Black Forest Cake: A Decadent German Dessert Classic

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Drain cherries, reserving 1 cup of syrup. In a saucepan, combine the reserved syrup, cherries, Kirsch, and sugar. Bring to a simmer over medium heat. In a small bowl, mix cornstarch and water to create a slurry.

In a chilled mixing bowl, whip the cold heavy cream until it begins to thicken. Gradually add powdered sugar, vanilla, and cherry liqueur (if using). Continue whipping until stiff peaks form, being careful not to overwhip.

Using a vegetable peeler, shave the dark chocolate block to create curls and shavings. For larger curls, slightly warm the chocolate block by holding it in your hands before shaving. Place shavings on a plate and refrigerate until needed.

Place one cake layer on a serving plate. Brush with 2-3 tablespoons of Kirsch or cherry juice. Spread a thin layer of whipped cream over the cake, creating a slight rim around the edge to contain the filling.

Cover the entire cake with the remaining whipped cream frosting, reserving the portion set aside earlier. Use a piping bag fitted with a star tip to pipe decorative rosettes around the top edge of the cake using the reserved cream.

Refrigerate the assembled Black Forest Cake for at least 1-2 hours before serving. This allows the flavors to meld together and makes slicing easier.