Cherry-Chocolate Black Forest Cake

1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2.Prepare the chocolate cake batter according to the package instructions, combining the cake mix with eggs, oil, and water as directed.

3.Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

4.Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

5.While the cakes are cooling, prepare the instant chocolate pudding by whisking the pudding mix with 2 cups of cold whole milk. Let it set for 5 minutes until thickened.

6.In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.

7.Once the cakes are completely cooled, slice each cake layer horizontally to create four thin layers in total.

8.Place one cake layer on a serving plate. Spread a thin layer of cherry preserves evenly over the cake.

9.Next, spread a generous layer of chocolate pudding over the cherry preserves.

10.Scatter a few thawed cherries and some blackberries evenly over the pudding layer.

11.Top with the second cake layer and repeat the layering process: cherry preserves, chocolate pudding, and berries.

12.Add the third cake layer and repeat the layering once more with cherry preserves, pudding, and berries.

13.Place the final cake layer on top and cover the entire cake with the whipped cream, smoothing it evenly over the sides and top.

14.Garnish the top with additional cherries, blackberries, and chocolate shavings or curls.

15.Optionally, dust the top lightly with unsweetened cocoa powder for an elegant finish.

16.Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set.

17.Slice and serve chilled. Enjoy your decadent Cherry-Chocolate Black Forest Cake!