Black Forest Cake Recipe

Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs
1 tsp. vanilla extract
4 oz. semisweet chocolate
1 tbsp. instant coffee
¼ cup cocoa powder
¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup all-purpose flour
½ cup buttermilk
½ cup cherry juice
2 cups whipped cream
1 cup cherries, chopped
2 oz. chocolate bar

Directions

Preheat oven to 350°F/180°C.
Grease three 6-inch round cake pans and dust with cocoa powder to coat the bottoms and sides.
Place semisweet chocolate in the Large Micro Pitcher and microwave in short bursts (20–30 seconds), stirring between intervals until smooth.
 In the Thatsa Jumbo Bowl, mix butter and sugar until creamy. Add eggs one at a time, then mix in vanilla, melted chocolate and instant coffee.
Using the Sift N Store, sift cocoa powder, baking powder, baking soda, salt and flour into the Thatsa Jumbo Bowl in three batches, alternating with buttermilk. Whisk after each addition until the batter is smooth.
Use the Large Portioning Scoop to evenly divide the batter among the three prepared cake pans.
Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans, then remove.
Assemble cake by placing one layer on a cake board and brush with cherry juice. Pipe one even layer of whipped cream and half of the chopped cherries. Repeat process with second layer then add place remaining cake on top and press down. Brush with cherry juice and freeze for 10 minutes.
Decorate with remaining whipped cream and additional cherries. Use a peeler to make chocolate curls on top. Serve immediately.