Who says a Cake can't get drunk? Mine did.. Black Forest Kirsch Cake

Yup, we made it again.  Except this time we made it differently and dare I say, more effectively. This little boy may look innocent, but don't let him fool ya, he is DEVIOUS!  This is the German Black Forest Torte. Torte is German for Cake.  It traditionally has 3 layers, filled with Chantilly cream and cherries and masked with Chocolate shavings.  In Germany, their Chantilly cream is not as sweet as we make here in America. I guess another reason to love America ;) . Sweeter is so much better :) Sorry Max! :) :)

So let me get you started. We took our DRY Chocolate Genoise cake :) that we made yesterday, out of the cooler. We beheaded the poor guy so we could work on an even surface :)

We then marked our cake with our knife, marking the spot where you will cut all the way through. We did 3 layers so we had to cut twice. I am getting MUCH MUCH better at cutting it as I wanted to just saw through the cake.. come on Linda, just cuz its a Forest cake doesn't mean you are gonna go at it as if it was a tree trunk... Its hard to differentiate. I am a nature girl! Nut'n left to say :)

Turn the table as the knife gently glides through the center of the cake from your outer marks.  Once you have your two layers off, you want to dab on either simple syrup or the juice from your cherries. Now, here is where we got a little crazy.. "We", as in Andrea and I. We already had the juice from the MEGA drunken cherries, we poured in our Vanilla Simple Syrup from yesterday, and then we added about ...shhh, don't tell, but we add 2 oz of Kirschwsser Liqueur. Tee Hee...

Quick Tip for ya!  Use 1 oz of liqueur for every 8 oz of Simple Syrup when dabbing onto your cakes for flavor and moisture.

Now you are ready to start building your cake. For the Forest Cake you will create your Chantilly cream which is easy to make. Take your mixer, pour in a quart of heavy cream, add in about 6 oz of powdered sugar and vanilla to taste and whip on high until you are at a soft peak.  Cool for about 10 minutes and then put some into a piping bag and use it to fill your cake as we did here, in circles. Once we finished with the cream, we added in our Drunken Cherries :)

You will do the same steps for your next layer and then you will GENTLY press down on the top cake, so that all your inner filling doesn't come out of the sides.

Yea, seriously, I just showed you a picture of gently pressing down on a cake.. I mean, could you ask for anything more?!? :) Spoiled I tell ya! Ok, so now take your Chantilly cream and put a good amount on top. You will work this from side to side, letting the extra cream drop to the sides.

Continue to cover the sides with the overflowing cream and create your crumb coat. It does not matter if crumbs show through on this particular cake because you will be masking the sides with the chocolate shavings. Yes, i said it, Chocolate! Say it loud and proud!

You then want to take your star tip and pipe out Rosettes on the top of the cake as decorations, place cherries on each rosette and place a larger one smack in the center, decorating with large Chocolate shavings. Here is mine!

I named him Chappy.. :) You can figure it out right?? If you cant, then you have to think like a dork, and then maybe you will get it! laughing.. I cant help it.. I'm cheesy sometimes.  Cant we just considerate it a CUTE characteristic? Sheesh!

Chappy is now at my brother's house letting that alcohol settle in. I cut a piece for you so you can take a bite out of crime!  Ok fine, no more corniness.. here you are and have a great night!