This naturally sweetened and alcohol-free Black Forest Cake recipe features three layers of moist chocolate cake, softened cherries, and luscious vanilla heritage frosting.
Preheat the oven to 180ºC (350ºF) and grease, line, and dust with cacao powder three 20cm (8 in) cake tins.
Make a well in the dry ingredients and pour the wet ingredients into it. Mix until all the dry ingredients disappear – the batter will be very thick.
Simmer the cherries, stirring occasionally, until the cherries are soft but still retain their shape, about 7 minutes.
Strain the cherries from the syrup, reserving the syrup for decoration later. Let the cherries cool completely on a plate.
Spread ⅓ of the frosting on top of the layer, right to the edges. Scatter ½ of the softened cherries on top of the frosting. Drizzle ⅓ of the reserved cherry syrup over the cherries and frosting. Place a second layer of sponge on top. Repeat.
For the final layer, spread the remaining frosting to the edges as before. Top with the fresh cherries in a circular pattern and drizzle the remaining cherry syrup over the top.