Selva Negra Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper; lightly grease the parchment and dust pans with a thin layer of flour or cocoa powder, tapping out excess.

Combine dry ingredients

In a large bowl, sift (or whisk thoroughly) together the flour, Dutch-process cocoa powder, granulated sugar, baking powder, baking soda, and salt until uniform.

Mix wet ingredients

In a separate bowl, whisk together the buttermilk, whole milk, eggs, oil, and vanilla until combined.

Combine batter and add hot liquid

Slowly add the wet mixture to the dry ingredients and stir until just combined (do not overmix). Pour in the hot water or hot brewed coffee in a slow stream while stirring; batter will be thin — this yields a moist crumb.

Bake

Divide batter evenly between the prepared pans. Smooth the tops and bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Rotate pans halfway through baking for evenness.

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely before assembling (1–2 hours). If cakes dome significantly, level the tops with a serrated knife.

Cook cherries

Place the drained thawed cherries, granulated sugar, and lemon juice in a medium saucepan over medium heat. Stir until the sugar dissolves and the cherries begin to release juice, about 5 minutes.

Thicken

Mix the cornstarch with 1–2 tablespoons cold water to make a slurry. Stir the slurry into the simmering cherries and cook, stirring constantly, until the mixture thickens and becomes glossy, about 1–2 minutes more. Remove from heat.

Add kirsch

Stir in the kirsch (or dark rum) and allow the filling to cool to room temperature, then chill in the refrigerator until fully cold (about 30–45 minutes). Reserve any syrup produced for brushing the cake layers if desired.

Melt chocolate

Place the chopped dark chocolate in a small heatproof bowl. Microwave in 20-second bursts, stirring between each, until melted and smooth; alternatively melt gently over a double boiler. Allow chocolate to cool to lukewarm (not cold).

Prepare cream base

In a large chilled mixing bowl, whisk together the cold heavy cream, powdered sugar, cocoa powder, vanilla extract, and instant espresso (if using). Start on low speed to avoid splattering, then increase to medium-high.

Incorporate melted chocolate and whip

When the cream begins to thicken but is still soft peaks, drizzle in the lukewarm melted chocolate and continue whipping to medium-stiff peaks. Taste and adjust sweetness if needed. The frosting should be stable but still light; keep chilled until assembly.

Prepare cake layers

If you baked two layers, slice each horizontally to create four thinner layers for a taller Selva Negra (optional). Place the bottom layer on a cake board or serving plate. If you have reserved cherry syrup or extra kirsch, brush the layer lightly to moisten (about 1 tablespoon per layer).

Layer cherries and cream

Spread a thin (about 1/3–1/2 cup) layer of chocolate whipped cream on the bottom cake layer. Spoon a generous layer of the chilled cherry filling (about 3/4 cup) over the cream and spread evenly, leaving a small edge. Top with the next cake layer and repeat: brush, cream, cherries, until all layers are stacked. Finish with the top layer facing up (smooth side).

Crumb coat

Apply a thin layer of chocolate whipped cream all over the assembled cake to seal crumbs. Refrigerate 20–30 minutes to set.

Final coat and decoration

Apply a final thicker coat of chocolate whipped cream, smoothing sides and top with an offset spatula. Press dark chocolate shavings evenly around the sides and/or scatter on top. Pipe small rosettes of whipped cream around the top edge and garnish each with a maraschino or fresh cherry. If desired, drizzle a little extra kirsch over the cherries for aroma.

Chill and serve

Chill the finished cake for at least 1 hour to let flavors meld and frosting firm up. Remove from refrigerator 15 minutes before serving for easier slicing. Serve chilled or at cool room temperature. Keeps covered in refrigerator 2–3 days.