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 them with parchment paper.

2.Prepare the chocolate cake batter according to the package instructions, mixing all required ingredients until smooth.

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

4.While the cake bakes, prepare the instant chocolate pudding by whisking the pudding mix with 2 cups of cold milk until thickened, about 2 minutes. Refrigerate until ready to use.

5.Once the cakes are baked, remove them from the oven and allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

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

7.When the cakes are completely cool, place one cake layer on a serving plate. Spread half of the cherry preserves evenly over the top.

8.Spoon half of the prepared chocolate pudding over the cherry preserves, smoothing it out gently.

9.Scatter half of the fresh blackberries evenly over the pudding layer.

10.Place the second cake layer on top and repeat the layering: spread the remaining cherry preserves, then the remaining chocolate pudding, and top with the remaining blackberries.

11.Finally, frost the top and sides of the cake with the whipped cream, using a spatula to create soft peaks and swirls for an elegant finish.

12.Garnish the top with dark chocolate shavings for a rich, decorative touch.

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

14.Serve chilled and enjoy this decadent Black Forest twist combining cherry preserves, rich chocolate cake, and smooth pudding.