💕😋Ultimate Black Forest Cake💕😋
Ingredients:
For the Chocolate Cake Layers:
1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1 cup hot strong brewed coffee
½ cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
For the Cherry Filling
1 (21-ounce) can cherry pie filling
1 tablespoon cornstarch (if needed to thicken)
2 tablespoons kirsch (cherry brandy), optional
For the Whipped Cream Frosting:
3 cups heavy whipping cream, cold
½ cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Ganache Drip:
½ cup semi-sweet chocolate chips
¼ cup heavy whipping cream
For Decoration:
Chocolate curls or shavings
Fresh cherries with stems (optional)
Instructions:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, hot coffee, vegetable oil, eggs, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients and mix with a whisk until just combined. The batter will be very thin.
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Make the Cherry Filling:
Pour the cherry pie filling into a small saucepan.
If the filling seems too thin, whisk the cornstarch with a tablespoon of water and stir it into the filling. Cook over low heat, stirring, until it thickens slightly.
Stir in the kirsch (if using). Let the filling cool completely.
Make the Whipped Cream Frosting:
In a large, chilled bowl, beat the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Assemble the Cake:
Place the first cake layer on a serving plate.
Spread about half of the whipped cream frosting over the top, creating a dam around the edge.
Spoon the cooled cherry filling into the center.
Place the second cake layer on top.
Apply a thin layer of whipped cream to the entire cake to create a crumb coat. Refrigerate for 15 minutes to set.
Frost the entire cake with the remaining whipped cream, smoothing the top and sides.
Prepare and Apply the Ganache and Garnish:
Place the chocolate chips in a small heatproof bowl.
Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips.
Let it sit for 2-3 minutes, then whisk until smooth. Let the ganache cool slightly until it's thick enough to create drips.
Carefully pour the ganache over the top of the cake, allowing it to drip down the sides.
Press chocolate curls or shavings onto the sides of the cake.
Pipe decorative swirls of whipped cream on top and place a cherry on each swirl and chocolate shavings.
Refrigerate for at least 30 minutes before serving.
Slice, Serve and Enjoy 😋💕😊
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