German Black Forest Cake

Step 1

Preheat oven to 350°F, grease two 9-inch round cake pans, and line the bottoms with parchment paper.

Step 2

In a bowl, whisk together the flour, cocoa powder, and salt.

Step 3

In a large bowl, beat the egg yolks with half the sugar until pale and thick, about 3 minutes.

Step 4

In a separate clean bowl, beat the egg whites to soft peaks, then gradually beat in the remaining sugar until stiff and glossy.

Step 5

Fold the flour mixture into the yolk mixture, then fold in the melted butter, followed by the egg whites in two additions until just combined.

Step 6

Divide the batter between the prepared pans and bake for 22-25 minutes until a toothpick inserted in the center comes out clean.

Step 7

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely, about 30 minutes.

Step 8

Meanwhile, warm the cherry juice in a small saucepan and simmer for 3-4 minutes until slightly reduced; set aside to cool.

Step 9

Whip the heavy cream to stiff peaks.

Step 10

Brush the cooled cake layers with the cherry syrup, then place one layer on a serving plate and spread with a layer of whipped cream and half the cherries.

Step 11

Top with the second cake layer and cover the top and sides with the remaining whipped cream.

Step 12

Garnish with the remaining cherries and chill for at least 30 minutes before slicing.