Black Forest Cake
|Canned bing cherries||14 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Chocolate fudge sponge cake/Cocoa sponge cake||1|
|Chantilly cream||2 1⁄2 Cup (40 tbs)|
|Chocolate shavings||1 Cup (16 tbs)|
Drain cherries, reserving juice.
In a small saucepan, melt sugar in a little cherry juice.
In a small bowl, dilute cornstarch in remaining cherry juice.
Fold into syrup in saucepan.
While stirring, bring to a boil.
Remove from heat.
Slice spongecake into 3 layers.
With a pastry brush, spread one third cherry syrup over first layer.
Top with 2/3 cup (160 mL) ChantiUy cream, then half the cherries.
Cover with second spongecake layer.
Brush with second third cherry syrup.
Spread with 2/3 cup (160 mL) Chantilly cream, then remaining cherries.
End with last spongecake layer, then remaining cherry syrup.
Cover top and sides of cake with Chantilly cream.
Using a pastry bag with a fluted nozzle, pipe swirls of whipped cream onto cake.
Add a fresh cherry to each.
Garnish sides of cake with chocolate shavings.
Place a few shavings on top of cake.
Refrigerate 1 hour or so before serving.