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Black Forest Cake

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A rich, velvety chocolate cake layered with Morello cherries and topped with fluffy whipped cream.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 jar (24 oz) Morello cherries, drained
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • Chocolate shavings for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes, then stir in the boiling water.
  4. Pour the batter evenly into the prepared pans and bake for 30-35 minutes. Check for doneness by inserting a toothpick.
  5. Cool the cakes in the pans for about 10 minutes before turning them out onto wire racks.
  6. Slice each layer in half horizontally to create four layers.
  7. Assemble one layer on a serving plate with whipped cream and half of the Morello cherries.
  8. Top with another cake layer, remaining whipped cream, and chocolate shavings.

Notes

For best results, sift cocoa powder before mixing. Can replace Morello cherries with other berries.

Nutrition

Find it online: https://doughgirlbylea.com/black-forest-cake-2/

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