Make the Most of Cherry Season With This Black Forest Cake

This not-too-sweet chocolate cake has a robust cherry flavor and plenty of chocolate.

Ingredients

Filling

1 (12-ounce) package frozen pitted sweet dark cherries, chopped (about 2 1/4 cups)

3/4 cup granulated sugar

2 1/2 tablespoons cornstarch

1/4 teaspoon grated lemon zest plus 2 tablespoons fresh juice (from 1 lemon)

1 tablespoon unsalted butter, cubed

1 tablespoon kirsch or maraschino liqueur (such as Luxardo)

Cake

Baking spray with flour

2/3 cup all-purpose flour

1/2 cup Dutch-process cocoa

3/4 teaspoon kosher salt

6 large eggs

1 1/4 cups granulated sugar

1/2 cup (4 ounces) unsalted butter, melted and cooled

2 tablespoons kirsch or maraschino liqueur (such as Luxardo)

Frosting

2 cups heavy whipping cream

1/4 cup powdered sugar

2 teaspoons kirsch or maraschino liqueur (such as Luxardo)

Additional Ingredients

3 1/2 ounces (70% cacao) bittersweet dark chocolate bar (such as Lindt), melted, plus more for shaving

2 cups (10 ounces) fresh dark sweet cherries, pitted and halved, plus whole cherries for garnish

Directions

Prepare the Filling

Combine cherries and sugar in a medium saucepan. Bring to a boil over medium-high. Cook, stirring often, until sugar dissolves and cherries begin to soften, about 4 minutes. In a small bowl, whisk together cornstarch, lemon zest, and lemon juice. Stir cornstarch mixture into cherry mixture; cook, stirring constantly, until very thick, 1 to 2 minutes. Remove from heat; add butter and liqueur, stirring until butter is melted; you should have 1 2/3 cups filling. Transfer to a medium bowl, and let cool completely in refrigerator, at least 4 hours or up to 2 days. Stir to loosen mixture before using.

Prepare the Cake

Preheat oven to 350°F. Grease 2 (8-inch) round cake pans using baking spray; line bottoms with parchment paper. Sift together flour and cocoa in a medium bowl; stir in salt, and set aside.

Beat eggs with a stand mixer fitted with a whisk attachment on high speed until foamy, about 30 seconds. With mixer on high speed, gradually add sugar, beating until tripled in volume, thick, and pale yellow, about 6 minutes. Fold flour mixture into egg mixture until just combined. Fold melted butter into batter. Divide batter evenly between prepared pans (3 cups per pan).

Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 22 to 25 minutes. Let cool in pans 10 minutes. Invert cakes onto a wire rack; remove parchment, and brush with liqueur. Let cool completely, about 1 hour.

Prepare the Frosting

Beat cream, powdered sugar, and liqueur in a large bowl with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Transfer 1 cup whipped cream to a piping bag.

Place 1 cake layer on a plate. Pipe whipped cream around edges of cake, creating a 1-inch border. Spoon cooled Filling into center of cake, and smooth to whipped cream border. Top with remaining cake layer. Spread remaining whipped cream over sides and top of cake. Refrigerate at least 30 minutes before decorating and serving.

Smooth melted chocolate in a thin layer on a silicone baking mat or parchment paper-lined baking sheet (about a 12- x 4-inch rectangle). Transfer to refrigerator until firm, about 10 minutes. Break chocolate into pieces. Press chocolate pieces onto sides of cake. Top with halved fresh cherries; garnish with whole cherries and chocolate shavings.