Black Forest Chocolate Cake for 8

Ingredients and Weight:

• 3/4 cup unsalted butter (1 1/2 sticks), softened
• 1 teaspoon vanilla extract
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 (21-ounce) can cherry pie filling
• 1 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1/4 cup chopped maraschino cherries

Preparation Time:

30 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (intermediate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool completely in the pans before frosting.
8. In a medium bowl, whip the heavy cream until stiff peaks form. Fold in the chocolate chips and cherries.
9. Place one cake layer on a serving plate and spread with half of the frosting. Top with the second cake layer and spread with the remaining frosting.
10. Refrigerate for at least 2 hours before serving.

Nutritional Information:

• Calories: 450
• Fat: 25g
• Carbohydrates: 55g
• Protein: 6g

Dish Characteristics:

• Rich, chocolatey flavor
• Moist and tender crumb
• Tart cherry filling
• Creamy frosting

User Comments:

• "This cake was a hit at my daughter's birthday party!"
• "The perfect combination of chocolate and cherries."
• "I love the way the frosting is light and fluffy."
• "This is the best Black Forest cake I've ever had."
• "It's a beautiful cake that tastes even better than it looks."

Special Precautions and Tips:

• Make sure the butter and buttermilk are at room temperature before mixing. This will help the ingredients combine smoothly.
• Do not overmix the batter. Overmixing can result in a tough cake.
• If you don't have cherry pie filling, you can use canned tart cherries. Just drain the excess juice before using.
• Refrigerate the cake for at least 2 hours before serving. This will give the frosting time to set and will make the cake easier to slice and serve.