Delicious Black Forest Cake

This is truly the only chocolate cake recipe you will ever need for the rest of your life.

Grease two 9-inch round cake pans, line bottoms with parchment paper. Set aside.

INGREDIENTS

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2/3 cup cocoa powder
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups cooled brewed coffee or water( I use coffee)
  • 1 cup vegetable oil
  • 2 tsp. vanilla
  • 3 tbsp. cider vinegar

Kirsch liqueur

  • 1 can Cherry pie filling
  • 3 cups whipping cream
  • 1 jar Maraschino cherries

HOW TO MAKE IT

In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt.

Whisk in coffee, oil and vanilla.

Stir in vinegar. Divide between prepared pans.

Bake in 350 degree oven until cake tester inserted in centres comes out clean, 25 to 30 minutes.

Let cool in pans on racks for 10 minutes. Invert onto rack, peel paper and cool completely.

To assemble Black Forest cake

Cut each cake in half horizontally to make four layers. Brush each layer with Kirsch Liqueur before adding the cherry filling. Place one layer cut side up on the cake plate. Slide strips of wax paper between cake and plate. Spread about 1/3 of the cherry pie filler over the cut side; top with second layer, cut side down, adding another third of the cherry pie filler. Repeat with the next layer and then ice the top and sides of the cake with whipping cream or chocolate icing, topping with cherries to decorate. Refrigerate.

Chocolate Icing

  • 1 cup unsalted butter softened
  • 1/2 cup whipping cream
  • 2 tsp. vanilla
  • 2 1/2 cups icing sugar
  • pinch salt
  • 4 oz. chocolate, melted and cooled

Beat butter until light and fluffy, beat in cream and vanilla. Beat in icing sugar and salt until smooth, scraping down sides of bowl occasionally, until fluffy and well combined.