Black Forest Cake

 

6 eggs, room temperature
1 cup granulated sugar
3/4 all-purpose flour
1/2 cup cocoa
1/2 cup butter or margarine, melted and cooled
1 tsp vanilla

Preheat oven to 350F. Beat eggs in mixing bowl until frothy.
Gradually add sugar beating until light colored and thick.

Sift flour and cocoa over batter 1/2 at a time. Gently fold in after each addition.

Fold butter and vanilla in gradually. Divide batter among 3 greased round 8 inch pans. Bake in oven for about 20 to 30 minutes until and inserted wooden pick comes out clean. Let stand for 5 to 10 minutes. Turn onto racks to cool.

2 14-oz cans cherries, drained, reserve juice and a few whole cherries 
1/4 cup Kirsch liqueur or sherry
reserved cherry juice
2 tbsp cornstarch
2 tbsp granulated sugar
1 tsp lemon juice

2 cups whipping cream
1/4 cup cocoa
2 tbsp granulated sugar
1 tsp vanilla

1/4 cup butter or margarine, softened
2 cups icing sugar
1/2 cup cocoa
1/4 cup prepared coffee

1 semisweet baking chocolate square

After draining cherries remove the whole cherries for garnish and cut the rest in half, removing stones. Reserve 15 to 20 halves to press into icing rims.

Sprinkle kirsch over cake layers. Use more if you like.

Put cherry juice, cornstarch, sugar and lemon juice into small
saucepan. Whisk together over medium heat until it boils and
thickens. Cool. Stir in cherry halves.

Beat cream in mixing bowl until fairly thick. Add cocoa, sugar
and vanilla. Beat until stiff.