Classic Black Forest Gateau (Schwarzwälder Kirschtorte)

• All-purpose flour125g
• Granulated sugar125g
• Eggs4 large
• Unsweetened cocoa powder35g
• Baking powder1 tsp
• Salt1/4 tsp
• Heavy cream750ml
• Powdered sugar100g
• Kirschwasser (cherry spirit)100ml
• Sour cherries (canned or jarred, drained)400g
• Cornstarch2 tbsp
• Dark chocolate (for shavings)50g
• Water50ml

Steps

1. 1

   Preheat oven to 175°C (350°F). Grease and flour a 24cm (9-inch) springform pan.

2. 2

   Whisk together flour, cocoa powder, baking powder, and salt.

3. 3

   Beat eggs and granulated sugar until pale and fluffy.

4. 4

   Gently fold dry ingredients into the egg mixture.

5. 5

   Pour batter into prepared pan and bake for 30-35 minutes, or until a skewer comes out clean.

6. 6

   Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

7. 7

   Once cool, slice the cake horizontally into three equal layers.

8. 8

   Drain cherries, reserving the juice. Mix cornstarch with a little reserved cherry juice to form a slurry. Heat remaining cherry juice, add cherries and cornstarch slurry, cook until thickened. Let cool.

9. 9

   Whip heavy cream with powdered sugar until stiff peaks form. Stir in 50ml of Kirschwasser.

10. 10

    Place the bottom cake layer on a serving plate. Brush generously with Kirschwasser. Spread half of the whipped cream and half of the cherry mixture over the cream.

11. 11

    Repeat with the second cake layer, brushing with Kirschwasser, then adding the remaining cream and cherries.

12. 12

    Place the top cake layer on top. Brush with Kirschwasser. Frost the entire cake with the remaining whipped cream.

13. 13

    Decorate the sides with chocolate shavings. Pipe rosettes around the top edge and place a cherry on each rosette. Chill for at least 2 hours before serving.

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