Black Forest Delight
A decadent layered chocolate cake soaked in cherry syrup, topped with whipped cream and fresh cherries.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.75 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup maraschino cherries, chopped reserve some whole for garnish
- 1 cup cherry syrup
- 3 cups whipping cream chilled
- 0.25 cup powdered sugar
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water carefully. The batter will be thin.
- Pour batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
- Using a toothpick or skewer, poke small holes all over the surface of each cake layer and drizzle cherry syrup to soak the cakes.
- In a chilled bowl, beat whipping cream and powdered sugar until stiff peaks form.
- Spread a layer of whipped cream over the first cake layer, sprinkle chopped cherries, then place second layer on top. Cover entire cake with remaining whipped cream and garnish with whole maraschino cherries.
- Refrigerate for at least 2 hours before serving.
Notes
This classic Black Forest cake is perfect for celebrations and chocolate lovers alike. Store covered in the refrigerator and consume within 3 days for best freshness.