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Name: Black Forest Cake
Prep time: 2 h
Cook time: 22 h
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: Devil's Food Cake Layers (3 8-inch cake layers); 43 grams Dutch-processed cocoa powder plus extra for pan; 213 grams all-purpose flour; 6 grams baking soda; 2 grams baking powder; 1/4 teaspoon salt; 296 grams boiling water; 100 grams unsweetened chocolate chopped; 1 teaspoon instant espresso powder or instant coffee powder; 142 grams unsalted butter softened; 300 grams light brown sugar; 3 large eggs room temperature; 1/2 cup sour cream room temperature; 1 teaspoon vanilla extract; Cherries; 2 cups jarred sour cherries in light syrup drained with 1 cup syrup reserved; 100 grams sugar; 1/2 cup kirsch or other cherry-flavored liqueur; Whipped Cream; 50 grams sugar; 1 tablespoon cornstarch; 3 cups heavy cream chilled; 1 1/2 teaspoons vanilla extract; Shaved semisweet chocolate

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INGREDIENTS

Devil's Food Cake Layers (3 8-inch cake layers)
43 grams Dutch-processed cocoa powder ; plus extra for pan
213 grams all-purpose flour
6 grams baking soda
2 grams baking powder
1/4 teaspoon salt
296 grams boiling water
100 grams unsweetened chocolate ; chopped
1 teaspoon instant espresso powder or instant coffee powder
142 grams unsalted butter ; softened
300 grams light brown sugar
3 large eggs room temperature
1/2 cup sour cream ; room temperature
1 teaspoon vanilla extract
Cherries
2 cups jarred sour cherries in light syrup ; drained with 1 cup syrup reserved
100 grams sugar
1/2 cup kirsch or other cherry-flavored liqueur
Whipped Cream
50 grams sugar
1 tablespoon cornstarch
3 cups heavy cream ; chilled
1 1/2 teaspoons vanilla extract
Shaved semisweet chocolate

INSTRUCTIONS

Cake:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease three 8-inch round cake pans, then dust with cocoa powder and line bottoms with parchment paper.

2. Whisk flour, baking soda, baking powder, and salt together in bowl. Whisk boiling water, chocolate, cocoa, and espresso powder in second bowl until smooth.

3. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined, about 30 seconds. beat in sour cream and vanilla until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate mixture in 2 additions, scraping down bowl as needed. Give matter final stir by hand.

4. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Gently tap pans on counter to settle batter. Bake until toothpick comes out with few crumbs attached, 18 to 22 minutes, switching and rotating pans halfway through the bake.

5. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack about 2 hours.

Cherries:

6. Reserve 8 prettiest cherries for garnish in small bowl. Slice remaining cherries in half and place in second bowl. Bring reserved cherry syrup and sugar to simmer in medium saucepan over medium heat and cook until syrup is thickened and measures about 1/2 cup, 8 to 10 minutes. Off heat, stir in kirsch. Toss 1 tablespoon syrup with cherries reserved for garnish. Toss 3 tablespoons more syrup with halved cherries.

Cake again:

7. poke top of cake layers thoroughly with wooden skewer and brush with remaining syrup.

Whipped Cream:

8. Whisk sugar and cornstarch together in small saucepan and slowly whisk in 1/2 cup cream. Bring mixture to simmer over medium heat, whisking constantly, until mixture thickens, 2 to 3 minutes. let mixture cool completely, about 30 minutes.

9. Using stand mixer fitted with whisk attachment, whip remaining 2 1/2 cups cream and vanilla on low speed until frothy, about 30 seconds. Increase speed to medium and continue to whip until mixture begins to thicken, about 30 seconds. Slowly add cooled sugar mixture and continue to whip until soft peaks form, about 1 minute.

10. Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on platter. Spread 1/2 cup whipped cream over top, right to edge of cake, then cover with half of sliced cherries. Repeat with 1 more cake layer, 12 cup more whipped cream, and remaining sliced cherries. Top with remaining cake layer, pressing lightly to adhere. Spread remaining whipped cream evenly over top and sides of cake.

11. Refrigerate cake so it absorbs soaking syrup, at least 2 hours or up to 24 hours. Before serving, let cake sit at room temperature for 30 minutes to 1 hour, then gently press shaved chocolate into sides of cake. Evenly space 8 small piles shaved chocolate around top of cake and top each with cherry. Carefully remove parchment strips before serving.

