Black Forest Cherry and Chocolate Cake

Allergens

Milk, Eggs

Ingredients

• 1 cup all
• purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 2 large eggs
• 3/4 cup whole milk
• 1/2 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup boiling water
• 2 cups sweetened sour cherries, drained
• 1 1/2 cups heavy cream
• 1/4 cup confectioners' sugar
• Fresh cherries, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour two 9 inch round cake pans. Line the bottom with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and granulated sugar. Add eggs, milk, vegetable oil, and vanilla extract. Mix until well combined. Gradually add boiling water and mix until smooth.
3. Divide the batter evenly between the prepared cake pans. Bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. In a large bowl, beat heavy cream and confectioners' sugar until stiff peaks form. Fold in drained sweetened sour cherries.
5. To assemble, place one cake layer on a serving plate. Spread half of the cherry cream mixture over the top. Add the second cake layer and spread the remaining cherry cream mixture over it.
6. Refrigerate the cake for at least 1 hour to set before serving. Garnish with fresh cherries, if desired.

Chef’s Insight

To enhance the chocolate flavor, use Dutch-processed cocoa powder.

Notes

For a stronger cherry flavor, use more sour cherries or add a tablespoon of cherry liqueur to the cake batter.