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We're using a piping bag because we're cutting this cake into four layers and between each one is a layer of this whipped cream.
我们用的是裱花袋，因为我们要把蛋糕切成四层，每一层之间都有一层鲜奶油。
And it's easier if you draw a border around the outside of the cake to keep your whipped cream layers from running over the sides when you assemble the cake.
如果你在蛋糕的外面画一个边框，这样做就更容易了，这样当你组装蛋糕时，你的奶油层就不会从侧面溢出。
Perfect.
完美。
We're using dark chocolate today because the whipped cream is already sweetened.
我们今天用黑巧克力，因为鲜奶油已经加了糖。
But you can use what you like.
但你可以用你喜欢的东西。
These cakes are so special that in 2013, the European Commission decreed that any cake within the EU calling itself a Black Forest cake was legally mandated to use the real original ingredients, including German kirsch, which is still made today using the traditional methods.
这些蛋糕是非常特殊，以至于在2013年，欧盟委员会颁布法令，欧盟内部任何自称为黑森林蛋糕的蛋糕都必须使用真正的原始原料，包括德国樱桃酒，直到今天，樱桃酒仍然使用传统方法制作。
Cherries are crushed and the whole mess, pits and skins and all, is distilled.
樱桃被碾碎，所有的部分，核和果皮，都被蒸馏。
And during the distillation process, some of the cherry pits get crushed and release hydrocyanic acid.
在蒸馏过程中，一些樱桃核被粉碎，释放出氢氰酸。
And that's what gives kirsch its distinctive bitter almond flavor.
这就是樱桃酒具有独特的苦杏仁味道的原因。
If you can't find it or you're abstaining from alcohol, you can use cherry juice or brandy instead but it won't be the same.
如果你找不到，或者你戒酒了，你可以用樱桃汁或白兰地代替，但效果不一样。
And don't call it a Black Forest cake within earshot of the European Commission.
在欧盟委员会能听到的范围内，不要叫它黑森林蛋糕。
Now that our cakes have cooled, we're going just slice them into layers.
既然我们的蛋糕已经冷却了，我们就把它们切成几层。
You want a long, sharp serrated knife for this.
你需要一把又长又锋利的锯齿刀来做这个。
And keep your hand firmly on top as you are slicing through the cake.
当你切蛋糕时，要把手牢牢地放在上面。
That keeps it steady.
这让它保持了稳定。
So now we have our bottom layer and we are going to brush each layer with that syrup from earlier from the cherries and the kirsch.
所以现在我们有了底层，我们要在每一层刷上之前从樱桃和樱桃酒中提取的糖浆。
Now we're going to pipe a border of whipped cream and then just roughly fill in.
现在我们用裱花袋在蛋糕边缘涂上奶油，然后中间粗略地填进去。
Here we're going to spoon about a third of these cherries over the cake layer.
在这里，我们将用勺子将大约三分之一的樱桃放蛋糕层上。
And now we're going to add the next cake layer and repeat the process.
现在我们要添加下一层蛋糕，并重复这个过程。
And if your cake is a little lopsided, don't worry about it.
如果你的蛋糕有点不平衡，也不用担心。
We can cover that with whipped cream.
我们可以用鲜奶油盖住它。
And now we have our chocolate from earlier and our maraschino cherries for decorating.
现在我们有了之前做的巧克力还有用来装饰的黑樱桃。
And you can just sprinkle the chocolate on, however much you like.
你可以只在上面撒巧克力，不管你喜欢多少。
Here's our final cake.
这是我们最后一块蛋糕。
Isn't it beautiful?
这不是很美吗？
According to Saveur, the traditional way to finish this cake is to pour a shot of kirsch over the top of the fully assembled, fully decorated cake.
根据Saveur的说法，制作这种蛋糕的传统方法是在完全组装好、装饰齐全的蛋糕上面浇上一小杯樱桃酒。
Prost! Cheers!
普罗斯特！干杯!
