Decadent Black Forest Cake

Decadent Black Forest Cake

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/4 cup kirsch (cherry brandy)
1 jar (24 ounces) sour cherries, drained and juice reserved
3 cups heavy whipping cream
1/3 cup powdered sugar
Chocolate shavings, for garnish

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes, then remove from pans to wire racks to cool completely.
Once the cakes are cooled, cut each layer in half horizontally, making 4 layers.
Sprinkle each layer with kirsch.
Whip the cream with the powdered sugar until stiff peaks form.
Place one cake layer on a serving plate. Spread with whipped cream and top with 1/3 of the cherries. Repeat layers.
Frost the top and sides of the cake with whipped cream. Garnish with chocolate shavings and remaining cherries.
Refrigerate until ready to serve.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 470 kcal | Servings: 12 servings