Black Forest Cake

Recipe by mersaydees
READY IN: 1hr 30mins




  • Using a vegetable parer, scrape across chocolate to make curls; refrigerate until needed. Loosely grate remainder of chocolate bar and refrigerate until ready to garnish.
  • Combine cherries with kirsch; let stand 1 hour. In small saucepan, mix cornstarch with cherry juice. Bring to a boil, stirring constantly; simmer 5 minutes until thickened. Let cool; add cherries and stir well to mix.
  • CAKE:
  • Prepare three 8-inch-diameter layer-cake pans by greasing and flouring.
  • Preheat oven to 350°F.
  • In large bowl of electric mixer, beat eggs at high speed until light. Add 1 cup granulated sugar gradually, beating well after each addition. Beat 10 minutes or until very thick. Add vanilla.
  • Sift sifted flour with cocoa; fold into egg mixture in fourths, using a wire whisk or rubber spatula. Fold in butter, in fourths, until just combined. Gently turn into prepared pans. Bake 15 minutes or until surface springs back when pressed with finger.
  • Place pans on wire rack and cool 5 minutes; remove from pans and cool completely.
  • SYRUP:
  • In a small saucepan, stir granulated sugar and ½ cup water over medium heat to dissolve sugar. Bring to boil and boil 5 minutes. Cool, and stir in kirsch.
  • Using a skewer, make several holes in each cake layer; drizzle syrup over layers.
  • Beat heavy cream with confectioners’ sugar until stiff.
  • Invert one cake layer onto serving plate; spread with glazed cherries; top with 1 cup whipped cream. Top with second layer and 1 cup cream.
  • Add top cake layer; spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge. Refrigerate cake.
  • Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate.