Low Sodium Classic 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 ¾ cups 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 dutch-process cocoa powder, sifted
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups granulated sugar
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup hot strong-brewed coffee
½ cup neutral vegetable oil
2 tsp pure vanilla extract

For the Kirsch syrup

⅓ cup granulated sugar
⅓ cup water
⅓ cup kirschwasser (cherry brandy)

For the cherry filling

1 can (24 oz) morello cherries in syrup, drained (syrup reserved)
2 tbsp cornstarch
2 tbsp granulated sugar

For the whipped cream

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

For serving

1 bar (4 oz) dark chocolate, for shavings
12 fresh or jarred maraschino cherries with stems, for garnish (optional)

Instructions

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

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