Pescatarian Black Forest Cake
Total time3 hr 35 min
Prep time1 hr
Cook time35 min
4.7(22)
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Learn more →Ingredients
12 servings
For the chocolate sponge
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 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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