The husband’s favourite cake is Black Forest cake. And I’ve been making one for him for his birthday every October since at least 2013. And this year’s was the tallest one yet.

Here is last year’s Black Forest cake.

As I’ve done for the past couple of years, the cake layers are made using this King Arthur Flour recipe. It’s a hot water chocolate cake and it’s simple and nice and light. This is important in Black Forest cake. The layers of cake sandwich whipped cream and cherry preserve, so a rich cake is just too much.

For the cherry preserve, I used frozen cherries since they’re not in season in autumn. I use this recipe for the cherries and the whipped cream, slightly reducing the icing sugar in the cream to about 200grams. I didn’t add the chocolate ganache but instead topped the cake with chocolate shavings that I peeled from a bar of dark chocolate.

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