Description
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Ingredients
- 2 ⅛ cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 3 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 2 (20 ounce) cans pitted sour cherries
- 1 cup white sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream
- ⅓ cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill.
- Whisk flour
- sugar
- cocoa
- baking powder
- baking soda
- and salt together in a large bowl. Add eggs
- milk
- oil
- and vanilla; beat until combined. Pour cake batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean
- about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely
- 1 to 2 hours.
- While cake layers bake
- drain cherries for topping
- reserving 1/2 cup juice. Combine reserved juice
- cherries
- sugar
- and cornstarch in a 2-quart saucepan. Cook
- stirring constantly
- over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.
- Combine whipping cream and confectioners’ sugar for frosting in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- Split each cake layer in half horizontally using a long serrated knife. Tear one layer into crumbs; set aside. Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 1/2 cups frosting for piping decorations on cake; set aside.
- To assemble
- place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer and frost sides of cake.
- Pat reserved cake crumbs onto sides of cake. Spoon reserved 1 1/2 cups frosting into a pastry bag fitted with a star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping on top of cake.
- Store covered in the refrigerator until ready to serve.
Servings: 12