Black Forest Cake

Steps

1. Preheat the oven to 175°C (350°F). Grease two 20 cm (8-inch) round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
2. Drain the sour cherries well, reserving the cherry syrup. In a bowl, combine the drained cherries with 40 g granulated sugar and 30 ml of the cherry syrup. Toss and let stand for 15–20 minutes until the cherries look glossy, juicy, and slightly softened. Set aside. Reserve the remaining 90 ml cherry syrup for soaking the cakes.
3. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and fine salt until evenly combined and free of lumps.
4. In a large mixing bowl, beat the unsalted butter at 20–22°C with 220 g granulated sugar for 3–4 minutes, until very pale, creamy, and fluffy.
5. Add the eggs one at a time, beating well after each addition and scraping down the bowl. The mixture should become smooth, slightly thickened, and glossy with no visible streaks of egg.
6. In a small jug, whisk together the whole milk, strong brewed coffee cooled to 20–22°C, and 10 ml of the vanilla extract until combined.
7. Add one-third of the dry ingredients to the butter mixture and mix on low just until incorporated. Add half of the milk mixture and mix briefly. Repeat, alternating dry ingredients and liquid, finishing with the last third of the dry ingredients. Mix only until a smooth, thick, creamy batter forms with no dry flour pockets to keep the crumb soft and tender.
8. Divide the batter evenly between the prepared pans and smooth the tops so the layers bake level.
9. Bake for 22–26 minutes at 175°C (350°F), until the tops are set, the edges just begin to pull away from the pans, the centers spring back when gently pressed, and a toothpick inserted in the centers comes out clean or with a few moist crumbs but no wet batter.
10. Cool the cakes in the pans on a wire rack for 10 minutes. Carefully turn them out, peel off the parchment, and let the layers cool completely on the rack to 20–22°C so the whipped cream will not melt.
11. While the cakes cool, whip the cream. Place the heavy cream, powdered sugar, and the remaining 5 ml vanilla extract in a chilled mixing bowl. Beat on medium-high speed until the cream forms soft to medium peaks that hold their shape but still look smooth and billowy. Do not overbeat or the texture will become grainy.
12. Just before assembling, gently stir the macerated cherries and drain off any excess liquid back into the reserved syrup bowl if needed. You want juicy but not dripping cherries for neat layers.
13. To assemble, place one completely cooled cake layer on a serving plate. Brush the top evenly with about half of the reserved cherry syrup (around 45 ml) so the surface looks evenly moist but not soggy.
14. Spread a generous layer of whipped cream (about one-third of the total) over the soaked layer, then spoon half of the cherries evenly over the cream, leaving a small border at the edge so they do not spill out when topped.
15. Set the second cake layer on top and gently press to level. Brush the top with most of the remaining cherry syrup, using just enough so the surface is evenly moistened and slightly glossy.
16. Spread another generous layer of whipped cream over the top and, if desired, use additional cream to lightly cover the sides of the cake in a thin, smooth coat. Transfer any remaining cream to a piping bag and pipe swirls or rosettes around the top edge for a decorated finish.
17. Using a vegetable peeler or sharp knife, shave the dark chocolate into curls or fine shards. Scatter the chocolate over the top of the cake and add the remaining cherries in the center or atop the piped swirls.
18. Refrigerate the assembled cake for at least 30 minutes so the layers set and slices hold together cleanly. Before serving, let the cake sit at room temperature (20–22°C) for 10–15 minutes. The finished cake should have tender, moist chocolate layers, a light, creamy whipped filling, juicy cherry pockets, and a delicate crunch from the chocolate shavings.