Black Forest Cake, a.k.a. the Drunken Cherry Cake

I'm very late in sharing this cake with you, but that doesn't detract from the fact that this is the best damn cake I've ever made. It's kind of a big statement, given some of my previous experiments - the Strawberry Cream Cake, the Nutella Chocolate Cake or the Tiramisu Cake (dubbed "Temptation" by the birthday girl) - but this, this cake topped them all. I'm a little lost for words to describe it, though, which is kind of embarrassing for a food bogger and a lawyer. Let's first start with the perfect combination of ingredients - soft, light as air chocolate sponge cake that's been soaked in kirsch; big, juicy, tart brandied cherries; perfectly sweet whipped cream cushioning said cherries; and cold, crunchy chocolate curls. I mean, it just doesn't get much better than this.

This cake was for my dear dad's birthday, so you can imagine the days I spent flipping through recipes to find something that reflects his strength, wisdom, kindness and overall mench-ness. It just so happened that at the same time, I was reading "Confections of a Closet Master Baker" that I told you about in the previous post, and as I was getting deeper into the book and the author's remembrances about her family and the kuchens her German mom and grandmother used to make, the idea for a Black Forest Cake took over my mind and didn't let go. It seemed the perfect cake for my dad - complex and dark, full of strong flavors, and also, totally and completely liquored up. It was an awesome cake, best cut and shared in big, dramatic, drunken slices.

Black Forest Cake
Sky High: Irresistible Triple-Layer Cakes
(makes 3 9-in layers)

3/4 cup plus 2 tbsp cake flour
3/4 cup unsweetened cocoa powder
7 eggs
1 3/4 cups sugar
3 cups heavy cream, chilled
1 1/2 tsp vanilla extract
Brandied cherries (1 lb cherries, 1/2 cup kirsch [I used 1 cup])
Chilled chocolate curls, for decoration

The night before: Pit the cherries and halve them, reserving 9 or 10 whole cherries for decoration. Submerge the cherries in kirsch. I found that 1/2 cup was not enough and I used 1 cup (I figured, I could always drink the leftovers later). Leave in the refrigerator at least overnight. Prepare the chocolate curls and put them in the refrigerator to chill. (The authors also suggest you could use frozen cherries - thaw them and then combine the cherries and their juices with the kirsch)

The day of: Preheat the oven to 350F and line the bottom of the pans with parchment paper. Do not grease pans.

Sift the cocoa powder and cake four together, set aside. In a large bowl, beat the eggs on medium high for about a minute, to blend. Slowly add 1 1/2 cups of sugar and beat on medium high for 3-5 minutes, until the eggs are a light yellow color and the stream of eggs, when the beater is lifted, leaves a thick ribbon.

Sift the cocoa powder and flour into the eggs in 3 additions, gently folding after each addition. Take care not to deflate the batter, but make sure that no large pockets of dry ingredients remain. This is kind of tricky, so just make sure to fold thoroughly and have a very light hand when folding.

Divide among 3 9-in round (or 8-in square) pans and bake for 20 minutes or until a cake tester comes out clean. The cake is very fragile, so you need to cool it in its pan for at least an hour before attempting to take it out. When cool, gently run a knife around the cake edge and (again, gently) flip over onto a cake board. Remove the parchment paper.

Make the whipped cream: in a chilled bowl, beat the heavy cream on medium-high speed for one minute, until frothy, and then, still beating, slowly add the remaining 1/4 cup of sugar and the vanilla extract. Beat until hard peaks form and the cream is fairly stiff.

Drain the cherries and reserve the liquid.

Assemble the cake: Place one layer on a cake board or cake plate. With a teaspoon or a pastry brush, soak the layer with about 1/3 of your cherry brandy (for me, that was about 1/4 cup). Spread a thin layer of whipped cream on top of the layer. Then spread half of the cherries and cover with a little more whipped cream. Place the next layer on top and repeat. Place the third and final layer on top and soak it with the remaining cherry brandy. Now, frost the cake with the remaining whipped cream. The cake is really crumbly, but since you will be covering the sides with chocolate shavings, you do not need a crumb layer. Once frosted, decorate with chocolate shavings and the 9-10 whole cherries you set aside in the beginning. This cake is better left standing for at least 4 hours or overnight before serving so that the layers can really soak through and the flavors can meld.