Black Forest Cloud Cake

Allergens

Eggs, Dairy, Gluten

Ingredients

• 6 eggs 1 cup granulated sugar 3/4 cup all
• purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup whole milk 1 tablespoon white vinegar 1 teaspoon vanilla extract 2 cups fresh cherries, pitted and halved 1/4 cup granulated sugar 1 cup heavy whipping cream 2 tablespoons powdered sugar Fresh cherries and chocolate shavings, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease two 9 inch cake pans and line the bottom with parchment paper.
2. In a large bowl, beat eggs and sugar until pale and creamy.
3. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Alternate adding dry ingredients and milk to egg mixture, beginning and ending with dry ingredients. Stir in vinegar and vanilla extract.
5. Pour batter into prepared pans and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
6. For cherry compote, combine cherries and sugar in a saucepan over medium heat. Cook until cherries release juice and become soft. Set aside to cool.
7. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
8. To assemble, place one cake layer on a serving plate, spread with half of the cherry compote, and top with remaining cake layer. Frost with whipped cream and decorate with fresh cherries and chocolate shavings.

Chef’s Insight

The secret to a perfectly fluffy cloud cake lies in the whipped cream - whip it until it holds its shape but remains light and airy.

Notes

Be sure to use fresh cherries for the compote for the best flavor.