Classic Black Forest Cake

Preparation

• Chocolate Genoise Cakes

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter.
  • In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
  • In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon.
  • Sift the dry ingredients over the eggs and fold in with a spatula or whisk. Spoon the batter into the prepared pans.
  • Bake for about 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Run a thin blade between the cake and the pan to unmould.

• Cherry Mixture

  • In a saucepan off the heat, combine the sugar and cornstarch. Add the cherry juice and bring to a boil, stirring constantly. Add the kirsch and continue cooking for 1 minute. Transfer to a bowl. Let cool.
  • Cover with plastic wrap directly on the surface of the mixture and refrigerate for 2 hours or until completely chilled.
  • Stir the chilled mixture with a spatula or whisk to soften. Stir in the drained cherries. Set aside.

• Assembly

  • In a bowl, whip the cream, icing sugar and vanilla until stiff peaks form.
  • Slice each cake in half horizontally to make four slices.
  • On a serving plate, alternately layer a slice of cake, a quarter of the whipped cream and a third of the cherry mixture. Repeat with the remaining ingredients. Top with chocolate curls and fresh cherries.
  • The cake will keep for 2 days in the refrigerator.