Black Forest Cake

Diana Bright

emma mae

subheading: FOR THE CAKE:

1 cup/240 milliliters vegetable oil, plus more for greasing the pans

1 ½ cups/140 grams Dutch-process cocoa powder

1 ½ cups/360 milliliters boiling water

1 cup/240 milliliters buttermilk

4 large eggs

1 ½ cups/330 grams packed dark brown sugar

1 ½ teaspoons pure vanilla extract

3 cups/385 grams all-purpose flour

1 tablespoon baking powder

1 ½ teaspoons kosher salt

¾ teaspoon baking soda

subheading: FOR THE CHERRY JAM:

4 cups (about 20 ounces/600 grams) fresh or frozen dark sweet cherries, pitted

½ cup/100 grams granulated sugar

1 teaspoon cornstarch

¼ teaspoon almond extract

1 to 2 tablespoons Kirsch

subheading: FOR THE WHIPPED CREAM AND ASSEMBLY:

⅓ cup/40 grams confectioners’ sugar

1 tablespoon cornstarch

4 cups/960 milliliters heavy cream

6 ounces/170 grams bittersweet chocolate, shaved into curls

8 fresh or frozen whole dark sweet cherries, pitted

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