Black Forest Cake with whipped cream frosting

Ingredients :

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

2 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 cup buttermilk (or whole milk + 1 tsp vinegar)

½ cup vegetable oil

3 large eggs, room temperature

2 tsp vanilla extract

1 cup hot coffee or hot water

For the Cherry Filling:

1 jar pitted cherries (or 2 cups fresh/frozen, pitted)

½ cup sugar

2 tbsp cornstarch mixed with 2 tbsp water (slurry)

2 tbsp Kirsch (cherry brandy) – optional

Whipped Cream Frosting

3 cups heavy cream, chilled

¾ cup powdered sugar

2 tsp vanilla extract

Decoration:

Chocolate shavings or curls

Whole cherries (fresh or maraschino)

Instructions:

Bake the chocolate sponge:

Whisk flour, cocoa, sugar, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Stir in hot coffee/water. Batter will be thin.

Divide into 3 greased and lined 8-inch pans. Bake at 175°C (350°F) for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.

Prepare cherry filling:

In a saucepan, cook cherries with sugar until they release juice.

Stir in cornstarch slurry and cook until thickened. Add Kirsch if using. Let cool completely.

Make whipped cream:

Beat chilled cream, powdered sugar, and vanilla until stiff peaks form. Keep cold.

Assemble:

Place one cake layer on a board, brush lightly with some cherry syrup (from the filling), spread whipped cream, and spoon over some cherry filling. Repeat with second layer. Place third cake layer on top. Frost the entire cake with whipped cream.

Decorate with chocolate shavings and top with whole cherries. Chill at least 1 hour before serving for best flavor.

Slice, Serve and Enjoy