BLACK FOREST CAKE
One 9-inch 3-layer cake; about 16 servings
Prepare:
- One 9-inch Chocolate Génoise, cut into 3 layers
Combine in a small bowl:
- ½ cup Moistening Syrup
- ¼ cup kirsch
Thaw and drain:
- Two 10- to 12-ounce packages (565 to 680g) frozen unsweetened cherries
Combine in a small heatproof bowl:
- 6 ounces (170g) semisweet or bittersweet chocolate, finely chopped
- ¼ cup (60g) boiling water
Stir until the chocolate is melted and the mixture is smooth. If the chocolate does not melt completely, place it in a skillet of barely simmering water and stir constantly until melted. Place 1 cake layer in the bottom of a 9-inch springform pan. Brush liberally with kirsch syrup. Whip in a large bowl until soft peaks form:
- 4 cups (925g) cold heavy cream or 2 cups (460g) heavy cream and 2 cups (460g) crème fraîche
- ⅓ cup (65g) sugar
- 2 teaspoons vanilla
Fold ⅓ cup of the whipped cream into the chocolate mixture, then fold in another ½ cup. Immediately spread the chocolate cream over the moistened cake. Moisten the top of another layer with syrup and place it moist side down on the chocolate cream. Press to level. Moisten the top of the layer. Arrange a single layer of cherries without packing them tightly, on top; you will have some cherries left over. Spread about 2 cups of whipped cream over and between the cherries. Moisten the last cake layer and place it moist side down on the cherries and cream; press gently to level. Refrigerate the cake, as well as the remaining whipped cream and cherries, until firm, at least 30 minutes.
Frost the top and sides of the cake with the remaining whipped cream. Use a pastry bag fitted with a large star tip to pipe 12 to 16 whipped cream rosettes or a border of whipped cream around the top edge of the cake. Blot the remaining cherries dry and place 1 on each rosette. Decorate the center of the cake with:
- Chocolate shavings
Refrigerate for at least 12 hours, or for up to 24 hours, before serving.