Black Forest is a traditional German cake, made of chocolate cake with cherries and whipped cream. I made this into a sheet cake, perfect for serving a crowd.
2 sticks unsalted butter (cut into pieces)
½ cup cocoa powder
2 ½ cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup buttermilk (room temperature)
2 large eggs (lightly beaten)
1 teaspoon vanilla
1 quart heavy cream
¼ cup granulated sugar
2 teaspoons pure vanilla extract
1 24- ounce jar Morello Cherries
Shaved dark chocolate and/or fresh cherries (for garnish)
In a medium saucepan, combine butter, cocoa powder, and 1-1/2 cups water. Cook over medium-low heat, whisking frequently, until butter has melted and mixture is glossy and bubbling around edges. Remove from heat.
Meanwhile, whisk flour, sugar, baking soda, and salt together in a large bowl.
Fold butter-cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs, and vanilla. Pour batter into prepared pan and bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool.
To make topping, add sugar to cream and whip until light to medium peaks form, adding vanilla at the end. Pour cherries over cake and follow with whipped cream. Garnish with shaved chocolate and fresh cherries if you can find them.
Serves 12 to 20, depending on slice size.
*This was the recipe I used, but next time I might try doubling to cocoa powder to 1 cup and increasing the buttermilk to ¾ cup, as I think I would have preferred the cake to have a deeper chocolate flavor. Everyone loved it as-is, though.