Description
A rich chocolate cake layered with whipped cream and cherries.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot strong brewed coffee
- 2 cans (15 ounces each) pitted dark sweet cherries in syrup, drained, syrup reserved
- 1/4 cup kirsch or cherry liqueur (optional)
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings for garnish
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add granulated sugar, buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
- Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- If using kirsch, mix the reserved cherry syrup with the kirsch in a small bowl.
- While the cakes cool, prepare the whipped cream: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cakes are cool, level the tops if necessary. Place one cake layer on a serving plate. Brush the top surface evenly with half of the cherry syrup mixture.
- Spread one-third of the whipped cream over the first layer. Arrange half of the drained cherries over the cream.
- Top with the second cake layer. Brush the top and sides of the cake with the remaining cherry syrup mixture.
- Frost the top and sides of the entire cake with the remaining whipped cream.
- Decorate the top with the remaining cherries and generously cover the sides and top with chocolate shavings.
- Chill the cake for at least 2 hours before slicing and serving.
Notes
- If you skip the kirsch, use the reserved cherry syrup alone to moisten the cake layers.
- You can use fresh or frozen cherries if you prepare a simple syrup to soak them in.
- For cleaner slices, dip your knife in hot water and wipe it dry between cuts.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Black Forest Cake, chocolate cake, cherry cake, whipped cream cake, German dessert