Black Forest Cake

Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 3/4 cup (65g) unsweetened cocoa powder
• 1 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups (400g) granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 cup hot strong coffee
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 jars (24 oz each) pitted sour cherries in syrup, drained and syrup reserved
• 1/2 cup kirsch (cherry brandy)
• 3 cups heavy cream, cold
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract, for the cream
• Chocolate shavings, for decoration
• Extra whole cherries, for decoration

Before you cook

• Preheat the oven to 350°F (175°C).
• Grease and line three 8-inch round cake pans with parchment paper.
• Sift together the flour, cocoa powder, baking soda, and salt in a large bowl.
• Drain the sour cherries into a bowl, reserving the syrup separately.
• Combine 1/2 cup of the reserved cherry syrup with the kirsch in a small bowl.

Steps

1. Brew the hot strong coffee.
2. Whisk the sugar and eggs into the dry ingredients until combined.
3. Whisk in the buttermilk, hot coffee, oil, and vanilla until the batter is smooth and thin.
4. Divide the batter evenly among the three prepared pans.
5. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
6. Cool the cakes in their pans for 10 minutes.
7. Turn the cakes out onto a wire rack and let them cool completely.
8. Whip the cold heavy cream, powdered sugar, and vanilla together until stiff peaks form.
9. Place one cooled cake layer on a serving plate.
10. Brush the layer generously with the kirsch-cherry syrup.
11. Spread a third of the whipped cream over the layer.
12. Scatter a third of the drained cherries over the cream.
13. Place the second cake layer on top and repeat the syrup, cream, and cherry layers.
14. Place the final cake layer on top and brush it with the remaining syrup.
15. Frost the top and sides of the cake with the remaining whipped cream.
16. Press chocolate shavings onto the sides of the cake.
17. Decorate the top with whole cherries and extra chocolate shavings.
18. Refrigerate the cake for at least 2 hours before slicing.