Classic Black Forest Cake
Ingredients:
For the sponge cake:
8 large eggs
1 ½ cups granulated sugar
1 ⅔ cups all-purpose flour
½ cup unsweetened cocoa powder
For the filling and decoration:
Cherries (fresh or canned in syrup, as needed)
2 cups heavy whipping cream (at least 35% milk fat)
3 ½ cups powdered sugar (confectioners’ sugar)
10 oz semi-sweet chocolate (shaved or in curls)
Cherry liqueur (Kirsch) or any cherry-flavored liqueur you have
1 tsp vanilla extract
Instructions:
Sponge Cake:
In a large mixing bowl, beat the eggs and granulated sugar until the mixture is light, fluffy, and reaches the ribbon stage (when you lift the whisk, the batter falls and forms a ribbon that stays on the surface briefly).
Sift the flour and cocoa powder together. Gradually fold them into the egg mixture using a spatula with gentle, sweeping motions to maintain the air in the batter.
Preheat your oven to 350°F (180°C).
Grease and flour three round cake pans (8 to 9 inches in diameter).
Divide the batter evenly among the three pans.
Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely on wire racks.
Filling and Assembly:
In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Keep refrigerated.
Once the cake layers are cool, place one on your cake stand or serving plate.
Brush the top generously with cherry liqueur. Spread a layer of whipped cream over it and add chopped or whole cherries.
Repeat with the second and third layers.
Cover the entire cake with the remaining whipped cream. Smooth the sides with a spatula.
Decorate with whole cherries on top and sprinkle shaved chocolate over the top and around the sides.
