Low Sodium Black Forest Cake

Total time3 hr 35 min

Prep time1 hr

Cook time35 min

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Ingredients

12 servings

For the chocolate sponge

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ¼ cups granulated sugar
3 large eggs, room temperature
½ cup vegetable oil
1 cup buttermilk, room temperature
1 tsp vanilla extract
½ cup hot water

For the kirsch syrup

⅓ cup granulated sugar
⅓ cup water
¼ cup kirsch (cherry brandy)

For the cherry filling

1 can (14.5 oz) pitted tart cherries in juice, drained, juice reserved
2 tbsp granulated sugar
1 tbsp cornstarch

For the whipped cream

3 cups heavy cream, cold
3 tbsp powdered sugar
1 tsp vanilla extract

For serving

12 fresh or jarred maraschino cherries with stems, for garnish
2 oz dark chocolate bar, for shaving

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and 1 1/4 cups granulated sugar until evenly combined.

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