A delightful twist on the classic Black Forest Cake, this recipe offers a rich and moist chocolate cake layered with a luscious cherry filling and whipped cream frosting.
Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by lining them with parchment paper.
Lining the pans with parchment ensures easy removal of the cakes after baking.
In a bowl, sift together the cake flour, cocoa powder, baking soda, and salt.
Sifting helps to evenly distribute the dry ingredients and remove any lumps.
In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract.
Ensure the butter is at room temperature for easier creaming.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until combined.
Mix gently to avoid overworking the batter, which can make the cake dense.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the cakes cool completely on a wire rack before slicing each into two layers.
Use a serrated knife for clean and even cuts.
For the filling, mix the cherries with kirsch and let them macerate for 10 minutes.
Macerating enhances the cherry flavor and adds moisture to the cake.
Whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form.
Chill the bowl and whisk beforehand for better whipping results.
Assemble the cake by layering cake, cherry filling, and whipped cream, repeating until all layers are used.
Spread the filling evenly to ensure balanced flavors in each slice.
Frost the top and sides of the cake with the remaining whipped cream and decorate with chocolate shavings.
Use a vegetable peeler to create elegant chocolate shavings.
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