Black Forest Cake with Fresh Cherries

Ingredients:

For the chocolate cake layers:

2 cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the cherry filling:

2 cups fresh cherries, pitted and halved

⅓ cup granulated sugar

2 tbsp cornstarch

¼ cup water

2 tbsp Kirsch (optional for authentic flavor)

For the whipped cream frosting:

2 cups heavy whipping cream

½ cup powdered sugar

1 tsp vanilla extract

For decoration:

Fresh cherries

Chocolate shavings

Instructions:

Prepare the Chocolate Cake Layers:

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

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract, and mix until smooth. Stir in the boiling water (the batter will be thin). Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.

Make the Cherry Filling:

In a small saucepan, combine the cherries, sugar, and cornstarch. Add water and cook over medium heat until the mixture thickens and the cherries release their juices (about 5-7 minutes). Stir in Kirsch if using. Let cool completely before using.

Whip the Cream:

In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.

Assemble the Cake:

Place one cooled cake layer on a serving plate. Spread a layer of whipped cream over the top, then spoon half of the cherry filling over the cream. Place the second cake layer on top and repeat with more whipped cream and cherry filling.