Decadent Mile High Black Forest Cake

 - Introduction :

Indulge in the ultimate dessert experience with this Decadent Mile High Black Forest Cake.

Towering layers of rich, moist chocolate cake are generously filled with luscious whipped cream and succulent cherries, then finished with a smooth chocolate ganache and more cherries on top.

This show-stopping cake is a feast for both the eyes and the taste buds, making it the perfect centerpiece for any special occasion.

Whether you’re celebrating a birthday, anniversary, or simply treating yourself to something extraordinary, this Black Forest Cake is sure to impress and satisfy your sweetest cravings.

- Ingredients :

For the Cake Layers:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup whole milk

1/2 cup vegetable oil

2 large eggs

2 tsp vanilla extract

1 cup boiling water

For the Cherry Filling :

2 cups pitted sweet cherries (fresh or frozen)

1/2 cup granulated sugar

2 tbsp cornstarch

1/4 cup water

1 tbsp cherry liqueur (optional)

For the Whipped Cream:

3 cups heavy whipping cream

1/2 cup powdered sugar

2 tsp vanilla extract

For the Ganache :

8 oz semi-sweet chocolate, finely chopped

1 cup heavy cream

For Garnish:

Fresh cherries

Chocolate shavings

- Directions :

For the Cake Layers:

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.

Reduce the speed to low and carefully add the boiling water to the batter. Beat on high for about 1 minute to add air to the batter.

Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Cherry Filling:

In a medium saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.

Remove from heat and stir in the cherry liqueur, if using. Let cool completely before using.

For the Whipped Cream:

In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Refrigerate until ready to use.

For the Ganache:

Place the chopped chocolate in a medium bowl.

In a small saucepan, heat the heavy cream until it begins to simmer. Pour over the chocolate and let sit for 2-3 minutes, then whisk until smooth. Let cool slightly before using.

To Assemble:

Place one cake layer on a serving plate. Spread a layer of cherry filling over the top, followed by a layer of whipped cream.

Repeat with the second cake layer.

Place the third cake layer on top and spread whipped cream over the entire cake.

Drizzle the cooled ganache over the top of the cake, allowing it to drip down the sides.

Garnish with fresh cherries and chocolate shavings.

Refrigerate for at least 1 hour before serving.

Prep Time: 40 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 15 minutes (plus chilling time)

Kcal: 650 kcal | Servings: 12 servings 

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