Black Forest Cake

Step 1

FOR THE CHERRIES: Reserve 8 prettiest cherries for garnish in small bowl. Slice remaining cherries in half and place in second bowl. Bring reserved cherry syrup and sugar to simmer in medium saucepan over medium heat and cook until syrup is thickened and measures about ½ cup, 8 to 10 minutes. Off heat, stir in kirsch. Toss 1 tablespoon syrup with cherries reserved for garnish. Toss 3 tablespoons more syrup with halved cherries.

Step 2

FOR THE CAKE: Poke top of cake layers thoroughly with wooden skewer and brush with remaining syrup.

Step 3

FOR THE WHIPPED CREAM: Whisk sugar and cornstarch together in small saucepan and slowly whisk in ½ cup cream. Bring mixture to simmer over medium heat, whisking constantly, until mixture thickens, 2 to 3 minutes. Let mixture cool completely, about 30 minutes.

Step 4

Using stand mixer fitted with whisk attachment, whip remaining 2½ cups cream and vanilla on low speed until frothy, about 30 seconds. Increase speed to medium and continue to whip until mixture begins to thicken, about 30 seconds. Slowly add cooled sugar mixture and continue to whip until soft peaks form, about 1 minute.

Step 5

Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on platter. Spread ½ cup whipped cream over top, right to edge of cake, then cover with half of sliced cherries. Repeat with 1 more cake layer, ½ cup more whipped cream, and remaining sliced cherries. Top with remaining cake layer, pressing lightly to adhere. Spread remaining whipped cream evenly over top and sides of cake.

Step 6

Refrigerate cake so it absorbs soaking syrup, at least 2 hours or up to 24 hours. Before serving, let cake sit at room temperature for 30 minutes to 1 hour, then gently press shaved chocolate into sides of cake. Evenly space 8 small piles shaved chocolate around top of cake and top each with cherry. Carefully remove parchment strips before serving.