Black forest is one of my all time favourite cake . We have celebrated birthdays, anniversaries, family dinners, and many more happy occasions with this cake. I have made it so many times that I can say with confidence, that I have mastered it to perfection.  Decorating skills still needs some extra work!

I have a slight obsession with this delightful dessert. This rich, moist, and multi layered chocolate cake is irresistible.  The thin layer of cherry jam combined with freshly whipped cream, last but not least the chocolate shavings makes this cake a perfect choice for any occasion.

The Black Forest cake is known to be universally liked by almost every man.

Ingredients:

• 1 cup all-purpose flour
• 2 1/2 cups of Betty Crocker chocolate cake mix
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• ½ cup vegetable oil
• 1 ½  cup milk
• 2 teaspoons vanilla extract
• Good quality black cherry jam
• 1 L Whipping cream
• Some Chocolate Shaving
• Oreo Crumbs (optional)

Directions:

• Preheat oven to 350 degrees F (175 degrees C)
• Sift together all your dry ingredients; flour, sugar cocoa powder, Cake Mix, baking soda, baking powder, salt.
• In a large bowl, whisk together the eggs, oil, vanilla, milk
• Slowly combine the dry with wet and mix until combined. Do not over beat.

• Bake for 25- 35 minutes depending on your oven. (cook until a toothpick comes out clean)
• Let the cake sit out to cool
• With a cake cuter, layer the cake.
• Spread jam on first layer and then add whipping cream on top. Add a second layer and repeat the process. After finishing all layers, crumb coat the cake with whipping cream. Crumb code means you put a thin layer of whipping cream over the cake to seal all the crumbs. Usually it is best to let the cake set in the fridge for a few hours, before you fully cover the cake with whipped cream.
• My secret is to let the cake sit in the fridge over night after I crumb coat. This will allow the cake to become even more moist.  If you have the extra day to let your cake rest. Then I recommend to save half of the whipping cream.  Whip it when you are ready to finish the cake and decorate.