Easy Black Forest Cake

Ingredients

• For the cake:
• 3/4 cup kirsch
• 1 cup pitted dried cherries
• Baking spray
• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 1 cup natural unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1/2 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 1/2 cup boiling water
• 4 ounces bittersweet chocolate, finely chopped
• For the topping:
• 2 1/2 cups heavy or whipping cream, chilled
• 3/4 cup confectioners' sugar, sifted
• 3 cups pitted fresh cherries, quartered
• 2 ounces bittersweet chocolate, finely chopped

Directions

1. For the cake, warm the kirsch and dried cherries in a small saucepan over high heat, or use a liquid measuring cup in the microwave, until the mixture reaches a boil. Take it off the heat and leave it alone for the moment.
2. While that sits, move an oven rack to the center and heat the oven to 350 degrees F. Mist a 13- by 9-inch pan lightly with baking spray.
3. In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda, and salt. In a medium bowl, whisk the eggs, sour cream, oil, and vanilla. Add the egg mixture to the dry mixture and stir until you have a thick paste.
4. Pour the kirsch mixture through a sieve into the batter, holding back the cherries. Add the boiling water and stir until the batter is smooth, then fold in the reserved cherries.
5. Put the chocolate in a small bowl and microwave it until melted and smooth, 1 to 2 minutes, pausing to stir every 30 seconds. Or, bring about 1 inch of water to a boil in a small saucepan, set the small bowl of chocolate over it, and stir until the chocolate is fully melted and smooth, 1 to 2 minutes.
6. Spread the batter in the prepared pan. Bake for 20 to 25 minutes, until a tester poked into the center of the cake comes out clean. Set the pan on a cooling rack and leave the cake in the pan until fully cool, about 1 hour.
7. For the topping, beat the chilled cream with the confectioners' sugar until soft peaks form, using either a large whisk by hand or an electric mixer on medium speed. Spoon it onto cake servings just before serving, then finish with fresh cherries and chocolate.