Black Forest

Cake Layers:
Ingredients:
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water

Instructions:
• Preheat your oven to 350°F (175°C). Grease three 6-inch (15cm) round cake pans and line the bottoms with parchment paper.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
• In another bowl, whisk together the olive oil, eggs, and vanilla extract until well combined.
• Add the buttermilk and mix until smooth.
• Add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
• Stir in the hot water until the batter is smooth. The batter will be thin, which is normal.
• Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Cherry Filling:
Ingredients:
• 1 1/2 cups (about 375g) dark sweet cherries, pitted and halved
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon lemon juice

Instructions:
• In a medium saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and let it cool completely.

Whipped Cream Frosting:
Ingredients:
• 16 fl oz heavy cream, chilled
• 1/4 cup granulated sugar
• 8 oz cream cheese, softened

Instructions:
• In a large mixing bowl, beat the chilled heavy cream and granulated sugar until soft peaks form.
• Add the softened cream cheese and beat until stiff peaks form.

Assembly:
• Once the cakes are completely cooled, use a serrated knife to level the tops if necessary.
• Place one cake layer on a serving plate or cake stand. Spread a layer of whipped cream frosting evenly over the cake layer.
• Spoon about one-third of the cherry filling over the whipped cream layer, spreading it evenly.
• Place the second cake layer on top, press gently to secure it, and repeat the process with whipped cream frosting and cherry filling.
• Place the third cake layer on top, press gently, and frost the top and sides of the cake with the remaining whipped cream frosting. Smooth the frosting with an offset spatula.
• Decorate the top of the cake with additional whipped cream and fresh cherries, if desired.
• Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Enjoy!

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