Black Forest Cake Recipe for 12 Servings

Instructions:

1. Preheat your oven to 350°F and grease your pans thoroughly. Note: I like to line the bottoms with parchment paper to ensure a clean release.
2. Beat 6 large eggs and 1 cup sugar for 8 minutes until the mixture is thick, pale, and leaves a trail.
3. Sift 1/2 cup flour and 1/2 cup cocoa together twice. Note: This removes lumps and aerates the dry ingredients for a lighter cake.
4. Gently fold the dry ingredients into the egg mixture in three batches. until no streaks of flour remain visible.
5. Fold in 1/4 cup cooled melted butter. Note: Be very gentle here so you don't deflate all that air you just whipped in.
6. Divide the batter evenly and bake for 30 minutes until the center springs back when lightly touched.
7. Cool the cakes in the pans for 10 minutes, then move to a wire rack.
8. Mix 2 tbsp cornstarch with 2 tbsp of the reserved cherry juice. until a smooth slurry forms.
9. Simmer the remaining juice, 1/2 cup sugar, and cherries for 5 minutes. until the cherries are plump and soft.
10. Stir in the starch slurry and boil for 1 minute until the liquid is clear and thick.
11. Remove from heat and stir in 1/4 cup Kirschwasser. Note: Adding the alcohol at the end preserves its bright, sharp flavor.
12. Bloom 1 tsp gelatin in 1 tbsp water, then melt it. Note: 10 seconds in the microwave usually does the trick.
13. Whip 3 cups heavy cream with 1/2 cup powdered sugar and the melted gelatin. until stiff, velvety peaks form.
14. Slice each cake layer in half horizontally. until you have four even discs.
15. Brush each layer with extra cherry juice or Kirsch, spread a layer of cream, and top with the cherry filling.
16. Frost the entire cake with the remaining cream. until the sides are smooth and opaque.
17. Press 4 oz chocolate shavings onto the sides and pipe 12 swirls of cream on top, each crowned with a cherry.