Black Forest Cake

• FOR THE CAKE:
• 2-1/2 cups All-purpose Flour
• 2 cups Sugar
• 3/4 cups Cocoa Powder
• 1-1/2 teaspoon Baking Powder
• 3/4 teaspoons Baking Soda
• 3/4 teaspoons Salt
• 3 whole Eggs
• 1 cup Milk
• 1/2 cups Vegetable Oil
• 2 teaspoons Vanilla Extract
• FOR THE SOAKING SYRUP:
• 1/2 cups Water
• 1/4 cups Sugar
• 1 Tablespoon Maraschino Cherry Syrup (from The Jar)
• 1 Tablespoon Rum
• FOR THE WHIPPED CREAM:
• 2-1/2 cups Heavy Cream
• 1/4 cups Confectioners Sugar
• 1 Tablespoon Cherry Syrup
• 1 Tablespoon Rum
• 1 teaspoon Vanilla Extract
• FOR THE CHERRY LAYER:
• 1-1/2 cup Combination Of Pitted Fresh Cherries And Maraschino Cherries
• FOR THE CHOCOLATE GARNISH:
• 1 cup Grated Chocolate Of Choice

1. For the cake:
2. Preheat oven to 350u0b0F. Grease and flour two 9-inch round cake pans and cover the bottoms of the pans with waxed paper.
3. In the bowl of a stand mixer, combine dry ingredients (flour through salt). Add the remaining (wet) cake ingredients and beat on medium speed until well blended. Pour batter into prepared pans.
4. Bake for 35 minutes, or until a toothpick inserted in the cake centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges carefully and remove cakes from pans. Cool on racks completely.
5. For the soaking syrup:
6. In a saucepan, combine water and sugar. Bring to a boil, stirring until sugar is dissolved. Remove from heat, add in cherry syrup and rum. Let cool slightly.
7. For the whipped cream:
8. Using a stand mixer, whip cream and sugar on medium speed until soft peaks form, about 3-4 minutes. With the mixer on, set to a slower speed, add in all liquids and beat for an additional minute.
9. To assemble the cake:
10. Trim the cakes to level off the tops and cut each cake horizontally in half to make 4 even layers. Poke holes using a fork or skewer in 5 or 6 places on top of each round.
11. Place one of the layers on a serving plate and either sprinkle soaking syrup over the top of the cake or brush it on generously. Be sure to cover the edges.
12. Spread about 1 cup of the whipped cream over the layer. Scatter with 1/3 of the cherry mixture. Top with another cake layer and repeat the soak and layer process.
13. Top with the last cake layer, cut side down (so that the bottom of that section of cake is facing up). Soak with remaining syrup and top sides and top of cake with whipped cream. Garnish with chocolate curls, grated chocolate or even melted chocolate chips shards.
14. Cake recipe adapted from Allrecipes Black Forest Cake.

cake, allpurpose, sugar, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla, syrup, water, ubc, maraschino cherry syrup, rum, whipped cream, heavy cream, ubc, cherry syrup, rum, vanilla, combination, chocolate of choice

Taken from tastykitchen.com/recipes/desserts/black-forest-cake-3/ (may not work)