Black Forest Cake
Makes one 3-layer 9-inch cake (12 servings)
Three layers of moist chocolate cake brushed with kirsch syrup, stacked with whipped cream and cherries, and topped with chocolate ganache.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGrease three 9-inch cake pans, line with parchment rounds, grease the parchment | ||||||||
| 219 g all-purpose flour (spooned & leveled) | Whisk dry ingredients | Beat dry into wet with hot water | Bake in 3 pans 350°F / 175°C, 21-25 min | Cool 30 min, remove & level tops | Brush syrup on cakes, halve cherries | Layer cakes with cream, cherries & syrup | Frost with cream, top with ganache & cherries | Chill at least 30 min |
| 65 g unsweetened natural cocoa powder | ||||||||
| 350 g granulated sugar | ||||||||
| 2 tsp baking soda | ||||||||
| 1 tsp baking powder | ||||||||
| 1 tsp salt | ||||||||
| 2 tsp espresso powder (optional) | ||||||||
| 120 ml canola or vegetable oil | Beat oil, eggs, sour cream, buttermilk & vanilla | |||||||
| 2 large eggs, at room temperature | ||||||||
| 180 g full fat sour cream, at room temperature | ||||||||
| 120 ml buttermilk, at room temperature | ||||||||
| 2 tsp pure vanilla extract | ||||||||
| 120 ml hot water or coffee | ||||||||
| 2 cans (425 g each) dark sweet cherries in heavy syrup | Drain cherries, reduce syrup & liqueur to 1/4 cup | |||||||
| 2 Tbsp cherry liqueur (kirsch) | ||||||||
| two 4-oz / 113 g semi-sweet chocolate bars (226 g), finely chopped | Pour hot cream over chocolate, stir smooth | |||||||
| 1 Tbsp light corn syrup (optional) | ||||||||
| 240 ml heavy cream (for the ganache) | ||||||||
| 480 ml cold heavy cream (for the whipped cream) | Whip cream, sugar & vanilla to medium peaks | |||||||
| 30 g confectioners' sugar | ||||||||
| 1 tsp pure vanilla extract (for the whipped cream) | ||||||||
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