Make the Most of Cherry Season With This Black Forest Cake

Prepare the Cake

Preheat oven to 350°F. Grease 2 (8-inch) round cake pans using baking spray; line bottoms with parchment paper. Sift together flour and cocoa in a medium bowl; stir in salt, and set aside.

Beat eggs with a stand mixer fitted with a whisk attachment on high speed until foamy, about 30 seconds. With mixer on high speed, gradually add sugar, beating until tripled in volume, thick, and pale yellow, about 6 minutes. Fold flour mixture into egg mixture until just combined. Fold melted butter into batter. Divide batter evenly between prepared pans (3 cups per pan).

Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 22 to 25 minutes. Let cool in pans 10 minutes. Invert cakes onto a wire rack; remove parchment, and brush with liqueur. Let cool completely, about 1 hour.

Prepare the Frosting

Beat cream, powdered sugar, and liqueur in a large bowl with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Transfer 1 cup whipped cream to a piping bag.

Place 1 cake layer on a plate. Pipe whipped cream around edges of cake, creating a 1-inch border. Spoon cooled Filling into center of cake, and smooth to whipped cream border. Top with remaining cake layer. Spread remaining whipped cream over sides and top of cake. Refrigerate at least 30 minutes before decorating and serving.

Smooth melted chocolate in a thin layer on a silicone baking mat or parchment paper-lined baking sheet (about a 12- x 4-inch rectangle). Transfer to refrigerator until firm, about 10 minutes. Break chocolate into pieces. Press chocolate pieces onto sides of cake. Top with halved fresh cherries; garnish with whole cherries and chocolate shavings.