Description
A rich and decadent gluten free black forest cake made with layers of chocolate cake, cherries, and whipped cream.
Ingredients
Scale
- 1 ½ cups gluten free all-purpose flour
- 1 cup cocoa powder
- 1 ½ cups sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 jar morello cherries (drained)
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the gluten free flour, cocoa powder, sugar, baking soda, and salt.
- Add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until combined.
- Pour in the boiling water and mix until smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice each layer in half horizontally to create four layers.
- Whip the cream with the powdered sugar and vanilla extract until soft peaks form.
- Assemble the cake by layering cream and cherries between the layers, then frost the top and sides with the remaining cream.
- Decorate with more cherries on top before serving.
Notes
- For an extra chocolatey flavor, add chocolate shavings on top.
- Make sure to use gluten free ingredients to avoid cross-contamination.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg