Schwarzwälder Kirschtorte (Black Forest Cake)

Step 1

Preheat oven to 350°F. Butter two 8-inch round cake pans and line bottoms with parchment paper.

Step 2

Whisk flour, cocoa powder, baking powder, and a pinch of salt in a bowl until combined.

Step 3

Beat eggs and sugar until thick, pale, and tripled in volume, about 5 minutes with an electric mixer.

Step 4

Fold butter and milk into the egg mixture in two additions, then gently fold in dry ingredients.

Step 5

Divide batter evenly between pans. Bake until a toothpick comes out clean, 25–30 minutes.

Step 6

Cool cakes in pans for 10 minutes, then invert onto wire racks and cool completely, at least 1 hour.

Step 7

Whip cream with 2 tbsp sugar until stiff peaks form. Fold in 2 tbsp kirsch or cherry juice.

Step 8

Place first cake layer on a plate. Brush lightly with remaining kirsch or juice.

Step 9

Spread 1 cup kirsch cream over the layer, then scatter half the cherries evenly on top.

Step 10

Set second cake layer on top. Brush with kirsch, then frost top and sides with remaining cream.

Step 11

Crown the cake with remaining cherries and dark chocolate shavings (optional). Refrigerate 30 min before serving.