High Fructose Corn Syrup Free Classic Black Forest Cake

Total time3 hr 35 min

Prep time1 hr

Cook time35 min

4.5

(12)

High Fructose Corn Syrup Free Classic Black Forest Cake

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Ingredients

12 servings

For the chocolate sponge

1 ¾ cups all-purpose flour
¾ cup dutch-process cocoa powder, sifted
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
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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