Easy and Delicious Black Forest Cake

This is one of my DH favourite cakes and as it turns out my kids enjoyed it quite a bit,  which is a miracle because our kiddos do not eat cake. The cake is not as per the authentic Schwarzwald Kirsch Torte, but that makes it easier to prepare and still enjoy the flavour of Black Forest Cake.

What you will need...

1/2 cup of flour

1/4 cup of good quality cacao powder

 3 tbsp of butter, melted (skim off the white solids on top)

6 eggs, at room temperature (if you forget to take out your eggs, just put them in a bowl of warm  water for 10-15 min)

pinch of salt

1 tsp of vanilla

3/4 cup of sugar

4 cups heavy whipping cream

1 cup of powdered sugar

2 tsp of vanilla

2 cups of pitted cherries, I used frozen black cherries

1 can/jar, 19-24 oz of sour cherries in syrup, if you can not find that you can use regular cherries in light syrup

1/4 cup of kirsch  plus 3 tbsp of kirsch (you could use brandy as well)

1/3 cup of sugar

chocolate shaving for decoration, 3 oz or so

Preheat oven to 350F

Grease and line two 9 cake pans 

Strain the jarred/canned cherries (reserve syrup) and soak them in a bowl with 1/4 cup of  kirsch while the preparing the cake

Sift together flour, salt and cacao powder and set aside.

Using the whisk attachment on our mixer, combine eggs, sugar and vanilla. 

Beat on high for 8-10 min. The mixture will triple in volume and will be quite thick. 

Turn down the speed to medium and add in the dry ingredients. Turn off the mixer as soon as you add  dry ingredients. Pour in the melted butter. Using a rubber spatula fold in the flour mixture and butter, using as few strokes as possible. Pour into cake pans, place on baking sheet and bake for 25-30 min, until cakes feel firm to the touch.

Let cool on rack.

While the cake is baking, pour the cherry syrup in a sauce pan, add sugar and bring to a boil. Reduce heat and simmer until reduced, about 10-15 min. Stir in the kirsch or brandy and set aside.

In a large bowl, whip the cream, icing sugar and vanilla over medium-high speed until it holds firm peaks. It should be smooth and firm. 

To assemble the cake...

Take your first cake layer and place it on a cake plate/stand.

Brush it liberally with the cherry syrup.

Using an offset spatula, smooth on about 1/2  inch of whipped cream. 

Nestle in the jarred/canned cherries that have been soaking in the kirsch, scattering them evenly.

Gently smooth over another 1/2 inch of whipped cream on top of the cherries.

Top with second cake layer. Brush liberally with cherry syrup. Spread a layer of whipping cream across the top and sides of the cake.

Sprinkle sides of cake with chocolate shavings and decorate the top with fresh or in my case frozen, but defrosted and drained cherries. 

Decorated as desired.