Black Forest Cake Recipe

Batter

6 large eggs

1 cup sugar

1 teaspoon vanilla

4 ounces unsweetened baking chocolate, melted and cooled

1 cup sifted all-purpose flour

Syrup

¼ cup sugar

1/3 cup water

2 tablespoons cherry liquor

Buttercream Filling

1 ½ cup confectioners’ sugar

½ cup unsalted butter, softened

1 egg yolk

2 tablespoons cherry liquor

Topping

2 cups canned sour cherries, patted dry

2 tablespoons confectioners’ sugar

1 cup heavy whipping cream, whipped

8 ounces semisweet chocolate, shaved

Preheat the oven to 350 degrees. Grease and flour three, 8-inch round layer cake pans.

Beat the eggs, sugar and vanilla together until thick and fluffy, about 10 minutes. Alternately fold the melted chocolate and flour into the egg mixture, ending with the flour.

Pour the batter equally into the prepared pans and bake for 10 to 15 minutes, or until a cake tester comes out clean when inserted in the middle of the cake. Turn out onto a rack until completely cooled.

To make syrup, mix the sugar and water together in a saucepan; boil for 5 minutes. Remove from the heat and cool; then add cherry liquor. Prick the cake layers with a fork and brush the syrup over all 3 layers.

To make buttercream filling, beat the sugar and butter together until well blended. Add the egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in the cherry liquor.

Place one cake layer on a cake platter. Spread with buttercream filling. Drop ¾ cup cherries evenly over the filling. Place a second cake layer on top of that. Spread with filling, then add ¾ cup of cherries. Place the third cake layer on top.

Fold 2 tablespoons confectioners’ sugar into the whipped cream. Cover the sides and top of the cake with the whipped cream. Decorate the top of the cake with the remaining cherries. Press the shaved chocolate on the sides of the cake; sprinkle a few on the top. Chill until serving time. Serves 10.