Name: Cherry-Chocolate Cake
Total time: 45 min
Yield: Makes one cake
Ingredients: 1/3 cup cherry jam or preserves; 1/2 cup (3 1/2 ounces/99 grams) sugar; 2 large egg whites; 2 tablespoons water; Red food coloring; Pinch salt; 1 tablespoon kirsch or other cherry-flavored liqueur; 1/2 teaspoon vanilla extract; 2 (9-inch) baked chocolate cake rounds; 1 (21-ounce) can cherry pie filling; Chocolate curls

Why This Recipe Works

To bring the classic flavors of black forest cake to this decadent yet fruity dessert, we start with a traditional chocolate layer cake. Canned cherry pie filling makes a convenient and tasty filling when sandwiched between the layers. A fluffy meringue icing, flavored with kirsch and strained cherry preserves, coats the cake in pale pink, and dark chocolate curls dress it up.

Before You Begin

We like to use our Chocolate Layer Cake for this recipe.

Instructions

for the icing

Microwave jam in small bowl until thin enough to pour, 35 to 45 seconds, stirring halfway through microwaving. Using rubber spatula, push jam through fine-mesh strainer set over bowl of stand mixer. Add sugar, egg whites, water, 3 to 4 drops food coloring, and salt to mixer bowl. Place over medium saucepan filled with 1 inch barely simmering water (bowl should not touch water). Cook, stirring constantly, until mixture registers 160 degrees, 5 to 10 minutes. Fit mixer with whisk; add kirsch and vanilla to icing. Whip icing on medium-high speed until stiff peaks form, 5 to 10 minutes.

to assemble

Place 1 cake layer on plate or pedestal. Spread cherry pie filling evenly over top, leaving 1/2-inch border around edge. Top with second cake layer. Spread icing evenly over top and sides of cake. Pile chocolate curls in center of cake. Serve.