Black Forest Cake Recipe

Preheat oven to 350 degrees and spray 3, 9-inch round pans with non-stick baking spray.

Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.

While mixture beats, add cocoa powder, instant coffee powder, and salt to hot water. Add to eggs and sugar.

Next slow down mixer and add flour, baking soda, and baking powder then add butter, oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.

Evenly add cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Allow to rest for 10 minutes before removing from the pans to cool completely.

Stir together sugar, cornstarch, and liqueur in a medium pan over medium heat until combined. Heat until the sugar begins to melt.

Next add cherries and coat with wet sugar. Continue cooking until the cherries begin to release juices and soften.

Remove from heat then using a brush, take some of the warm cherry juice and brush over the tops of the cake layers as they cool, allowing it to soak in.

After brushing, allow the rest of the cherries and juice to thicken and cool to room temperature.

In a cold bowl using a cold whisk, whip heavy whipping cream on medium-high speed until medium peaks, then add powdered sugar and vanilla and whip until stiff peaks.

Find the recipe HERE.

Once cakes are completely cooled (must be room temperature with no warmth still), place one layer of cake on a cake stand or serving plate.

Top with approximately 1 cup whipped cream and spread evenly. You can now pipe a dam around the outside of the layer and then top with ⅓ of the cherries and juice and gently press them into the whipped cream.

Repeat with remaining layers and if desired, frost the outside of the cake. If desired, garnish with whole cherries and chocolate ganache and enjoy.