Black Forest Cake Recipe

Ingredients:
• For the Chocolate Cake:
 - 1 1/2 cups all-purpose flour
 - 1/2 cup unsweetened cocoa powder
 - 1 teaspoon baking soda
 - 1/2 teaspoon baking powder
 - 1/4 teaspoon salt
 - 1 cup granulated sugar
 - 1/2 cup vegetable oil
 - 2 large eggs
 - 1 teaspoon vanilla extract
 - 1 cup buttermilk

• For the Cherry Filling:
 - 2 cups pitted cherries (fresh or frozen; if using frozen, thaw and drain)
 - 1/4 cup granulated sugar
 - 2 tablespoons cornstarch
 - 1/2 cup water
 - 2 tablespoons kirsch (optional)

• For the Whipped Cream:
 - 2 cups heavy cream, chilled
 - 1/3 cup powdered sugar
 - 1 teaspoon vanilla extract

• For Assembly and Garnish:
 - 2–3 tablespoons kirsch (optional, for brushing on cake layers)
 - Chocolate shavings or curls
 - Extra cherries (optional)

Instructions:
• Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

• Make the Cake:
 - Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
 - In another bowl, beat the eggs with the granulated sugar until well combined. Stir in the vegetable oil, vanilla extract, and buttermilk.
 - Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and uniform.
 - Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

• Prepare the Cherry Filling:
 - In a medium saucepan, combine the cherries, granulated sugar, cornstarch, and water.
 - Bring the mixture to a simmer over medium heat, stirring constantly until it thickens, about 5–7 minutes. If using kirsch, stir it in after removing from heat. Allow the filling to cool completely.

• Make the Whipped Cream:
 - In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

• Assemble the Cake:
 - If necessary, level the tops of the cooled cakes with a serrated knife.
 - Place one cake layer on a serving plate and brush the top lightly with kirsch (if using). Spread half of the cherry filling evenly over the cake.
 - Top with a generous layer of whipped cream. Place the second cake layer on top, brush with more kirsch if desired, and cover the entire cake with the remaining whipped cream.
 - Decorate the top with chocolate shavings or curls and, optionally, extra cherries for garnish.

• Chill the cake for at least 2 hours before serving to allow the flavors to meld.

Enjoy this decadent Black Forest Cake with its rich chocolate layers, tart-sweet cherry filling, and airy whipped cream—a true celebration of classic flavors!