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Easy Black Forest Cake

Black Forest Cake
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A classic Black Forest Cake featuring layers of chocolate sponge cake, whipped cream, and cherries, often with a hint of cherry flavoring.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for cream)
  • 1 (15-ounce) can pitted sour cherries, drained (reserve juice)
  • 1/4 cup cherry liqueur (optional, or use cherry juice)
  • Chocolate shavings, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add buttermilk, oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat on medium speed until well combined.
  4. Stir in hot water until the batter is smooth. It will be thin.
  5. Divide batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. For the filling, whip heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  9. If using, mix cherry liqueur (or reserved cherry juice) with the drained cherries.
  10. To assemble, place one cake layer on a serving plate. Brush with some of the reserved cherry juice.
  11. Spread a layer of whipped cream over the cake, then scatter half of the cherries on top.
  12. Place the second cake layer on top, brush with more cherry juice, and spread remaining whipped cream. Arrange remaining cherries on top.
  13. Garnish with chocolate shavings.
  14. Refrigerate for at least 1 hour before serving.

Notes

  • For best results, make sure all ingredients are at room temperature.
  • Do not overmix the cake batter, as this can lead to a dry cake.
  • The cake can be made a day in advance and stored in the refrigerator.
  • Substitute almond extract for vanilla extract in the whipped cream for a different flavor.

Nutrition

Find it online: https://kitchenvan.com/easy-black-forest-cake/