Traditional Black Forest Cake

Directions

• Prepare Kirsch-Soaked Cherries:
  Pit the cherries and set aside. Reserve 8 cherries for decoration.
  Combine the water, sugar, and cherries in a medium saucepan over medium-high heat. Bring to a simmer.
  Once the sugar has dissolved (about 1 minute), remove from heat.
  Stir in the Kirsch and mix well.
  Transfer the cherries and syrup to a covered container and refrigerate. The longer they sit, the more the flavors develop.
  Make the Chocolate Genoise:
  Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  In a bowl, sift together cake flour and cocoa powder.
• In a stand mixer, beat eggs and sugar on high speed until thick and pale, about 5 minutes.
  Fold in the flour mixture gently. Then, fold in the melted butter and vanilla extract.
  Divide the batter between the prepared pans.
  Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  Allow to cool completely on a wire rack.
  3. Prepare Stabilized Whipped Cream:
  In a small bowl, sprinkle gelatin over the cold water. Let it sit for 5 minutes to bloom.
  Heat the gelatin mixture until dissolved, either in a microwave or over a double boiler.
  In a large bowl, beat the heavy cream until soft peaks form.
  Gradually add powdered sugar and vanilla extract.
  Slowly pour in the dissolved gelatin mixture while continuing to beat until stiff peaks form.
  Mix in the additional tablespoon of heavy cream to smooth the consistency.
• In a stand mixer, beat eggs and sugar on high speed until thick and pale, about 5 minutes.
  Fold in the flour mixture gently. Then, fold in the melted butter and vanilla extract.
  Divide the batter between the prepared pans.
  Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  Allow to cool completely on a wire rack.
  3. Prepare Stabilized Whipped Cream:
  In a small bowl, sprinkle gelatin over the cold water. Let it sit for 5 minutes to bloom.
  Heat the gelatin mixture until dissolved, either in a microwave or over a double boiler.
  In a large bowl, beat the heavy cream until soft peaks form.
  Gradually add powdered sugar and vanilla extract.
  Slowly pour in the dissolved gelatin mixture while continuing to beat until stiff peaks form.
  Mix in the additional tablespoon of heavy cream to smooth the consistency.
• Cover the entire cake with a thin layer of whipped cream to seal in crumbs (crumb coat). Chill for 30 minutes.
  Apply the final coat of whipped cream evenly over the cake.
  Drizzle the chocolate ganache around the edges of the cake, allowing it to drip down the sides.
  Garnish with the reserved cherries and additional chocolate shavings, if desired.
  6. Chill and Serve:
  Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cake to set.
  Enjoy your traditional Black Forest Cake!