Black Forest Cherry Torte
Dark chocolate sponge layered with whipped cream, cherries, and chocolate shavings, a showpiece cake built for a special occasion.
Black forest cake takes patience more than any single hard step, since it stacks a delicate sponge with whipped cream that has to stay cold to hold its shape. Soaking the layers in cherry syrup keeps the cake from tasting dry once it is stacked this tall. Shave the chocolate over the top only right before serving so it does not melt.
Ingredients
Method
Tap a number to mark a step doneWhisk the flour, cocoa powder, sugar, and baking powder together, then add the eggs, oil, and milk and beat for 2 minutes until smooth.
Divide the batter between two greased 9-inch pans and bake at 350F for 22 to 25 minutes, until the tops spring back when pressed.
Cool the layers completely on a rack, then slice each one horizontally with a long serrated knife to make four thin layers total.
Simmer the reserved cherry syrup with the kirsch for 2 minutes to make a soaking liquid, and brush it generously over each cake layer.
Whip the heavy cream and powdered sugar to firm peaks, keeping the bowl chilled so the cream holds its shape.
Stack the layers with whipped cream and a scattering of cherries between each one, pressing gently so the tower stays level.
Cover the outside of the cake with the remaining whipped cream, smoothing the sides and top with a long offset spatula.
Chill the finished cake for at least 1 hour to set the cream, then top with shaved chocolate and whole cherries just before slicing.
Kitchen note
Chill the mixing bowl and beaters before whipping the cream so it firms up quickly, and assemble the cake on a cold day or in a cool kitchen to keep the layers from sliding.
