Make the Most of Cherry Season With This Black Forest Cake

Ingredients

Filling

1 (12-ounce) package frozen pitted sweet dark cherries, chopped

 (about 2 1/4 cups)

3/4 cup granulated sugar

2 1/2 tablespoons cornstarch

1/4 teaspoon grated lemon zest plus 2 tablespoons fresh juice (from 1 lemon)

1 tablespoon unsalted butter, cubed

1 tablespoon kirsch or maraschino liqueur (such as Luxardo)

Cake

Baking spray with flour

2/3 cup all-purpose flour

1/2 cup Dutch-process cocoa

3/4 teaspoon kosher salt

6 large eggs

1 1/4 cups granulated sugar

1/2 cup (4 ounces) unsalted butter, melted and cooled

2 tablespoons kirsch or maraschino liqueur (such as Luxardo)

Frosting

2 cups heavy whipping cream

1/4 cup powdered sugar

2 teaspoons kirsch or maraschino liqueur (such as Luxardo)

Additional Ingredients

3 1/2 ounces (70% cacao) bittersweet dark chocolate bar (such as Lindt), melted, plus more for shaving

2 cups (10 ounces) fresh dark sweet cherries, pitted and halved, plus whole cherries for garnish

Directions

Prepare the Filling

Combine cherries and sugar in a medium saucepan. Bring to a boil over medium-high. Cook, stirring often, until sugar dissolves and cherries begin to soften, about 4 minutes. In a small bowl, whisk together cornstarch, lemon zest, and lemon juice. Stir cornstarch mixture into cherry mixture; cook, stirring constantly, until very thick, 1 to 2 minutes. Remove from heat; add butter and liqueur, stirring until butter is melted; you should have 1 2/3 cups filling. Transfer to a medium bowl, and let cool completely in refrigerator, at least 4 hours or up to 2 days. Stir to loosen mixture before using.