BLACK FOREST CAKE
MAKES 1 (9-INCH) CAKE
The classic chocolate-cherry combination comes alive in this tasty layer cake.
CAKE
2 cups sugar
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup whole buttermilk
½ cup canola oil
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup hot water
1 cup cherry preserves
2 tablespoons cherry brandy
BUTTERMILK WHIPPED CREAM
3 cups heavy whipping cream
1½ cups whole buttermilk
⅔ cup sugar
CHOCOLATE TREES
1 (12-ounce) package semisweet chocolate chips
FOR CAKE
1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
2. In a large bowl, whisk together sugar, flour, cocoa, salt, baking powder, and baking soda. Make a well in center of dry ingredients; add buttermilk, oil, eggs, and vanilla, stirring until combined. Stir in 1 cup hot water. Divide batter between prepared pans.
3. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Using a serrated knife, cut each cake layer in half horizontally.
4. In a small bowl, combine preserves and brandy.
FOR BUTTERMILK WHIPPED CREAM
1. In a large bowl, beat all ingredients with a mixer at medium speed until stiff peaks form.
Place 1 cake layer on a cake stand; top with about ⅓ cup preserves mixture. Gently spread about 1½ cups buttermilk whipped cream over preserves. Repeat layers twice; top
