Black Forest Cake Recipe

Preheat the oven to 350º F. Grease two 8 or 9 inch springform pans with butter. Butter the sides and bottom of the pan, and line each pan with a parchment paper circle for easy cake removal. Set aside.

In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, instant coffee granules, baking soda, baking powder and salt. Set aside.2 cups (240g) all purpose flour, 3/4 cup (63g) dutch processed cocoa powder, 1 tsp instant coffee granules such as Folger's, ½ tsp baking soda, 1 tsp baking powder, 1 tsp salt

In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs, beat again for 30 seconds.½ cup (113g) unsalted butter, 1 ½ cups (297g) granulated sugar, 2 large eggs

Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.1 cup (236ml) buttermilk, ½ cup (118ml) hot tap water

Evenly divide the batter between the 2 pans, with 2 & 1/2 cups of batter in each pan. If using bake even cake strips, secure them around the outside of the pans.

Bake both pans on the same rack in the center of the oven for 33-37 minutes or until a toothpick inserted in the center comes out clean. Baking times will vary depending on your oven and size of pan you’re using.

Allow the cakes to cool for 20-30 minutes in the pans before removing them and allowing them to cool completely on a cooling rack.

In a medium saucepan over high heat combine the 2 cans of cherries, granulated sugar and cornstarch until boiling.2 cans Dark Sweet Cherries in heavy syrup, ½ cup (99g) granulated sugar, 2 tsp cornstarch

Once boiling, reduce the heat to medium and simmer until the mixture thickens, 5-10 minutes.

Allow the sauce to cool completely before adding to the cake.

Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.

Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.4 oz (114g) cream cheese, 1 cup (113g) powdered sugar

Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.4 cups (944g) cold heavy whipping cream, 2 tsp vanilla extract

On a serving platter or cake stand place one layer of chocolate cake.

Pipe or spread a generous amount of whipped cream over the cake.

Use a spoon to add a generous amount of cherry sauce on top of the whipped cream.

Add the second layer of cake.

Pipe or spread a generous amount of whipped cream over the cake.

Spoon more cherry sauce on top of the whipped cream.

Top the cake with chocolate shavings and cherries.

The easiest way to make chocolate shavings is to take a Hershey’s bar and use a vegetable peeler to make shavings and curls. Heat the chocolate bar in the microwave for 5-ish seconds. Use the vegetable peeler on the side of the bar to make curls. If the chocolate is breaking, heat the bar for a few more seconds until the chocolate curls when using the peeler.