Black Forest Cake

After many requests, I am sharing the recipe for the black forest cake I made for my birthday. The recipe is a collection of pieces of recipes from various people, so I will try to put everything together here!

Ingredients

• Fresh cherries, pitted and halved; a substitute would be maraschino cherries, but bear in mind that they come in a very sweet syrup
• 500ml double cream whipped to the chantilly stage with 2 tbsp sifted icing sugar (I used double cream)
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup Kirsch
• 300g dark chocolate (I used 54% Callebaut), melted
• 2 sheets of greaseproof paper

Filling

• Fresh cherries, pitted and halved; a substitute would be maraschino cherries, but bear in mind that they come in a very sweet syrup
• 500ml double cream whipped to the chantilly stage with 2 tbsp sifted icing sugar (I used double cream)

Syrup

• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup Kirsch

1. Bring the water and sugar to the boil, turn off the heat and stir in the Kirsch. Leave it to cool before soaking the cake.

Chocolate Curls

• 300g dark chocolate (I used 54% Callebaut), melted
• 2 sheets of greaseproof paper

Assembly

1. Make 1 recipe of the cake and bake it in two 20cm round tins; leave to cool before cutting in half
2. Prepare the cherries and set aside
3. Prepare the chantilly and keep it in the fridge until assembly time; I put it in piping bags to make assembly easier

Notes

Chocolate sponge cake recipe by Janaina Suconic