Oral Allergy Syndrome Friendly Classic Black Forest Cake

Total time3 hr 35 min

Prep time1 hr

Cook time35 min

4.5

(12)

Oral Allergy Syndrome Friendly Classic Black Forest Cake

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Ingredients

12 servings

For the chocolate sponge

1 ¾ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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)
Ingredient note
Canned cherries are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cherries, tap it and change its rating to Red.
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)
Can be omitted
maraschino cherries

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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