Black Forest Cherry Cake

This cake is not my creation.  I borrowed it from my friend Christoph and his mom.  However, it is too good to keep to myself.

• 1 tablespoon butter, softened -> for cake pan
• 6 tablespoons or 3/8 cup flour -> for cake pan
• 10 tablespoons or 5/8 cup sweet butter
• 6 eggs (room temperature)
• 1 teaspoon vanilla extract         
• 1 cup sugar
• ½  cup sifted flour
• ½  cup unsweetened cocoa

1. Preheat the oven to 350° F. With a pastry brush or paper towel, lightly coat the bottoms and sides of three 7-inch round cake pans with soft butter (about 1 tablespoon). [ If you don‘t have 3 cake pans just use one and slice the cake after it is baked and cooled into 3 disks.] Then sprinkle 2 tablespoons of flour into each pan, tip them from side to side to spread the flour evenly, then turn pans upside down to remove excess flour.
2. Slowly melt 10 tablespoons of butter in a small saucepan over low heat without letting it brown. Let it rest for a minute off the heat, then skim off the foam. Spoon the clear butter in a bowl and set aside. Discard the milky solids at the bottom of the pan.
3. Combine eggs, vanilla extract and sugar in a bowl and mix on high speed for at least 10 minutes, or until the mixture is thick and fluffy. 
4. Combine the ½ cup of sifted flour and the unsweetened cocoa in a sifter. Sift it over the eggs, folding it in gently with a rubber spatula. Finally, add the clarified butter 2 tablespoons at a time. Do not overmix. Gently pour the mixture into the cake pans , dividing it evenly. 
5. Bake in the middle of the oven for approximately 10 to 15 minutes. (It is done when cake tester inserted in center comes out clean). Remove the cakes from the oven and let them cool in the pans for about 5 minutes. Then run a sharp knife around the edge of each cake and turn them out on racks to cool completely.

 Syrup:

• ¾ cup sugar
• 1 cup cold water
• 1/3 cup kirsch

1. Meanwhile, prepare kirsch syrup in the following fashion: Combine sugar and water in a small saucepan and bring to a boil over moderate heat, stirring only until the sugar dissolves. Boil briskly, uncovered, for 5 minutes, then remove the pan from the heat and when the syrup has cooled to lukewarm stir in the kirsch.
2. Transfer the cakes to a long strip of wax paper and prick each layer lightly in several places with a fork. Sprinkle the layers evenly with the syrup and let them rest for 5 minutes.

Filling and topping:

• 3 cups chilled heavy cream
• ½ cup confectioners‘ sugar
• ¼ cup kirsch
• 1 cup drained and rinsed canned sour cherries
• A few drops of red food coloring
• Fresh cherries
• Chocolate sprinkles

1. After rinsing the cherries, make sure they are completely dry (you can use a paper towel) before further use. In a large chilled bowl, beat the cream with an electric beater until it thickens lightly. Sift the confectioners‘ sugar over the cream and continue beating until cream forms firm peaks on the beater when it is lifted out of the bowl. Pour in the kirsch and red food coloring.  Beat only until the kirsch is absorbed.
2. To assemble the cake, spread the top of one of the three layers with a ½-inch-thick layer of whipped cream and strew the dried canned cherries over it leaving about ½ inch of cream free around the perimeter. Gently set the second layer on top of the cherries and spread with ½ inch of whipped cream. Then set the third layer in place. Spread the top and sides of the cake with the remaining cream.
3.  Decorate the cake with some cherries and chocolate sprinkles on top.