Black Forest Cake

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine all Chocolate Sponge ingredients except espresso in a large bowl. Beat on medium speed for 2 minutes.
3. Gradually add hot espresso to the batter, mixing until combined. Batter will be thin.
4. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
6. Make the Kirschwasser Infusion: Combine Kirschwasser and cherries in a jar. Seal and let infuse for at least 24 hours, shaking occasionally.
7. Make the Cherry Compote: In a saucepan, combine cherries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in Kirschwasser Infusion. Let cool.
8. Make the Chocolate Crème Mousseline: In a saucepan, heat milk and sugar until sugar dissolves. Whisk in egg yolks and cook over medium heat, stirring constantly, until thickened. Pour over chopped chocolate and stir until melted and smooth. Gradually whisk in softened butter until light and fluffy.
9. To assemble the cake: Place one cake layer on a serving plate. Brush with Kirschwasser Infusion. Spread with half of the Cherry Compote, then top with half of the Chocolate Crème Mousseline.
10. Place the second cake layer on top. Brush with Kirschwasser Infusion. Spread with remaining Cherry Compote and Chocolate Crème Mousseline.
11. Garnish with Valrhona chocolate curls.