This Black Forest Cake is a classic combination of moist
chocolate buttermilk cake sandwiched with sweetened whipped cream (Chantilly
Cream) and sour cherry cake filling.
Place the 3.5 cups of cherries, 1 cup sugar, 1/2 cup cherry juice and 1/4 cup corn starch in a 2 quart sauce pot.
Using a mixer with a beater attachment or a whisk, beat together for a minute or so, or until well combined. Do not beat past the point when everything is well combined, or the cake will be tough.
The cake might sink a bit in the middle and that is ok. Remove the cake from the oven and allow to cool for 5-10 minutes. Then run a knife around the inside of the pan, and invert the cake onto the cooling rack. Peel off parchment paper and cool completely. With a sharp serrated knife split each cake in half horizontally.
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