Certainly! Here is a traditional Black Forest cake recipe:
Ingredients:
all-purpose flour, 1 cup
Unsweetened cocoa powder in a half-cup
Baking powder, 1 teaspoon
12 teaspoon baking soda
1/2 teaspoon salt and 2 cups softened unsalted butter
1 cup sugar, granulated
two huge eggs
Vanilla extract, 1 teaspoon
50 ml of buttermilk
half a cup of strong coffee or espresso
(1 can, 21 ounces) cherry pie filling
2 cups heavy cream for whipping
14 cups confectioners' sugar
Vanilla extract, 1 teaspoon
For garnish, use fresh cherries and chocolate shavings (optional)
Instructions:
Turn on the oven to 350 °F (175 °C). Two 9-inch round cake pans should be greased, floured, and lined with parchment paper on the bottoms.
Mix the flour, baking soda, salt, baking powder, and cocoa powder in a medium bowl.
Butter and sugar are combined in a sizable basin and creamed until frothy. Stir in the vanilla essence after beating in each egg one at a time.
Buttermilk and coffee should be added to the wet ingredients in alternate additions with the dry ingredients, and then mixed until just incorporated.
Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes emerges clean. Distribute the batter evenly among the prepared cake pans.
After the cakes have cooled in the pans for 5 to 10 minutes, take them out and let them finish cooling on wire racks.
In the meantime, whip the heavy whipping cream, sugar, and vanilla extract in a large bowl until stiff peaks form.
Place one cake layer on a serving plate, then top with half of the cherry pie filling to construct the cake. After adding a layer of whipped cream, the second layer of the cake should be placed on top of the cherries.
On top of the second cake layer, spread the leftover cherry pie filling. Then, top the entire cake with whipped cream.
If preferred, top the cake with fresh cherries and chocolate shavings.
You can now serve and eat your black forest cake.
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