Black Forest Cake (Tarta Selva Negra)
Ingredients:
For the Cake:
– 1 cup (120g) all-purpose flour
– 1/2 cup (60g) unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) milk
– 1/2 cup (120ml) vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup (120ml) boiling water
For the Filling:
– 2 cups (480ml) heavy cream
– 1/4 cup (30g) powdered sugar
– 1 teaspoon vanilla extract
– 1 can (21oz/595g) cherry pie filling
For the Garnish:
– Grated chocolate or chocolate curls
– Fresh cherries (optional)
Instructions:
1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. **Mix Dry Ingredients:** In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. **Combine Wet Ingredients:** In another bowl, whisk together the sugar, milk, oil, eggs, and vanilla extract until smooth.
4. **Blend and Add Boiling Water:** Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Stir in the boiling water until the batter is smooth and thin.
5. **Bake the Cakes:** Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. **Prepare the Filling:** In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. **Assemble the Cake:** Place one cake layer on a serving plate. Spread a layer of whipped cream over the cake, then top with a layer of cherry pie filling. Place the second cake layer on top.
8. **Frost and Garnish:** Spread the remaining whipped cream over the top and sides of the cake. Garnish with grated chocolate or chocolate curls and fresh cherries, if desired.
9. **Serve:** Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Prep Time: 30 minutes | Cook Time: 35 minutes | Servings: 8-10