German: Black Forest Chocolate Torte (Schwarzwälder Kirschtorte)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 12)

Ingredients:

• ¾ cup milk, room temperature
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 4 large eggs, room temperature
• 2 boxes Ghirardelli Ultimate Chocolate Brownie Mix (19oz each)
• 1 tablespoon instant espresso powder
• 1 can cherry pie filling (21 oz)
• ¼ cup Kirschwasser (or sub cherry schnapps), plus more for brushing
• Whipped cream
• 4oz bar of dark chocolate (60% cacao), shaved into shards
• 12 cherries (fresh with stem, or sub frozen)

Procedure:

1. Preheat oven to 350 F
2. Prepare three 9 inch round cake pans: cut 3 circles of parchment paper and place in the bottom of each cake pan; spray the sides and the bottom with spray oil; set aside
3. In a large bowl, mix together milk, oil, vanilla extract, sour cream, eggs
4. Add brownie mix, chocolate syrup (included), espresso powder; blend well with hand mixer
5. Divide among 3 cake pans and bake 40-45 minutes
6. Let cool to room temperature before removing cake layers from pan
7. Prepare the cherry filling in a bowl: stir Kirschwasser (or cherry schnapps) into the cherry pie filling
8. Assembly: Place one cake layer directly on a cake board or serving platter; brush about ½ tablespoon of Kirschwasser (cherry schnapps) all over the cake (top and sides)
9. Squirt a ring of whipped cream on the outer edges of the cake layer
10. Spoon in half of the cherry filing inside the whipped cream border
11. Cover the top of the cherry filling with a layer of whipped cream
12. Add the 2nd cake layer directly on top; repeat with other 2 layers
13. Refrigerator for 20 minutes, then cover with more whipped cream (smooth out the sides as best you can)
14. Take small handfuls of the chocolate shards and press them directly onto the sides of the cake; sprinkle on more chocolate shards onto the top of the cake
15. Add 12 small swirls of whipped cream along the outside edge of the cake
16. Place 1 whole cherry (including stem) onto each swirl; refrigerate again
17. Refrigerate cake until ready to eat (ideally overnight)