A modern twist on the classic Black Forest Cake, this recipe combines rich chocolate layers, luscious cherries, and a creamy topping for a dessert that's both indulgent and approachable.
Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans.
Greasing the pans ensures the cake layers come out cleanly after baking.
In a bowl, sift together the flour and cocoa powder.
Sifting helps to aerate the dry ingredients, resulting in a lighter cake.
In another bowl, beat the eggs and sugar until thick and pale.
Beating the eggs and sugar thoroughly helps to incorporate air, giving the cake a fluffy texture.
Gradually fold the dry ingredients into the egg mixture, then add melted butter.
Fold gently to avoid deflating the batter.
Divide the batter evenly among the prepared pans and bake for 15-20 minutes.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Cool the cakes on a wire rack.
Allow the cakes to cool completely before assembling to prevent the cream from melting.
In a saucepan, combine cherries, kirsch, cornstarch, and water. Cook until thickened.
Stir constantly to avoid lumps in the filling.
Whip the heavy cream with confectioners' sugar until stiff peaks form.
Chill the bowl and beaters beforehand for better results.
Place one cake layer on a serving plate, spread with cherry filling, and top with whipped cream. Repeat with the second layer.
Use a serrated knife to level the cake layers if needed.
Top with the final cake layer, cover the entire cake with whipped cream, and garnish with chocolate curls.
Use a vegetable peeler to create chocolate curls from a chocolate bar.
Refrigerate the cake for at least 2 hours before serving.
Chilling helps the flavors meld together and makes slicing easier.
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