Ree makes a dessert with layers of chocolate cake, great deals of whipped cream and cherry syrup!
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Black Forest Cake For 2
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min (consists of cooling time).
Active: 50 minutes.
Yield: 2 portions.

Components.

Cake:.

Nonstick baking spray, for the parchment paper.
1 cup all-purpose flour.
1 cup granulated sugar.
Pinch kosher salt.
1/4 cup buttermilk.
1/2 teaspoon baking soda.
1/2 teaspoon vanilla extract.
1 big egg, beaten.
1 stick salted butter.
2 loading tablespoons cocoa powder.

Cherry Sauce:.

2 cups frozen cherries.
1/4 cup granulated sugar.
2 tablespoons cherry liquor.

Whipped Cream:.

1 cup heavy cream, cold.
1/4 cup powdered sugar.
2 teaspoons vanilla extract.
1 semisweet or milk chocolate bar, to grate over the cake.

Directions.

For the cake: Pre-heat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, guaranteeing the exposed sides of the pan are well-greased.

Combine the flour, granulated sugar and salt in a large bowl. Stir together and reserved.

Mix the buttermilk, baking soda, vanilla and egg in a little pitcher. Set aside.

Melt the butter in a small pan, then include the cocoa. Whisk together to combine. Include 1/2 cup water and give a boil, then cook for 10 to 15 seconds. Include the chocolate mixture to the flour and stir together for a moment to cool somewhat. Include the egg mixture and stir till smooth. Include the batter to the ready pan and bake up until prepared through in the center, about 15 minutes. Set aside and allow to cool completely, about 30 minutes.

For the cherry sauce: Combine the cherries, granulated sugar and liquor in a little saucepan over medium-high heat. Give boil and cook, stirring periodically, till the liquid has reduced and thickened, 6 to 7 minutes,. Remove from the heat and set aside to cool to room temperature level.

For the whipped cream: Whip together the whipping cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Cover and transfer to the fridge till prepared to build the cake.

Once the cake has cooled entirely, flip it onto a cutting board and get rid of the parchment paper. Cut the cake in half, then cut each piece in half once again, offering you 4 equal pieces.

Carefully put the very first piece of the cake on a cake stand or platter. Spread out a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. Repeat two more times, attempting to construct the cake layers as straight and even as possible. Location the final piece of cake on the top and spread out the remaining whipped cream over the top. Grate the chocolate bar over the top of the whipped cream for the finishing touch.

Chill the cake for 20 minutes to assist firm up the whipped cream before slicing and serving.

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Ree Drummond's Black Forest Cake For 2|The Leader Female|Food Network.