Black Forest Cake

Step 1

Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment.

Step 2

Sift together flour, cocoa powder, baking powder, and baking soda into a bowl.

Step 3

Cream butter and sugar until pale and fluffy, about 3 minutes, scraping bowl halfway.

Step 4

Add eggs one at a time, beating after each addition until combined.

Step 5

Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.

Step 6

Divide batter evenly between pans and smooth tops level.

Step 7

Bake 30-35 minutes until a toothpick inserted in center comes out clean.

Step 8

Cool in pans 15 minutes, then turn out onto a wire rack. Cool completely.

Step 9

Whip heavy cream to stiff peaks using a stand mixer or whisk. You want glossy, firm peaks.

Step 10

Place one cake layer on a serving plate. Spread a thin layer of whipped cream on top.

Step 11

Arrange 12 cherries in a ring on the cream. Top with second cake layer.

Step 12

Cover entire cake with remaining whipped cream in a thin, even layer.

Step 13

Use a vegetable peeler to shave dark chocolate over the top and sides until generously coated.

Step 14

Top with 12 remaining cherries, spacing them evenly around the edge.

Step 15

Refrigerate at least 30 minutes before serving to set the cream.