Ingredients:
For the Chocolate Sponge:
6 large eggs, at room temperature
1 1/4 cups superfine sugar
1/2 cup Dutch-processed cocoa powder
2/3 cup all-purpose flour
150g unsalted butter, melted and cooled
For the Cherry Syrup:
670g pitted Morello cherries in syrup, drained (reserve the syrup)
1/3 cup kirsch or cherry liqueur (optional)
1/2 cup superfine sugar
4 teaspoons cornstarch
For Decoration:
4 cups heavy cream
2 teaspoons vanilla extract
1/3 cup powdered sugar
100g dark chocolate, for chocolate curls
12 maraschino or fresh cherries
Directions:
Prepare the Chocolate Sponge:
Preheat the oven to the specified temperature and line your cake pans with parchment paper.
In a large bowl, whisk the eggs briefly. Add the superfine sugar and vanilla extract, then beat until the mixture becomes voluminous and pale.
Sift in the cocoa powder and all-purpose flour. Till they are just incorporated, gently fold them into the egg mixture.
Pour in the melted and cooled butter. Fold it in until the batter is smooth and well combined.
Evenly divide the batter among the cake pans that have been prepared.
. Bake according to the specified time or until a tester inserted into the center comes out clean.
After taking the cakes out of the oven, allow them to cool fully.
Make the Cherry Syrup:
In a saucepan, combine the reserved cherry syrup, superfine sugar, and cornstarch. Whisk until the cornstarch is dissolved.
After setting the pot on medium heat, simmer the mixture.
Cook until the syrup thickens.
Remove the saucepan from the heat and stir in the kirsch (if using). Let the syrup cool.
Assemble the Cake:
Drain the Morello cherries and reserve the syrup for the cherry syrup. Set aside the cherries.
Place one chocolate sponge layer on a serving plate. Brush it generously with the cherry syrup.
Spread a layer of whipped cream over the soaked sponge layer. Add a layer of the drained cherries on top of the whipped cream.
Place the second chocolate sponge layer on top. Brush it with the cherry syrup, add more whipped cream, and cherries.
Continue layering until all the cake layers, syrup, whipped cream, and cherries are used.
Cover the assembled cake with more whipped cream, ensuring the sides and top are fully covered.
Decorate the Cake:
Make chocolate curls by using a vegetable peeler on the dark chocolate block. Gently press the peeler against the chocolate to create curls.
Place the chocolate curls on the sides and top of the cake as desired.
Add maraschino or fresh cherries on top of the cake for decoration.
Chill:
Let the cake rest in the refrigerator overnight. This will allow the flavors to develop and the sponge to moisten thoroughly.
Enjoy the delicious and classic Black Forest Cake! The layers of chocolate sponge, cherry syrup, whipped cream, and cherries create a decadent and indulgent treat that is sure to impress.