Black Forest Cake

Preheat oven to 350° F. Prepare cake pans using cooking spray and parchment circles.

In a large mixing bowl, combine all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Whisk to combine.

Add in room temperature eggs, milk, vegetable oil, and vanilla extract. Whisk until the dry and wet ingredients are just combined.

Pour in boiling water and espresso powder and slowly whisk until the water and cake batter are combined and smooth. Do not overmix.

Divide batter evenly between your cake pans (see equipment for sizes). Use a kitchen scale to ensure that the batter is equally divided.

Bake cakes for approximately 30-35 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be different for different size pans.

Remove cakes from the oven and allow them to cool in the pans for about 15 minutes.

Remove the cake layers from the pan and transfer to a wire rack to cool completely.

Level cakes using a serrated knife so that the layers are flat.

In a medium saucepan, combine frozen sweet cherries, granulated sugar, ½ cup water, and lemon juice. Stir to combine.

Cook the cherry mixture over medium-low heat, stirring occasionally, until the cherries soften, approximately 10-15 minutes.

In a small bowl, combine cornstarch and 2 tbsp water. Stir to combine.

Remove the saucepan from the heat. Pour cornstarch slurry into the cherry mixture and stir immediately to prevent lumps.

Transfer the cherry filling to a heatproof container. Cool to room temperature.

In a small, microwave-safe bowl, combine unflavored gelatin and water. Mix to combine and set aside for 5 minutes.

In the bowl of a stand mixer or large mixing bowl, add in heavy cream, powdered sugar, and vanilla extract.

Using a stand mixer fitted with a whisk attachment or an electric hand mixer, mix the cream mixture on low speed. Slowly turn the mixer to medium speed and whip until soft peaks form.

Place the bowl with the bloomed gelatin in the microwave and heat for about 10-15 seconds until the gelatin is dissolved.

With the mixer on medium speed, slowly drizzle in the gelatin mixture.

Turn the mixer to medium-high speed and whip until stiff peaks form. Scrape the sides and bottom of the bowl occasionally to ensure that all of the cream is incorporated. Do not overmix.

Combine chocolate chips and heavy cream in a microwave-safe bowl.

Heat in the microwave in 30 second intervals, mixing in between until the chocolate is melted and the ganache is smooth.

Add chocolate to a microwave-safe bowl.

Heat the chocolate in the microwave in 30 second intervals, stirring in between until the chocolate is melted and smooth.

Pour the melted chocolate onto a large piece of parchment paper. Spread the chocolate in an even, thin layer using an offset spatula.

Chill the chocolate in the refrigerator for about 5 minutes until firm.

Once the chocolate is firm, quickly break the chocolate with your fingers to create small chocolate flakes.

Level the cake layers with a serrated knife to remove the cake domes.

Place first layer of cake on a cake board.

Spread a thin layer of whipped cream frosting onto the cake.

Pipe a ring of whipped cream around the edge of the cake.

Spoon on about half of the cherry filling and spread evenly.

Add the next cake layer. Be sure that it lines up with the bottom layer.

Repeat steps 3-6. Add the final cake layer upside down so the pan side is on the top.

Frost the cake with whipped cream frosting using an offset spatula. Chill for 20 minutes.

Add a chocolate ganache drip around the sides of the cake. You can also add some to the top. Pipe on swirls of whipped cream frosting around the top edge.

Garnish the cake with maraschino cherries and chocolate flakes.