Ingredients
For Moist Chocolate Cake:
2 cups sugar
1 cup vegetable oil
2 large eggs, lightly beaten
2 tsp vanilla
1 tsp baking soda
2.5 tsp baking powder
.25 tsp salt
.75 cup unsweetened cocoa
3 cups flour
1 cup buttermilk
1 cup strong coffee
For Black Forest Cake:
1 pint heavy whipping cream, whipped until stiff peaks form
1 jar or can of cherries, drained and chopped (minus a few if desired for on top of the cake)
(optional) chocolate for the top, ground, shredded, or curled
Preparation
For Moist Chocolate Cake:
Combine sugar, oil, and eggs in a large bowl and beat for 1 minute until smooth. Add remaining ingredients and beat for about 3 minutes (on medium speed if using an electric mixer), scraping sides occasionally.
Preheat oven to 350°F. Generously grease two 8- or 9-inch round pans or one 10-inch bundt or tube pan. Bake 35-40 minutes in round pans or 65-70 minutes in a tube pan, until a toothpick inserted into the middle comes out clean. Let cakes cool. Overturn pans onto metal racks.
For Black Forest Cake:
Use a long knife to carefully cut one cake in half (to make two layers). These will be the top and the bottom layers. Place the flat layer onto a plate and spread 1/3 of the chopped cherries over it. Spread enough whipped cream over to cover. Cut the domed part off of the second cake (this is scrap yummy) to make it flat-ish and easier to layer, then cut the cake into two layers (these will be the two middle layers). Place one of these layers on top of the first and cover with 1/3 of the chopped cherries and whipped cream. Repeat for the other middle layer. Place the last layer (this should be the domed one) on top. Spread whipped cream over the top and sides. (optional) Sprinkle chocolate over top and sides. Refridgerate until ready to serve. (optional) Before serving, place whole cherries on top.
