The Behemoth Of All Black Forest Cakes - cooking recipe

Ingredients

CHERRY FILLING prepare day before assembly
15 ounces canned tart cherries
1/2 cup port wine
1 tablespoon cherry brandy or 1 tablespoon kirsch
3 drops almond extract
CHOCOLATE MOUSSE prepare three hours before assembly
3 ounces semisweet chocolate, squares
3 teaspoons cherry brandy or 3 teaspoons kirsch
1 whole egg, beaten
1 cup heavy cream
2 tablespoons sugar
CHOCOLATE CAKE prepare two hours before assembly
1 3/4 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
2 whole eggs, separated
1/2 cup sugar
2 ounces semisweet chocolate, squares,melted
1/3 cup vegetable oil
1 cup milk
BUTTER FROSTING prepare thirty minutes before assembly
1/2 cup butter
5 -6 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
CREAM FILLING
2 cups cream
2 tablespoons sugar
1 teaspoon vanilla extract

Preparation

Combine the cherry filling ingredients together and chill overnight.
For the mousse: melt the chocolate and the kirsch together in a mixing bowl, in the microwave or over hot water in a double boiler, but do not boil.
Add the egg into the hot chocolate and stir quickly to avoid scrambling.
Whip the cream and sugar till soft peaks, then and fold into the chocolate mixture.
Store in fridge for 2 hours.
For the cake: beat the egg whites and 1/2 cup of sugar to soft peaks and set aside.
Put the dry ingredients, the first 4, into a mixer bowl and blend.
Add the oil and 1/2 cup milk, and beat for 1 minute, scraping the bowl often.
Add 1/2 cup milk, 2 egg yolks, melted chocolate and beat 1 minute longer, scraping bowl frequently.
Gently fold in the egg whites and pour into 2 greased and floured 9-inch cake pans.
Bake at 350\u00b0F for 30 to 35 minutes.
Cool 10 minutes, remove cakes from the pans and let the cakes cool thoroughly.
When cake has cooled, use a string or monofilament to slice each layer in half (making four layers total) and then set aside to make frosting.
For the frosting: beat the butter to soften, add 1 cup powdered sugar, beat and then add the milk and vanilla.
Start adding the powdered sugar, one cup at a time, and then beat until frosting is stiff but still spreadable.
The amount of powdered sugar necessary to reach this point may vary.
Stiff is necessary for the frosting 'wall' later.
Chill butter frosting for 30 minutes.
Assembly (4 hours before serving time) Spread 1/2 cup of butter frosting on cut side of a cake layer.
Use the remaining frosting to build 'walls'; two 1/2\" wide and 3/4\" tall barricades: one ring around the outer edge of the layer and the other smaller ring placed 2 inches inside the first.
Architectually speaking, this will provide structural support for the layers that will top it.
Drain the cherries thoroughly and place in the hollowed channels in the frosting.
(The cherry liquid can be brushed onto the remaining cake layers if you don't want to waste it.) For the second layer, spread the chocolate mousse evenly on top of the second layer and place the bare, cut side down on top of cherry'frosting layer.
Chill until the layers have set and the construction is sturdy (about one hour).
In the meantime, whip the cream filling to stiff peaks.
Place the 3rd cake layer on the mousse layer, spread with 1/2\" layer of the whipped cream.
Place the 4th layer on top.
Frost the sides of the cake, only, with the remaining whipped cream and dust the bare top with powdered sugar.
Garnish with 1/2 cup chopped maraschino cherries and 1/2 pound chocolate bar shredded into curls.
Make sure you have enough head room in the fridge for this behemoth and then chill for 2 hours before serving.
Refrigerate leftovers.