top of each of the first 3 cake layers. Top each filled layer with about ¼ to 1/3 cup frosting. Stack layers on top each other. Cover with top layer. Spoon some of the frosting into a piping bag fitted with an open star tip. Set aside.
- Spread remaining frosting all over cake using an offset spatula. Pipe a ring of small rosettes along the top of cake. Spoon reserved cherry filling into the ring of rosettes. Press grated or shaved chocolate on the sides of cake. Chill for at least 4 hours, or overnight, to allow flavors to fuse properly. Cut cake into wedges before serving.
- The best way to apply the drizzle onto the cake is by using a spritzer bottle.
- If using a spoon to drizzle kirsch mixture onto the cake, start drizzling while the cake is still warm. Drizzle a few drops at a time and allow cake to absorb mixture, about 10 minutes, before drizzling again, until all are used up.
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