High Fructose Corn Syrup Free Gluten Free Black Forest Cake
Total time3 hr 35 min
Prep time1 hr
Cook time35 min
5.0(22)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups gluten free flour blend
- ¾ cup dutch-process cocoa powder, sifted
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp xanthan gum (omit if your flour blend already contains it)
- ½ tsp salt
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
- 1 cup hot strong brewed coffee
For the cherry syrup
- 1 can (14.5 oz) pitted tart cherries in juice
- 3 tbsp granulated sugar
- 3 tbsp kirsch (cherry brandy)
For the whipped cream
- 3 cups heavy cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For assembly
- 1 cup fresh or jarred dark sweet cherries, pitted
- 2 oz dark chocolate, shaved or grated
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 gluten free flour blend, cocoa powder, baking powder, baking soda, xanthan gum, salt, and granulated sugar until evenly combined.
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