Black Forest Cake Recipe

Directions

• Instruction for cake making
• Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
• Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix on medium speed until smooth.
• Stir in the boiling water gradually, mixing until the batter is well combined. The batter will be thin, but that’s okay.
• Divide the batter equally among the prepared cake pans and smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 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.
• For the cherry filling
• In a medium saucepan, combine the cherries, sugar, cornstarch, and vanilla extract.
• Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil.
• Reduce the heat to low and simmer for an additional 5 minutes, stirring constantly.
• Remove from heat and let the cherry filling cool completely.
• For the whipped cream frosting
• In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
• Whip on high speed with a hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form.
• To assemble the Black Forest cake:
• Place one of the cooled cake layers on a serving plate and spread a layer of cherry filling on top.
• Top with a layer of whipped cream frosting.
• Repeat with the remaining cake layers, cherry filling, and whipped cream frosting.
• Frost the sides of the cake with a thin layer of whipped cream frosting to give it a good look.
• Decorate the top of the cake with additional cherries and chocolate shavings.
• Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.