Indulgent Gluten-Free Black Forest Cake: A Lusciously Rich Chocolate Cake Filled with Cherries and Layered with Whipped Cream!

Ingredients:

• 2 ½ cups all-purpose gluten-free flour
• ¾ cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup vegetable oil
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 (10-ounce) jar of cherries, drained and chopped
• 2 cups heavy cream
• ¼ cup powdered sugar
• Chocolate shavings, for garnish (optional)

Instructions:

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, beat the oil and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.

4. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, mixing until just combined. Fold in the chopped cherries.

5. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

6. To assemble the cake, place one layer of the cake on a cake stand or plate. Spread a layer of whipped cream over the top of the cake. Sprinkle with the chopped cherries. Place the other cake layer on top and spread another layer of whipped cream over the top and sides. Sprinkle with the chocolate shavings, if desired.

7. To make the whipped cream, beat the heavy cream and powdered sugar together until soft peaks form.

8. Enjoy!