Easter Special Black Forest Cake

Why This Recipe Works:

Easter Special Black Forest Cake combines the timeless flavors of chocolate and cherries with a festive decoration perfect for Easter celebrations. The moist chocolate sponge, light whipped cream, and sweet-tart cherries create a harmonious and indulgent dessert.

Ingredients:

Cake:

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

Cherry Filling:

• 2 cups pitted cherries (fresh or canned)
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 tablespoon cherry liqueur (optional)

Whipped Cream:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract

Garnish:

• Dark chocolate shavings
• Maraschino cherries
• Easter-themed decorations (chocolate eggs, pastel sprinkles, edible flowers)

Directions:

Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

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

Mix Wet Ingredients:

1. In another large bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

Combine Ingredients:

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Stir in the boiling water until the batter is smooth. The batter will be thin.

Bake the Cakes:

1. Divide the batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Cherry Filling:

1. In a medium saucepan, combine the cherries and sugar.
2. Cook over medium heat until the cherries release their juices and the mixture begins to boil.
3. In a small bowl, dissolve the cornstarch in water and add to the cherry mixture.
4. Cook until thickened, about 2-3 minutes.
5. Stir in the cherry liqueur if using, and remove from heat. Let cool completely.

Prepare the Whipped Cream:

1. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Keep the whipped cream refrigerated until ready to use.

Assemble the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate.
2. Spread a layer of cherry filling over the cake layer.
3. Spread a layer of whipped cream over the cherry filling.
4. Place the second cake layer on top and repeat with cherry filling and whipped cream.
5. Place the third cake layer on top and spread the remaining whipped cream over the top and sides of the cake.

Decorate the Cake:

1. Garnish the cake with dark chocolate shavings and maraschino cherries.
2. Add Easter-themed decorations such as chocolate eggs, pastel sprinkles, and edible flowers to make it festive.

Notes:

• Make sure all ingredients are at room temperature for best results.