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Refrigerate the cake until you're ready to serve. Decorate with the grated chocolate and fresh cherries (if using). Use the rest of the whipped cream to coat the sides and top of the cake.Spread about a 1/3" layer of whipping cream onto the cake and top with 1/3 of the cherries. Use a long serrated knife or cake leveler to cut each Place the first layer on a cake board or plate and brush a coating of cherry syrup (or kirsch) over the surface.Beat on high until stiff peaks form, then stop and set aside. Start at low speed, then work your way up to high, adding the powdered sugar and cherry juice as you mix. In a small bowl, beat egg whites until soft peaks form. Combine the flour, salt and baking soda gradually add to chocolate mixture alternately with milk. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Place the whipping cream in a large bowl and use either the whisk attachment on your stand mixer or a hand mixer to beat. In a microwave, melt chocolate stir until smooth.
![black forest cake black forest cake](https://i.pinimg.com/originals/76/19/0a/76190adf06f9ba2c50c219e7ccd54cbf.jpg)
Bake immediately in a preheated 350°f oven for approximately 35 minutes or until a toothpick inserted into the center comes out with moist crumbs. Remove the cherries from the syrup and set aside both the cherries and syrup - you'll need both! Pour batter into 3 greased and parchment lined 7' x 2' cake pans.TIP: Well chilled cakes are easier to level and frost. You may also turn them out onto plastic wrap and wrap well to either freeze for later (thaw in refrigerator overnight) or refrigerate a few hours until well chilled. Cool the cakes in the pans for 15 minutes, then carefully turn them out onto wire cooling racks to cool completely. Bake the cakes until a tester comes out clean, about 35 to 40 minutes.Divide the batter evenly between the prepared pans. Stir in the melted chocolate chips and mix just until well blended.Gradually beat the wet ingredients into the dry ingredients. In a separate bowl, whisk together the buttermilk, oil, and eggs. Ingredients 670 ml pouring cream 2 vanilla beans, split and seeds scraped 12 gm titanium-strength gelatine leaves (about 5), softened in cold water for 5.In a large mixing bowl or the bowl of a stand mixer, combine the cocoa powder, flour, sugar, baking powder, baking soda, and salt.Preheat the oven to 350° F Grease two 9" round cake pans with butter or nonstick spray and line with parchment paper.