Black Forest Cake

Black Forest Cake
Black Forest Cake
Yield: 1 (9-inch) 4-layer cake
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Ingredients
  1. 2 cups sugar
  2. 2 cups all-purpose flour
  3. 3⁄4 cup natural unsweetened cocoa powder
  4. 1 teaspoon kosher salt
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 2 large eggs, lightly beaten
  8. 1⁄2 cup canola oil
  9. 1 teaspoon vanilla extract
  10. 1 cup whole buttermilk
  11. 1 cup hot water
  12. 1 cup cherry preserves, such as Bonne Maman
  13. 2 tablespoons cherry-flavored brandy
  14. Buttermilk Whipped Cream (recipe follows)
  15. Garnish: Chocolate Trees (recipe follows)
Instructions
  1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
  2. In a large bowl, whisk together sugar, flour, cocoa powder, salt, baking powder, and baking soda. Form a well in center of dry ingredients; stir in eggs, canola oil, vanilla, and buttermilk until combined. Stir in 1 cup hot water. Divide batter evenly among prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, approximately 30 minutes. Let cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. Cut each cake layer in half to create 4 layers. In a small bowl, combine preserves and brandy. Place 1 cake layer on a cake stand; top with approximately 1⁄3 cup preserves mixture. Gently spread approximately 11⁄2 cups Buttermilk Whipped Cream over preserves. Repeat procedure twice; top with remaining cake layer. Spread remaining Buttermilk Whipped Cream on top and sides of cake. Garnish with Chocolate Trees, if desired. Store, covered, in refrigerator up to 2 days.
Taste of the South https://www.tasteofthesouthmagazine.com/
Buttermilk Whipped Cream
Yield: approximately 8 cups
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Ingredients
  1. 3 cups heavy whipping cream
  2. 1 1⁄2 cups whole buttermilk
  3. 2⁄3 cup sugar
Instructions
  1. In a large bowl, combine cream, buttermilk, and sugar. Beat at medium speed with an electric mixer until stiff peaks form.
Taste of the South https://www.tasteofthesouthmagazine.com/
Chocolate Trees
Yield: approximately 10 trees
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Ingredients
  1. 1 (12-ounce) package semisweet chocolate morsels
Instructions
  1. Line 2 baking sheets with parchment paper. Set aside.
  2. Fill a small saucepan with water to a depth of 1 inch. Bring just to a boil over medium-high heat; turn off heat. Place a glass bowl on top of saucepan; fill with approximately one-third of chocolate morsels. Let melt. Remove bowl from saucepan, and stir in another third chocolate morsels. Continue to stir until melted. Stir in remaining morsels, stirring until melted and chocolate reads 86° on a candy thermometer, approximately 6 minutes.
  3. Spoon chocolate into a resealable plastic bag; snip off corner of bag. Pipe chocolate onto prepared pans in tree shapes. (Make sure trees are thick enough so they will not break easily. Refrigerate until hardened, approximately 15 minutes.)
Taste of the South https://www.tasteofthesouthmagazine.com/

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