Black Forest Cake
  • ¾ cup cocoa powder + extra for pans
  • 2 cups Unbleached Cake Flour + extra for pans
  • 2 cups granulated sugar
  • 2 cups buttermilk
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 cans 14-1/2 ounces each pitted tart cherries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 tablespoons cherry whiskey or cherry brandy
  • 3 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • Cherries with stems or Maraschino Cherries
  • Chocolate curls
  1. Preheat the oven to 350°F.
  2. Grease two 9" cake round cake pans. Flour pans using a mixture of sifted flour and cocoa powder. Set aside.
  3. To make the cake: Combine the cocoa, flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the buttermilk, oil, and vanilla. Gradually beat the wet ingredients into the dry ingredients.
  5. Add the eggs one at a time, beating until well blended. Pour the batter into the prepared pans.
  6. Bake the cakes until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool the cakes in the pans for 15 minutes on a wire rack then turn out ontoa rack to cool completely.
  7. For filling: Dain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.
  8. For cream filling and topping: In a large bowl, beat cream until it begins to thicken. A stand mixer works well for this. Add powdered sugar; beat until stiff peaks form.
  9. To assemble the cake: Using a long serrated knife cut each cake horizontally in half. Place one layer on a cake plate, platter, or stand. Spread a 1/2" layer of cream onto the cake, and top with 1/4 of the cherry mixture. Repeat twice, and top with the final layer of cake. Use the remaining cream to coat the sides and top of the cake. Spoon the remaining cherry mixture in the middle of the cake top. Place cherries around the top, if desired and decorate with the chocolate curls. Refrigerate immediately and keep refrigerated until ready to serve.
Recipe Notes

Note: The whipped cream will deflate, so it will not be as fluffy if not eaten within a few hours.