Black Forest Cake
3 egg yolks
2/3 cup sugar
3/4 cup cake flour, sifted
6 tbsp cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp vanilla
1/3 cup water
1/2 cup sugar
3 tbsp Kirsch
1 1/4 cups cherry pie filling
3 tbsp kirsch
2 cups whipping cream
about 4 oz. semisweet chocolate shavings
Beat eggs, yolks and sugar until thick and light. Sift dry ingredients and fold into egg mixture. Fold in vanilla.
Pour into three 8″ round cake pans which have been lightly greased and floured.
Bake at 350°F for 12-15 minutes or until top springs back when pressed lightly. Let cool 10 minutes.
Syrup: bring water and sugar to boil. Add Kirsch. Brush cake with syrup.
Assemble cake: combine 1 1/4 cups cherry pie filling with the 3 tbsp Kirsch. Set aside.
Brush each cake layer with syrup.
Place one cake layer on a cake platter. Spread with the cherry pie filling. Place another layer on top.
Beat the whipping cream until light and fluffy. Spread some on top of second cake layer. Place remaining cake layer on top.
Cover sides and top with remaining whipped cream. Decorate with piped swirls of whipped cream, cherries, and chocolate shavings.
Makes one high 8″ 3-layer cake (about 8-10 servings).