Black Forest Cake

Black Forest Cake

This Black Forest Cake is a decadent chocolate and cherry cake with Chantilly cream, soaked in cherry liqueur. Topped with ganache and cherries!

Ingredients:

For the Cherry Filling:

400g jarred cherries in juice, not syrup, pitted and chopped
250g water or jar juice, divided
95g starch/flour
315g granulated sugar
Pinch of salt
1/2 lemon, juiced
60g kirsch, cherry liqueur
1 drop purple food gel, optional
2 drops red food gel, optional

For the Simple Syrup:

125g boiling water
105g granulated sugar
40g kirsch

For the Chocolate Sponge Cake:

150g all-purpose flour, plain flour
50g Dutch processed cocoa powder, sifted
1/2 tsp baking powder
3g salt
10 large eggs, 55g each, room temperature and divided
1/2 tsp cream of tartar
210g caster sugar, divided
60g warm water, just above room temp
7g vanilla extract
12 fresh cherries or maraschino cherries to decorate

For the Chantilly Cream:

375g heavy cream, cold
65g powdered sugar, sifted
375g mascarpone cheese
7g vanilla bean paste or vanilla extract
20g kirsch

For the Decorations:

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