You must love the flavor of chocolate to enjoy this rich Black Forest Buttermilk Cake. The cocoa flavor is strong, the cherries give a sweet and sour bite, but the cake is not overly sweet. The top layer is similar to a luscious cheesecake. Using canned cherries and a chocolate cake mix makes this recipe easy to make.
Black Forest Buttermilk Cake Recipe
1 can (14.5 ounces) pie cherries packed in water (not syrup), drained
1 (18.25 ounces) chocolate cake mix, divided use
1 large egg
4 ounces cream cheese (half of a large block)
1/2 cup butter, melted (1 stick or 8 Tablespoons)
1 cup semi-sweet chocolate chips
2 large eggs
3/4 cup buttermilk
4 ounces cream cheese
1 cup powdered confectioners’ sugar
3 Tablespoons unsweetened cocoa powder
Powdered confectioners’ sugar for topping
Put cherries in a strainer to drain.
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with nonstick foil. Reserve 1 heaping cup dry cake mix and set aside.
In large bowl, combine remaining cake mix, 1 egg, 4 ounces cream cheese and butter. Blend well. Mixture will be thick. Spread batter into bottom of prepared baking pan. Sprinkle with chocolate chips and press lightly into batter. Bake for 15 minutes and set aside.
In medium bowl, cream 2 eggs, buttermilk, cream cheese, 1 cup powdered sugar, and cocoa until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth and thickened (about 3 minutes).
Place drained cherries on paper towels and gently blot dry. Spread cherries evenly over baked crust. Spoon batter carefully over the cherries and spread with a spatula to cover. Bake for 45 to 50 minutes, until lightly browned on top. Cool completely and cut to serve.
Just before serving, dust the top of the cake generously with sifted powdered sugar. The moisture in the cake will cause the sugar to melt within a matter of hours.
Yield: 24 to 36 servings, depending on cut size
Black Forest Buttermilk Cake Recipe Recipe Photo ©2021 Peggy Filippone