Cook mode · 1× batch, makes 12

Black forest cake

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Ingredients:

  • 1¾ cupsall-purpose flour, spooned and leveled
  • ¾ cupnatural unsweetened cocoa powder (not Dutch-process)
  • 1¾ cupsgranulated sugar
  • 2 tspbaking soda
  • 1 tspbaking powder
  • 1 tspsalt
  • 2 tspespresso powder (optional)
  • ½ cupcanola or vegetable oil
  • 2large eggs, room temperature
  • ¾ cupfull-fat sour cream, room temperature
  • ½ cupbuttermilk, room temperature
  • 2 tsppure vanilla extract, for the cake
  • ½ cuphot water or hot coffee
  • 2 cans(15 oz) dark sweet cherries in heavy syrup
  • 2 tbspcherry liquor, like kirsch (optional)
  • 1 cupheavy cream, for the ganache
  • 8 ouncessemi-sweet chocolate bars, finely chopped
  • 1 tbsplight corn syrup (optional)
  • 2 cupscold heavy cream, for the whipped cream
  • ¼ cupconfectioners' sugar
  • 1 tsppure vanilla extract, for the whipped cream

Steps:

  1. Heat the oven to 350°F. Grease three 9-inch cake pans, line the bottoms with parchment, and grease the parchment.

  2. Whisk the , , , , , and in a large bowl.

  3. In a stand mixer, beat the , , , and until combined. Add the dry ingredients, then the , and beat until fully combined.

  4. Divide between the pans and bake 21 to 25 minutes, until a toothpick in the center comes out clean. Cool 30 minutes in the pans, then turn out onto a rack.

  5. Once completely cool, slice a thin layer off each top to level them.

  6. Drain the , saving ¾ cup of the syrup. Simmer that syrup with the over low heat until it's down to ¼ cup. Brush it over all three layers, keeping any extra.

  7. Halve the cherries, keeping a few whole for the top.

  8. Put the and in a bowl. Heat the until it just starts to simmer, without boiling. Pour it over the chocolate, wait 2 to 3 minutes, then stir slowly until smooth. Let it cool 10 minutes.

  9. Whip the , and on medium-high to soft peaks, about 3 minutes.

  10. Set one layer on a plate. Spread on a heaping cup of whipped cream, scatter half the halved cherries, and drizzle with syrup. Repeat with the second layer, then add the third.

  11. Spread the rest of the whipped cream thinly over the top and sides and smooth with a bench scraper.

  12. Pour the ganache over the top and push it to the edges so it drips down the sides. Add the whole cherries. Chill at least 30 minutes before slicing.