Recipe: Black Forest Cherry Cake (4 layers)

BLACK FOREST CHERRY CAKE

FOR THE CAKE:
1 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 oz semisweet chocolate
1 stick (1/2 cup) butter, softened
3/4 cup granulated sugar
4 eggs
1 tsp almond extract

FOR THE FILLING AND TOPPING:
2 cups heavy (whipping) cream
2/3 cup confectioners sugar
1/3 cup kirsch
1 (16 oz) can pitted red tart cherries, drained (reserve liquid)
12 maraschino cherries with stems (for garnish)
Chocolate curls (for garnish)

TO MAKE THE CAKE:
Grease and flour two (9-inch) round cake pans.

In a bowl, combine flour, baking powder and salt.

In double boiler or microwave, melt chocolate over low heat. Cool.

In another mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate and gradually add the flour mixture. Add almond extract. Pour batter into prepared pans.

Bake in a preheated 350 degree F oven for 30-35 minutes, or until a cake tester comes out clean. Cool in pan 5 minutes, then on a wire rack.

TO FILL AND TOP THE CAKE:
Cut each layer horizontally, to make four layers.

Fit a pastry bag with a star tube.

In a mixing bowl, beat heavy cream until stiff. Gradually add confectioners' sugar.

Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream and add 1/3 of the drained cherries. Place a second layer on top and repeat with kirsch, whipped cream and cherries. Repeat with the third layer. Top the cake with a fourth layer. Spread 2/3 of the remaining whipped cream on the top and sides of the cake.

Place last amount of whipped cream in a pastry bag and pipe rosettes of whipped cream around the top edge. Top rosettes with cherries with stems and garnish top center and sides with chocolate curls (made by shaving a chocolate bar with a vegetable peeler).

Makes 1 (9-inch) cake
Source: Fred Towner