Black Forest Pastry Recipe

Prep and oven

Preheat oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper; lightly grease the sides.

In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined; set aside.

In a large mixing bowl, whisk the granulated sugar and eggs by hand for 1–2 minutes until slightly thickened. Add buttermilk, vegetable oil, and vanilla extract; whisk until smooth.

Gradually add the dry ingredients to the wet mixture and mix just until combined. Stir in the hot water until the batter is smooth and a bit thin — this yields a moist sponge.

Divide batter evenly between the prepared pans (use scale or measure to be sure). Bake on the center rack for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).

Allow cakes to cool in pans on a rack for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and cool completely. If cakes dome, trim level with a serrated knife once cooled.

If using frozen cherries, thaw and drain excess liquid. In a medium saucepan combine 3 cups pitted cherries, 1/2 cup water, 1/2 cup granulated sugar, and 1 tbsp lemon juice.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. In a small bowl whisk the cornstarch with 1 tbsp cold water to make a slurry, then slowly whisk the slurry into the simmering cherries.

Cook and stir for 2–3 minutes until mixture thickens and glossy. Remove from heat and stir in 2 tbsp kirsch (if using). Taste and adjust sweetness if needed. Cool to room temperature; chilling in the fridge for 30 minutes will help it set for assembly.

Chill a mixing bowl and beaters in the fridge for 10–15 minutes (cold tools help cream whip better). Pour 3 cups heavy cream into the chilled bowl. Add 1/2 cup powdered sugar and 1 tsp vanilla extract.

Whip on medium-high speed until soft peaks form. If using, add 1 tbsp kirsch and whip briefly to incorporate — stop when firm peaks form. Be careful not to overwhip; you want spreadable, stable whipped cream.

Prepare the chocolate shavings: using a vegetable peeler or sharp knife, shave 4 oz dark chocolate into curls or shavings. Reserve about 1/3 for decoration and 2/3 for filling/crumb coating.

If using simple syrup, combine 1/4 cup water and 1/4 cup granulated sugar in a small saucepan; heat until sugar dissolves. Remove from heat and stir in 1 tbsp kirsch if desired. Cool slightly.

Level the cooled cakes if needed. Place one cake layer on a serving plate or cake stand. Lightly brush the top with simple syrup (about 2–3 tbsp) or plain syrup to moisten (skip or omit if you prefer drier sponge).

Spread a thin layer (about 3/4 cup) of whipped cream over the first layer. Spoon half of the cooled cherry filling (about 1 to 1 1/2 cups) over the cream and spread gently to the edges. Sprinkle a handful of chocolate shavings over the cherries (about 1/3 of shaved chocolate).

Place the second cake layer on top. Lightly brush with syrup. Cover the top and sides with a thin crumb coat of whipped cream (about 1/2 cup); chill the assembled cake for 15–20 minutes to set the crumb coat.

Remove cake from fridge. Apply a final even layer of whipped cream (reserve some for piped rosettes if desired). Smooth the sides with an offset spatula. Press remaining chocolate shavings around the sides or sprinkle on top as desired.

Pipe rosettes or dollops of whipped cream around the top edge and place fresh cherries or maraschino cherries on each rosette (reserve 12 cherries). Dust the top lightly with 1 tsp unsweetened cocoa powder if desired.

Refrigerate the finished cake for at least 1 hour to let flavors meld and filling set. Bring to room temperature for 15–20 minutes before slicing for cleaner cuts.