How to Make Black Forest Cake

For the Cake:

* 1 and 1/3 cups all-purpose flour

* 1 and 1/2 teaspoons baking powder

* 1/4 teaspoon salt

* 1/2 cup unsalted butter, softened

* 3/4 cup granulated sugar

* 3 eggs

* 1 teaspoon vanilla extract

* 3/4 cup buttermilk

* 3 tablespoons unsweetened cocoa powder

* 2 tablespoons boiling water

For the Filling:

* 1 pint fresh whipped cream

* 3/4 cup cherry pie filling

For the Ganache:

* 1 cup heavy cream

* 8 ounces semisweet chocolate, chopped

For the Garnish:

* Maraschino cherries, for garnish

* Chocolate shavings, for garnish

Instructions

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

2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

4. Reduce the mixer speed to low and alternately add the buttermilk and dry ingredients in three additions. Beat until just combined.

5. In a small bowl, whisk together the cocoa powder and boiling water until smooth. Stir the chocolate mixture into the cake batter until combined.

6. Divide the batter between the prepared cake pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before frosting.

7. To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove the saucepan from the heat and add the chopped chocolate. Let sit for 5 minutes, then stir until the chocolate is completely melted and smooth. Set the ganache aside to cool slightly.

8. To assemble the cake, place one layer on a serving plate. Spread some whipped cream over the layer, then top with some cherry pie filling. Repeat with the second layer.

9. Pour the ganache over the top of the cake, allowing it to drip down the sides. Decorate with maraschino cherries and chocolate shavings.

10. Refrigerate the cake for at least 30 minutes before serving.