THIS BLACK FOREST CAKE COMBINES RICH CHOCOLATE CAKE LAYERS WITH FRESH CHERRIES, CHERRY LIQUEUR, AND A SIMPLE WHIPPED CREAM FROSTING.

                    

INGREDIENTS

Chocolate Cake:

• 2 cup all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder sifted
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 cup buttermilk room temperature
• 1 cup hot water
• 2 large eggs
• 2 tsp vanilla

Cherry Liqueur Syrup:

• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup cherry liqueur

Whipped Cream Frosting:

• 3 cup whipping cream cold
• 1/4 cup powdered sugar sifted

Chocolate Bark:

• 250 g good quality dark chocolate chopped

Assembly:

• 2 1/2 cups cherries pitted and cut in half
• 1 bar dark chocolate for shavings (optional)
• cherries

INSTRUCTIONS

Chocolate Cake:

1. Preheat oven to 350 F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
6. Bake for 45 mins or until a cake tester comes out mostly clean. 
7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely. 

Cherry Liqueur Syrup:

1. Place 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.

Whipped Cream Frosting:

1. Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.

Chocolate Bark:

1. Melt chocolate over a double boiler or in 20 second bursts in the microwave.
2. Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
3. Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
4. Unroll to create chocolate bark. 

Assembly:

1. Cut each cake layer in half horizontally.
2. Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup. 
3. Top 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.
4. Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

               

TIPS FOR THIS BLACK FOREST CAKE:

• You can leave the cherry liqueur out (though it is traditional) or use a non-alcoholic version.
• You can use maraschino cherries or use cherry pie filling instead of fresh cherries.
• When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better. I stick my mixer bowl and whisk in the freezer beforehand to chill them before starting.
• I used this technique from my friend Janette to create the chocolate bark. I recommend wearing food safe latex gloves when handling the bark, as the heat from your hands will melt the chocolate. Work quickly regardless!
• This cake will not keep incredibly long due to the whipped cream. I recommend eating within 1-2 days and storing in the fridge. I do not recommend freezing.
• To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.