Black Forest Cherry Delight Cake

A decadent twist on the classic Black Forest Cake, this version features layers of rich chocolate sponge, a cherry-infused mascarpone cream, and a hint of almond. Perfect for cherry season and special celebrations.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup unsalted butter, melted

1/2 cup buttermilk

1 tsp vanilla extract

1/2 cup hot water

1 cup cherry preserves

1/2 cup mascarpone cheese

1/2 cup heavy cream

1/4 cup powdered sugar

1/2 tsp almond extract

Fresh cherries and chocolate shavings for garnish

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add eggs, melted butter, buttermilk, and vanilla extract. Mix until smooth.

4. Gradually stir in hot water until well combined.

5. Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.

6. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

7. In a medium bowl, beat mascarpone, heavy cream, powdered sugar, and almond extract until stiff peaks form.

8. Spread cherry preserves over one cake layer, top with half of the mascarpone cream, and then place the second cake layer on top.

9. Spread remaining mascarpone cream over the top and sides of the cake.

10. Garnish with fresh cherries and chocolate shavings before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Bring to room temperature before serving. Avoid microwaving to prevent the cream from melting.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.