Black Forest Cake

Back when I had a cafe, I made a lot of cakes. I’ve always been awful at remembering to take pictures of what I do, but here’s one I took when I tried out the “naked” frosting style! It’s 4 thin layers of super rich dark chocolate sponge, drizzled with a kirsch syrup, vanilla bean buttercream with a touch of burnt caramel, local 72% dark chocolate made with Madagascar cocoa beans, and yummy cherries from Creston, BC that had hot brandy, wildflower honey, kirsch, and amaretto poured on top and were then left overnight to work a little magic 🖤❤️💝❤️🖤

Served with a dollop of chantilly cream and a drizzle of the boozy syrup!

I wish I could remember the recipe to share. Almost everything I ever made was just off the top of my head with whatever ingredients I could get locally at the time 😅