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Black Forest Cherry Cake
**For the Cherry Filling:**
* 2 cups pitted sweet cherries (fresh or canned)
* 1/4 cup granulated sugar
* 1 tbsp cornstarch
* 2 tbsp water
* 2 tbsp Kirsch (optional, but traditional)
**For the Whipped Cream Frosting:**
* 2 cups (480 ml) heavy whipping cream
* 1/2 cup (60g) powdered sugar
* 1 tsp vanilla extract
**To Assemble:**
* Shaved dark chocolate or chocolate curls
* Extra cherries for garnish
* More Kirsch or cherry syrup to brush on the layers
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### **Instructions:**
**1. Make the Sponge Cake:**
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, sift together flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar until pale and tripled in volume (about 5–7 minutes). Add vanilla. Gently fold in the dry ingredients.
Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely, then slice each cake in half horizontally to create four thin layers.
**2. Prepare the Cherry Filling:**
In a saucepan over medium heat, combine cherries, sugar, and water. Stir in cornstarch and cook until thickened, about 5 minutes. Remove from heat and stir in Kirsch. Let cool.
**3. Whip the Cream:**
Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour in the cream, add sugar and vanilla, and whip to stiff peaks.
**4. Assemble the Cake:**
Place one sponge layer on a cake stand. Brush lightly with Kirsch or cherry syrup. Spread a layer of whipped cream and then a layer of cherry filling. Repeat with the next two layers.
Top with the final sponge layer, then frost the top and sides with whipped cream. Decorate with shaved chocolate and whole cherries.
**5. Chill and Serve:**
Refrigerate the cake for at least an hour before slicing. This helps the flavors meld and the cake hold together beautifully.
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### **Tips & Variations:**
* **Alcohol-Free Version:** Skip the Kirsch and use cherry juice instead.
* **Canned Cherries:** If using canned cherries, drain and reserve the juice for brushing on the cake.
* **Make Ahead:** The sponge cake layers can be made a day in advance and stored wrapped in plastic at room temperature.
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### **Final Thoughts**
The Black Forest Cherry Cake is more than just dessert—it’s a show-stopping centerpiece for birthdays, holidays, or any occasion that calls for a touch of elegance. Whether you’re making it from scratch or adding your own twist, this cake is guaranteed to impress and satisfy.
Ready to indulge in a piece of German culinary tradition? Your Black Forest Cherry Cake awaits.
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