Traditional Black Forest Cake (Schwarzwälder Kirschtorte)

Prep: Preheat your oven to 175°C (350°F). Grease the bottom of a 23 cm (9-inch) springform pan and line it with parchment paper.

📌Do not grease the sides (this helps the sponge climb up the walls).

Sift Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sift twice to ensure it is perfectly aerated.

Warm the Eggs: Place eggs and sugar in the bowl of your stand mixer. Place the bowl over a saucepan of simmering water (bain-marie). Whisk constantly by hand until the sugar dissolves and the mixture is warm to the touch (approx 40°C/105°F).

📌Do not overheat or you get a dry génoise.

The Ribbon Stage: Transfer the bowl to the stand-mixer fitted with the whisk attachment. Beat on high speed for 5–7 minutes. The mixture should cool, triple in volume, turn pale, and reach the "ribbon stage" (when you lift the whisk, the batter falls back in a thick ribbon that sits on the surface for a few seconds before sinking). Beat in the vanilla and rum.

📌Do not bang the whisk against the side of the bowl when you're done or you will deflate the batter.

The Fold (Crucial Step): Sift the dry ingredients over the egg mixture in 3 additions. Use a spatula to fold gently in a "J" motion (cut down the middle, scoop up the bottom, and fold over).

📌Do not overmix, or the cake will be tough.

Temper the Butter: Add one big scoop of the cake batter into the lukewarm melted butter and mix vigorously until combined. (This lightens the butter so it doesn't sink).

Final Combine: Pour the butter mixture back into the main batter. Fold gently just until combined.

Bake: Pour the batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted into its center comes out clean.

Remove from pan while hot: run a knife around the edge of the pan to losen the cake then invert onto a wire rack and release the cake. Let it sit for 10–15 mins, then turn it so its top faces up and let it cool completely.

Drain: Drain the cherries over a bowl to catch all the juice. Set cherries aside.

The Syrup: Pour the cherry juice into a small saucepan (add the 2 tbsp sugar if the juice is very sour). Simmer for 3–4 minutes to reduce slightly. Remove from heat. Once cooled, stir in the Kirsch.

Chill ingredients and equipments: In your mixing bowl, place the heavy cream, icing sugar, and vanilla extract and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for about 1 hour.

Bloom Gelatin: Sprinkle the gelatin powder over the cold water in a small bowl. Let it sit for 5 minutes (it will look like rubber). Microwave for 10–15 seconds until liquid. Let it cool slightly (it must be liquid but not hot).

Whip: Whip the cold heavy cream, icing sugar, and vanilla until you reach soft peaks.

Combine: While the mixer is running on low speed, pour the liquid gelatin in a slow, steady stream into the cream. Increase speed and whip until stiff peaks form. (📌Do not over-whip or it will turn to butter). Refrigerate.

Slice: Using a serrated knife, cut the cooled cake horizontally into 3 even layers. (If your cake is shorter, 2 layers is acceptable).

📌Cut your sponge only near the time of assembly.

Layer 1: Turn the top sponge layer over (top of cake becomes bottom) and place on your serving platter. Generously brush with 1/3 of the cherry syrup. Spread a layer of whipped cream. Press half of the cherries into the cream.

Layer 2: Top with the second sponge layer. Brush generously with syrup. Spread whipped cream and the remaining cherries.

Layer 3: Top with the final sponge layer. Brush with the remaining syrup.

Frost: Cover the top and sides of the cake with the remaining whipped cream.

Decorate: Press chocolate shavings onto the sides of the cake with your hand. Pipe rosettes of cream on top and garnish with whole cherries and chocolate curls.

Rest: Refrigerate for at least 4 hours (or overnight) before slicing. This allows the syrup to soak through and the structure to firm up.