Black Forest Cake

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the chocolate cake:

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

2 large eggs

1 cup granulated sugar

½ cup packed light brown sugar

½ cup vegetable oil

¾ cup buttermilk

1 teaspoon vanilla extract

1 cup hot brewed coffee (or hot water as alternative)

For the cherry filling:

2 cups pitted sweet or sour cherries (fresh or canned, drained)

½ cup granulated sugar

2 tablespoons cornstarch

2 tablespoons water

1 teaspoon lemon juice

For the whipped cream frosting:

2 cups heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

For assembly and decoration:

½ cup dark chocolate shavings or curls

Extra whole cherries (for topping)

 

Directions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, granulated sugar, and brown sugar until light and fluffy.

Add the vegetable oil, buttermilk, and vanilla extract to the wet ingredients and whisk until combined.

Gradually mix in the dry ingredients until just combined.

Slowly pour in the hot brewed coffee (or hot water), stirring gently until the batter is smooth.

Divide the batter evenly between the prepared cake pans.

Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then remove and place on a wire rack to cool completely.