Tart cherries in sweet syrup are placed between layers of rich chocolate cake, along with plenty of barely sweetened whipped cream to make this Black Forest Cake.
Cherry Filling Ingredients
1/2cupliquid from the can of sour cherries, divided
14.5ouncescanned red tart cherries in water, drained with liquids reserved
1/3cupbutter, room temperature
1 1/4cupall-purpose flour
1/2cup dutch-process cocoa powder
Whipped Cream Ingredients
3cupsheavy whipping cream
Cherry Filling Instructions
In a medium-size saucepan, combine 1/4 cup of the reserved cherry water, kirsch, and sugar. Bring to a simmer, while stirring frequently. While heating the mixture, combine the cornstarch and the remaining 1/4 cup of cherry water in a small glass or bowl. Whisk until smooth. Set aside.
When the liquids on the stove are simmering and the sugar has dissolved, stir in the cornstarch mixture and continue simmering while stirring constantly. Cook 1-2 minutes, until the liquid has thickened and coats the spoon.
Remove the pan from the heat and add the drained cherries. Stir to coat the cherries and set aside to cool completely.
Chocolate Cake Instructions
Preheat the oven to 325°F. Generously grease the bottom and sides of (3) 8 or 9-inch round pans with butter. Trace the bottom of the pans onto wax paper or parchment with a pencil and then cut out the circles. Place the paper in the bottom of each pan.
In a large mixing bowl, combine the sugar and butter and beat with an electric mixer until smooth and fluffy. Add the eggs, 2 at a time, mixing in between each addition. Add the vanilla extract and beat until creamy and smooth.
In a separate bowl, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry ingredients to the mixing bowl and beat to combine. Divide the cake batter between the prepared pans as evenly as possible. (These should be very thin layers.)
Bake for 15-16 minutes, until a toothpick inserted in the center of the cake comes out clean. Take care not to overbake or these thin layers of cake will be dry. Remove from the oven and let the cakes cool in the pans for 20 minutes. Invert the cakes onto wire racks and allow them to cool completely.
Whipped Cream Instructions
In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
Place a layer of the cake on a cake stand and use a pastry brush to brush lightly with the syrup from the cherry mixture, about 2 tablespoons worth of syrup.
Scoop about 1 cup of whipped cream onto the cake layer. Spread the whipped cream across the cake, leaving a ring of extra whipped cream at the edges. (This creates a barrier to prevent the cherry filling from dripping down the sides of the cake.)
Use a slotted spoon to transfer half of the cherries (without any extra liquid) over the whipped cream. Spoon an additional cup of whipped cream over the cherries and gently spread to cover the cherries. Place the second layer of cake over the whipped cream and repeat this process.
Place the last layer of cake on top and lightly brush with syrup. Top with the remaining whipped cream (about 2 cups worth). Spread the whipped cream over the top and sides of the cake. Refrigerate for at least 4 hours before serving.
Before serving, top with shaved chocolate and/or fresh cherries, if desired. Store in an airtight container in the refrigerator for 2-3 days. Enjoy!