Black Forest Cake

Yum

Ingredients:(Serves10 - 12)

Cherries

700 ml jar of Cherries in syrup

4 tablespoons Kirsch or Cherry Brandy

50 grams granulated white sugar

For the Chocolate Genoise:

42 grams hot melted unsalted butter

60 grams cake flour

1/4 teaspoon salt

30 grams unsweetened regular or Dutch-processed cocoa powder

4 large eggs

135 grams granulated white sugar

1 teaspoon vanilla extract

Whipped Cream Frosting:

600 ml heavy whipping cream 

1 teaspoon pure vanilla extract

35 grams granulated white sugar

Method:

1. Drain the cherries, reserving the liquid. Place the cherries in a bowl and add 2 tablespoons Kirsch. Cover the bowl and set aside.
2.  Place 240 ml of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.
3.  Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
4. In a bowl, sift the flour, salt and cocoa powder thrice . In a heatproof bowl whisk the eggs with the sugar.
5.  Place over a saucepan of simmering water, and keep whisking constantly, heat until lukewarm (about 3 minutes). Remove from heat and transfer to the bowl of your electric mixer.
6.  Beat on high speed until the mixture is thick (the batter will fall back into the bowl in a ribbon-like pattern). 
7. Beat in the vanilla extract. Then sift  one-third of the flour mixture over the egg mixture and gently fold using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest.
8.  Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. 
9. Pour into your pan, smoothing the top.Bake for about 20 -25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.

Whipped Cream Frosting:

1.  In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. 
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake:

1. Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 60 ml cherry syrup.
2. Take 1 cup of whipped cream and spread on the moistened genoise .Place the cherries evenly over the cream. 
3. Brush the cut-side of second genoise layer with 60 ml syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve 240 ml of whipped cream and spread the remaining cream over top and sides of cake.
4.  Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.