Black Forest Cake

6 eggs
1 cup sugar
1 teaspoon vanilla extract
4 ounces unsweetened baking chocolate, melted and cooled
1 cup sifted flour

Syrup:

1/4 cup sugar
1/3 cup water
2 tablespoons cherry liqueur

Butter Cream Filling:

1-1/2 cups powdered sugar
1/2 cup butter, softened
1 egg yolk
2 tablespoons cherry liqueur

Topping:

2 cups canned sour cherries, drained and patted dry
2 tablespoons powdered sugar
1 cup heavy whipping cream, whipped
8 oz. semi-sweet chocolate, shaved

Preheat oven to 350F. Grease 3-8 inch round cake pans, dust with flour. I would also recommend lining the pans with waxed paper, makes it so much easier to remove the cake layers after baking!

Beat together eggs, sugar and vanilla until thick and fluffy, takes about 10 minutes. Fold in melted chocolate alternating with flour into your egg mixture, ending with flour.

Pour batter equally into your 3 prepared cake pans. Bake for 10 to 15 minutes until toothpick inserted in the center comes out clean. Cool cakes in pans on wire rack for 5 minutes. Turn out onto rack until completely cooled.

To make syrup, mix sugar and water together in saucepan and boil for 5 minutes. Remove from heat and cool and then add cherry liqueur. Prick cake layers, then brush syrup over all 3 layers.

To make butter cream filling beat sugar and butter together until well blended. Add egg yolk, then beat until light and fluffy, about 3 to 5 minutes, then fold in the cherry liqueur.

Place one cake layer on cake dish. Spread with butter cream filling. Drop 3/4 cup cherries evenly over filling. Place second cake layer on top. Spread with filling, then add another 3/4 cup cherries evenly on top. Place third cake layer on top.

Fold 2 tablespoons powders sugar into whipped cream. Cover sides and top of cake with whipped cream, decorate top of cake with remaining cherries. Garnish top and sides of cake with chocolate shavings, press into whipped cream on the sides. Keep refrigerated.

Serves about 10.

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