Indulge in the ultimate decadence with our Black Forest Cake recipe. Layers of moist chocolate sponge, luscious whipped cream, and juicy cherries, topped with dark chocolate shavings. A timeless dessert perfected for any occasion.
☆Ingredients:
1/2 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water
2 cups heavy cream
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cans (14 oz each) pitted cherries, drained
1/4 cup cherry liqueur or cherry juice
Dark chocolate shavings or curls for garnish
☆Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in the boiling water until the batter is well combined. It will be thin, but that’s okay.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
While the cakes are cooling, prepare the whipped cream. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overmix.
In a small bowl, combine the drained cherries with the cherry liqueur or cherry juice. Set aside.
Once the cakes are completely cooled, use a serrated knife to level the tops if necessary.
Place one cake layer on a serving plate. Spread a layer of whipped cream over the top.
Spoon half of the cherry mixture over the whipped cream.
Place the second cake layer on top and repeat the process, spreading whipped cream and cherries over the cake.
Enjoy