Classic Black Forest cake
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the cherry filling:
- 4 cups pitted cherries (fresh or canned)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
For the whipped cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For decoration:
- Chocolate shavings
- Additional cherries
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes. Stir in the boiling water. The batter will be thin, but that's normal.
Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cherry filling. In a saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture has thickened and the cherries are tender. Remove from heat and let it cool.
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cakes have cooled, carefully slice each cake in half horizontally to create four layers.
Place one cake layer on a serving plate. Spread a layer of whipped cream over the cake, followed by a layer of cherry filling. Repeat with the remaining cake layers, finishing with a layer of whipped cream on top.
Decorate the top of the cake with chocolate shavings and additional cherries.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Enjoy your homemade Black Forest cake !