NOTES

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Black Forest Cake

Devil's Food Cake Layers (3 8-inch cake layers)
43 grams Dutch-processed cocoa powder plus extra for pan
213 grams all-purpose flour
6 grams baking soda
2 grams baking powder
1/4 teaspoon salt
296 grams boiling water
100 grams unsweetened chocolate chopped
1 teaspoon instant espresso powder or instant coffee powder
142 grams unsalted butter softened
300 grams light brown sugar
3 large eggs room temperature
1/2 cup sour cream room temperature
1 teaspoon vanilla extract
 Cherries
2 cups jarred sour cherries in light syrup drained with 1 cup syrup reserved
100 grams sugar
1/2 cup kirsch or other cherry-flavored liqueur
 Whipped Cream
50 grams sugar
1 tablespoon cornstarch
3 cups heavy cream chilled
1 1/2 teaspoons vanilla extract
 Shaved semisweet chocolate

Cake:
1.  Adjust oven rack to middle position and heat oven to 350 degrees.  Grease three 8-inch round cake pans, then dust with cocoa powder and line bottoms with parchment paper.
2.  Whisk flour, baking soda, baking powder, and salt together in bowl.  Whisk boiling water, chocolate, cocoa, and espresso powder in second bowl until smooth.
3.  Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.  Add eggs, one at a time, and beat until combined, about 30 seconds.  beat in sour cream and vanilla until incorporated.  Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate mixture in 2 additions, scraping down bowl as needed.  Give matter final stir by hand.
4.  Divide batter evenly between prepared pans and smooth tops with rubber spatula.   Gently tap pans on counter to settle batter.  Bake until toothpick comes out with few crumbs attached, 18 to 22 minutes, switching and rotating pans halfway through the bake.
5.  Let cakes cool in pans on wire rack for 10 minutes.  Remove cakes from pans, discarding parchment, and let cool completely on rack about 2 hours.  
Cherries:
6.  Reserve 8 prettiest cherries for garnish in small bowl.  Slice remaining cherries in half and place in second bowl.  Bring reserved cherry syrup and sugar to simmer in medium saucepan over medium heat and cook until syrup is thickened and measures about 1/2 cup, 8 to 10 minutes.  Off heat, stir in kirsch.  Toss 1 tablespoon syrup with cherries reserved for garnish.  Toss 3 tablespoons more syrup with halved cherries.
Cake again:
7.  poke top of cake layers thoroughly with wooden skewer and brush with remaining syrup.
 Whipped Cream:
8.  Whisk sugar and cornstarch together in small saucepan and slowly whisk in 1/2 cup cream.  Bring mixture to simmer over medium heat, whisking constantly, until mixture thickens, 2 to 3 minutes.  let mixture cool completely, about 30 minutes.
9.  Using stand mixer fitted with whisk attachment, whip remaining 2 1/2 cups cream and vanilla on low speed until frothy, about 30 seconds.  Increase speed to medium and continue to whip until mixture begins to thicken, about 30 seconds.  Slowly add cooled sugar mixture and continue to whip until soft peaks form, about 1 minute.
10.  Line edges of cake platter with 4 strips of parchment paper to keep platter clean.  Place 1 cake layer on platter.  Spread 1/2 cup whipped cream over top, right to edge of cake, then cover with half of sliced cherries.  Repeat with 1 more cake layer, 12 cup more whipped cream, and remaining sliced cherries.  Top with remaining cake layer, pressing lightly to adhere.  Spread remaining whipped cream evenly over top and sides of cake.
11.  Refrigerate cake so it absorbs soaking syrup, at least 2 hours or up to 24 hours.  Before serving, let cake sit at room temperature for 30 minutes to 1 hour, then gently press shaved chocolate into sides of cake.  Evenly space 8 small piles shaved chocolate around top of cake and top each with cherry.  Carefully remove parchment strips before serving.

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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 10 Servings

Calories: 418
Calories from Fat: 312 (75%)

Amt Per Serving		% DV

	Total Fat 34.7g	46 %
	Saturated Fat 20.8g	104 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 1.6g
Cholesterol 231.5mg		71 %
Sodium 82.6mg		3 %
Potassium 170mg		4 %
Total Carbohydrate 23g		7 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 22.3g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 418

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