Black Forest Cake

For the cake:
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and cover the bottoms of the pans with waxed paper.

In the bowl of a stand mixer, combine dry ingredients (flour through salt). Add the remaining (wet) cake ingredients and beat on medium speed until well blended. Pour batter into prepared pans.

Bake for 35 minutes, or until a toothpick inserted in the cake centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges carefully and remove cakes from pans. Cool on racks completely.

For the soaking syrup:
In a saucepan, combine water and sugar. Bring to a boil, stirring until sugar is dissolved. Remove from heat, add in cherry syrup and rum. Let cool slightly.

For the whipped cream:
Using a stand mixer, whip cream and sugar on medium speed until soft peaks form, about 3-4 minutes. With the mixer on, set to a slower speed, add in all liquids and beat for an additional minute.

To assemble the cake:
Trim the cakes to level off the tops and cut each cake horizontally in half to make 4 even layers. Poke holes using a fork or skewer in 5 or 6 places on top of each round.

Place one of the layers on a serving plate and either sprinkle soaking syrup over the top of the cake or brush it on generously. Be sure to cover the edges.

Spread about 1 cup of the whipped cream over the layer. Scatter with 1/3 of the cherry mixture. Top with another cake layer and repeat the soak and layer process.

Top with the last cake layer, cut side down (so that the bottom of that section of cake is facing up). Soak with remaining syrup and top sides and top of cake with whipped cream. Garnish with chocolate curls, grated chocolate or even melted chocolate chips shards.

Cake recipe adapted from Allrecipes Black Forest Cake.