3/4cup4.5 oz shaved dark chocolate or chocolate curls.
3/4cup4 oz. chocolate sprinkles
12fresh dark cherries with stems
Instructions
Infused cherries
Drain the cherries and halve them. Place in a bowl. Pour the 1/2 cup kirsch over the cherries and soak overnight. Pour the kirsch off the cherries and reserve.
Make the cakes
Preheat the oven to 350°F.
Spray three 9 inch round cake pans with flour-based baking spray (or grease and flour).
Sift the flour, cocoa, baking soda and salt together in a large bowl.
In the bowl of an electric mixer, cream together the butter and sugar. Add the eggs one at a time. Add the vanilla and mix well.
Add the dry ingredients to the creamed mixture alternately with the buttermilk. Begin and end with dry ingredients.
Pour the cake batter into the prepared pans. Bake for 20 minutes or until a tooth pick comes out clean.
Cool the cakes and remove them from their pans. Use a toothpick to prick holes in the tops of the cake; brush the 1/2 cup of reserved kirsch (poured off the cherries) onto the cakes. Allow the cakes to infuse while you prepare the filling.
Make the filling
Dissolve the espresso powder in the hot water. Set aside to cool.
In the bowl of an electric mixer, beat the butter until lightened. Add the confectioners’ sugar, salt and espresso mixture. Mix well. If the icing is too thick add kirsch one tablespoon at a time.
Place a cake layer on a serving plate or cake stand. Spread half of the espresso filling over the top; cover with cherries and top with another cake layer. Spread on the remaining filling, cover with cherries and top with the third cake layer.
Cover the cake and refrigerate for at least two hours. For best results, allow cake to infuse overnight and for up to 2 days.
Make the whipped frosting
Prepare the frosting on the same day you plan to serve the cake.
Whip the cream until it forms stiff peaks. Gradually add in the icing sugar. Add the vanilla and kirsch. Cover the cake with the frosting. Press chocolate sprinkles on the bottom of the cake (place over a baking tray to catch the excess- less messy!).
Place leftover frosting in a piping bag fitted with a large decorative piping tip. Pipe 12 stars around the top edge. Decorate each star with a fresh cherry. Garnish with more chocolate sprinkles. Pour the chocolate shavings or curls in the center of the cake. Refrigerate cake until ready to serve.
Keyword black cherry, black forest cake, chocolate curls, espresso filling, whipped frosting