Black Forest Cake

Ingredients

FOR THE CAKE + SYRUP

• 2 boxes devil’s food cake mix, plus ingredients called for on box
• 680 g sour cherries
• 100 g caster sugar
• 60 ml kirsch

FOR THE FROSTING + TOPPING

• 3 tsp. unflavoured gelatin
• 1 l double cream
• 125 g icing sugar
• 1 tsp. vanilla extract
• Fresh cherries, for topping
• Chocolate shavings, for topping

Directions

1. Make cake: Preheat oven to 180°c. Line three 9″ round cake pans with parchment paper and grease with cooking spray.
2. Prepare cake mixes according to package instructions. Divide cake batter between prepared pans and bake according to package instructions or until a toothpick inserted into the centre comes out clean. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely. 
3. Meanwhile, make syrup: Drain cherries, reserving 120ml juice. Reserve cherries for assembling cake. In a small saucepan, combine reserved juice with 100g sugar. Bring to a boil, stirring to dissolve sugar. Remove from the heat and add the kirsch.
4. Make frosting: In a medium heatproof bowl, sprinkle gelatin over 60ml boiling water and whisk to dissolve. If necessary, microwave in 5-second increments to dissolve gelatin completely. Beat the double cream with the icing sugar until soft peaks form. Add the vanilla. While beating, slowly pour the gelatin mixture into the whipped cream until combined. 
5. Transfer 125g of the frosting into a pastry bag fitted with a star tip and set aside.
6. Place 1 layer of cake on a platter and brush heavily with cherry syrup. Spread 150g of frosting over the top of the cake. Cover with half of the reserved cherries. Place another cake layer on top and repeat. Top with remaining cake layer and brush heavily with syrup. Spread the remaining frosting over the top and sides of the cake. 
7. Sprinkle the shaved chocolate around the top of the cake and press into the sides.
8. Pipe dollops of frosting around the top edge of the cake with reserved frosting and top each dollop with fresh cherries.