(Black Forest Cake)
For the Chocolate Sponge Cake
6 Eggs - divided into yolks and whites (room temperature)
3 tablespoons warm Water
1 cup Sugar
1 package Vanilla Sugar
1 1/4 cup All-Purpose Flour
1/4 cup Cornstarch
3 teaspoons Baking Powder
1/2 cup + 2 tablespoons Cocoa Powder
For Filling #1
8 oz canned Sour Cherries (save the juice in the can)
1/4 cup Sugar
Pinch of Cinnamon
2 teaspoons Cornstarch
For Filling #2
2 cup Heavy Whipping Cream
1/4 cup Sugar
2 packages Whip It
2 tablespoons Kirschwasser
1 tablespoon Water
For the Cake Decoration
1 cup Heavy Whipping Cream
1 package Whip It
2 teaspoons Powdered Sugar
16 Cherries (these can be candied, fresh, or canned cherries)
Prepare a Springform pan (26cm) by greasing it with butter. Cut a piece of parchment paper to fit in the base of the pan. Place parchment paper on the base of the pan.
Preheat oven to 375°F (190°C).
To make the sponge cake, begin by adding egg yolks to a large mixing bowl. Add water. Beat with a mixer (whisk attachment). Gradually drizzle in the vanilla sugar and 2/3 of the sugar. Keep beating until the egg yolks have doubled in volume and lightened in color.
In a separate mixing bowl, add the egg whites. With a clean whisk attachment, beat eggs. Gradually drizzle in remaining sugar. Beat until stiff peaks form. Fold stiff egg whites into egg yolks.
Sift together the flour, cornstarch, cocoa powder, and baking powder. Add 1/4 of this mixture to the egg mixture and gently fold in. Repeat until all the flour mixture has been incorporated into the egg mixture.
Immediately fill Springform pan with cake batter. Back for approx. 25 minutes.
Remove cake from oven and allow to cool completely.
To make filling #1, drain the canned cherries - be sure to save 1 cup of the juice.
Add sugar and cinnamon to the 1 cup of cherry juice. Bring to a boil and remove from heat. Mix cornstarch with about 2-3 tablespoons cold water. While mixing the hot cherry juice with a whisk, slowly pour in the cornstarch. Bring mixture to a boil - continue mixing with a whisk so no clumps form. Add cherries and allow to boil for another minute, then remove from heat. Allow to cool completely.
To make filling #2, whisk cream, Whip It, and sugar with a mixer (whisk attachment) until firm peaks form.
Assembling the Cake
Slice the chocolate sponge cake into three even layers. Place the bottom half in a clean Springform pan (26cm) or cake ring. Spread a thin layer of whipped cream on this layer of cake. On top of the whipped cream, spread a thin layer of cherry juice (Filling #1) and the cooked cherries. Top this with the second layer of cake. Press gently so that it holds in place. Combine Kirschwasser and water and drizzle this second layer of cake with the it. Top this layer with a thick layer of whipped cream. Top this with the third layer of cake - cut-side down. Put the cake in the refrigerator and allow to harden overnight.
The next day, combine the whipping cream, Whip It, and powdered sugar (from Cake Decoration ingredients above) and whisk until firm peaks form.
Gently remove Springform side (or cake ring) from cake. Spread 2/3 of the whipped cream over top and sides of cake. Add the remaining 1/3 of whipped cream to a piping bag fitted with a decorative top. Create 16 small mounds on top-edge of the cake. Place one cherry into each ring. Sprinkle chocolate shreds over top and sides of cake.
More Information on the Black Forest Cake