Black Forest Cake<\/p>\n
This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting.<\/p>\n
Chocolate Cake:
\n2 cup all-purpose flour
\n2 cups granulated sugar
\n3\/4 cup Dutch-processed cocoa powder sifted
\n2 tsp baking soda
\n1 tsp baking powder
\n1 tsp salt
\n1\/2 cup vegetable oil
\n1 cup buttermilk room temperature
\n1 cup hot water
\n2 large eggs
\n2 tsp vanilla<\/p>\n
Cherry Liqueur Syrup:
\n1\/2 cup granulated sugar
\n1\/2 cup water
\n1\/4 cup cherry liqueur<\/p>\n
Whipped Cream Frosting:
\n3 cup whipping cream cold
\n1\/4 cup powdered sugar sifted
\nChocolate Bark:
\n250 g good quality dark chocolate chopped<\/p>\n
Assembly:
\n2 1\/2 cups cherries pitted and cut in half
\n1 bar dark chocolate for shavings (optional)
\ncherries<\/p>\n
INSTRUCTIONS<\/p>\n
Chocolate Cake:
\nPreheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
\nPlace all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
\nIn a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
\nAdd wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
\nPour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
\nBake for 45 mins or until a cake tester comes out mostly clean.
\nCool 10 minutes in the pans then turn out onto a wire rack to cool completely.<\/p>\n
Cherry Liqueur Syrup:
\nPlace sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min then remove from heat. Stir in cherry liqueur and allow to cool completely.<\/p>\n
Whipped Cream Frosting:
\nWhip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.<\/p>\n
Chocolate Bark:
\nMelt chocolate over a double boiler or in 20 second bursts in the microwave.
\nUsing a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
\nRoll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
\nUnroll to create chocolate bark.<\/p>\n
Assembly:
\nCut each cake layer in half horizontally.
\nPlace one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.
\nTop with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.<\/p>\n
Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.<\/p>\n
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