Black Forest Cake

recipe from call me cupcake

makes 3-layer 6-inch cake or 3 cans

Cake

50 g butter (a scant 1/2 stick)
180 g all purpose flour
20 g cocoa powder
1 tsp baking powder
1 tsp baking soda
pinch of salt
225 g granulated sugar
1 large egg
2/3 cup sour cream
1/3 cup + 1 1/2 tbsp hot water

1. Heat oven to 350F.
2. Butter and flour three 6-inch cake pans (or spray insides of cans with cooking spray). Melt the butter and let it cool.
3. Sift flour, cocoa powder, baking powder and baking soda in a large bowl. Add all other ingredients -salt, sugar, egg, sour cream, melted butter and hot water. Stir until completely smooth.
4. Divide batter between the three prepared cake pans/cans.
5. Bake for 20-22 minutes (cans may need to cook a little longer), then let the cakes cool for 10 minutes in their pans before inverting them onto a cooling rack. Let cakes cool completely before using.

Cherries in kirsch

250 g whole cherries (weight with pits and all)
1 tbsp freshly squeezed lemon juice
1/4 cup kirsch liqueur
1/4 cup granulated sugar

1. Pit and halve the cherries and put them in a saucepan with the lemon juice, kirsch and sugar. Let come to a boil and then let simmer for about 15 minutes, stirring carefully every now and then, until the cherries are soft but not mushy.
2. Pour the mixture through a strainer, with a bowl underneath to reserve the liquids. Put the cherries in another bowl to cool.
3. Prick holes in the cakes with a toothpick and brush with some of the kirsch liquid. If you wish to make a thicker syrup (which you can pour over the cake), put the remaining liquid back in the sauce pan and let simmer for about 5 minutes or until thickened. Pour into a bowl and let cool completely.

Dark chocolate ganache

50 g dark chocolate
1/4 cup heavy cream
1 tbsp butter

melt chocolate and heavy cream together in a small pot over medium heat. Once chocolate is completely melted, stir in the butter. Let cool to room temp.

Mascarpone frosting

1 tub (250 g) mascarpone cheese
3-4 tbsp powdered sugar
1/3 cup + 1 1/2 tbsp heavy cream

Beat the mascarpone and sugar until creamy. Add the heavy cream and whip until thick.

Decoration

100 g milk chocolate, shaved or grated
Fresh cherries for the top

1. Put the first cake layer on a serving platter or cake stand. Spread a thick layer of mascarpone frosting on top. Put half of the kirsch cherries on top, then add some grated/shaved chocolate.
2. Put the next cake layer on and repeat the same steps as before.
3. Top with the third and last cake layer. Spread a thick layer of ganache on top. Decorate with fresh cherries and chocolate shavings, and if you wish, the thickened kirsch syrup.