Black Forest Cake
Black Forest Cake
Servings 8
Ingredients
- 1 cup whole milk
- 1 tablespoon vinegar
- 1 ¾ cups all-purpose flour (220 grams)
- 2 cups granulated sugar (380 grams)
- ¾ cup unsweetened cocoa powder (65 grams)
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil (canola is fine)
- 1 cup strong brewed coffee, cold
- 1 teaspoon vanilla extract
Filling:
- 1 can pitted sour cherries
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon vanilla extract or almond extract
Whipped Cream:
- 3 cups heavy whipping cream
- ⅓ cup confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease and flour three 8 inch cake pans.
- Combine milk and vinegar to make sour milk; set aside.
- Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
- Whisk together the eggs, oil, coffee and vanilla in a large bowl. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
- Pour batter into prepared pans. Place pans on center rack and place a cookie sheet on lower rack just in case there are spill-overs. Bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before filling.
- To assemble, place one cake layer on cake plate. Spread with about 1 cup whipped cream; top with about ¾ cup cherry topping. Top with second cake layer; repeat layers of whipped cream and cherry topping. Top with third cake layer. Frost side of cake with remaining whipped cream.
- Filling: Drain cherries, reserving ¼ cup juice. Combine reserved juice, cherries, sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir 2 teaspoons butter and 1 teaspoon vanilla. Cool before using.
- Whipped Cream: Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. Beat in vanilla
