Black Forest Cake
Recipe: https://recipestripper.com/recipes/a0776fae-1b3e-4448-8ff1-6d0034ec7616
Original source: https://livforcake.com/black-forest-cake/
Recipe image: https://livforcake.com/wp-content/uploads/2017/07/black-forest-cake-thumb.jpg

This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting.
Yield: 12
Prep time: PT120M
Cook time: PT45M
Total time: PT165M

Ingredients
- 2 cup all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder (sifted)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 1 cup hot water or hot coffee
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup cherry liqueur
- 3 cup whipping cream (cold)
- 1/4 cup powdered sugar (sifted)
- 250 g good quality dark chocolate (chopped)
- 2 1/2 cups cherries (pitted and cut in half)
- 1 bar dark chocolate (for shavings (optional))
- cherries

Instructions
1. [Chocolate Cake:] Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. [Chocolate Cake:] Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. [Chocolate Cake:] In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
4. [Chocolate Cake:] Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin*.
5. [Chocolate Cake:] Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
6. [Chocolate Cake:] Bake for 45 mins or until a cake tester comes out mostly clean.
7. [Chocolate Cake:] Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
8. [Cherry Liqueur Syrup:] Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min then remove from heat. Stir in cherry liqueur and allow to cool completely.
9. [Whipped Cream Frosting:] Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.
10. [Chocolate Bark:] Melt chocolate over a double boiler or in 20 second bursts in the microwave.
11. [Chocolate Bark:] Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
12. [Chocolate Bark:] Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
13. [Chocolate Bark:] Unroll to create chocolate bark.
14. [Assembly:] Cut each cake layer in half horizontally.
15. [Assembly:] Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.
16. [Assembly:] Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.
17. [Assembly:] Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.