Name: Amazing Black Forest Cake Recipe
Ingredients: 2 1/4 cups (270g) all-purpose flour; 2 cups (400g) granulated sugar; 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup (50g) unsweetened, Dutch-process cocoa powder; 2 tsp instant espresso powder; 2/3 cup (160ml) hot boiling water; 1/2 cup (120ml) whole milk; 1/2 cup (120ml) vegetable oil; 1/2 cup (120g) sour cream; 2 large eggs; 1 tbsp vanilla extract; 1.5 lbs (about 2 1/2 cups) fresh whole cherries, pitted and halved; 1/4 cup (50g) granulated sugar; 1/3 cup (80ml) kirsch or cherry juice; 4 cups (960ml) cold heavy whipping cream; 1/2 cup (60g) powdered sugar; 2 tbsp kirsch or 2 tsp vanilla extract; Cold heavy whipping cream as needed; 1/2 cup (120ml) chocolate ganache (made from 80g chopped semi-sweet chocolate and 60ml hot cream); Chocolate shavings as desired for garnish; 8 fresh cherries for topping

Black Forest Cake

Preparing the cake [07:07]

Preheat the oven to 350°F and prepare two 8-inch pans with non-stick spray and parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, combine the cocoa powder and espresso powder. Whisk in the hot water until fully dissolved. Add the milk, vegetable oil, and sour cream, mixing until well combined.
Add the eggs and vanilla extract, whisking until smooth.
Pour the chocolate mixture into the flour mixture and whisk until smooth and no lumps remain.
Divide the batter equally between the two prepared pans.
Bake for 30-35 minutes or until the center springs back when gently pressed. Let cool for 20 minutes before inverting onto a wire rack to cool completely.

Preparing the filling [06:06]

Pit and halve the fresh cherries.
In a bowl, toss the cherries with 1/4 cup granulated sugar and 1/3 cup kirsch (or cherry juice). Let sit for 30-60 minutes, stirring occasionally.
Before assembly, strain the liquid from the cherries and set aside 2/3 cup of the macerated juice.

Whipping the cream [09:05]

Whip the heavy cream with powdered sugar on medium speed for one minute, then increase the speed.
Once soft peaks form, add the vanilla extract or kirsch, and continue whipping until firm peaks form.
If it overmixes, stir in a little more heavy cream to fix the consistency.

Assembly [11:11]

Cut the cake layers in half to create four layers.
Place one cake layer on a plate and brush with 3-4 tbsp of the macerated cherry juice. Spread 3/4 cup of the whipped cream on top and arrange about a third of the cherries in a single layer.
Repeat this process for the next two layers.
Top with the final cake layer and brush with the remaining cherry juice.
Cover the outside of the cake with the remaining whipped cream.
Apply chocolate shavings to the bottom third of the cake and sprinkle more on top.
Optional: Pipe a ring of ganache around the edge of the top of the cake, then pipe dollops of the reserved 1 cup of whipped cream around the edge.
Finish by placing 8 fresh cherries on the dollops.