Decadent Chocolate and Cherry Black Forest Cake

Instructions

1. 1

   Preheat the oven to 350°F. Grease and line two 9-inch round baking pans with parchment paper.

2. 2

   In a saucepan or microwave, melt the butter and unsweetened chocolate, stirring until smooth. Allow to cool slightly.

3. 3

   In a large bowl, combine the flour, granulated sugar, baking soda, and baking powder. Add the melted chocolate mixture, water, and vanilla. Beat on low speed for 1 minute, then beat on medium speed for 2 minutes. Add the eggs one at a time, beating well after each addition.

4. 4

   Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and let cool completely on wire racks.

5. 5

   For the chocolate filling, melt 1-1/2 bars of the German chocolate in a saucepan or microwave, stirring until smooth. Stir in the butter and pecans. Allow the filling to cool, stirring occasionally, until it reaches a spreadable consistency.

6. 6

   For the cream filling, beat the heavy cream in a chilled bowl until it begins to thicken. Add the confectioners' sugar and vanilla, and continue beating until stiff peaks form.

7. 7

   Split each cake layer in half horizontally. Place one cake layer on a serving plate and spread with half of the chocolate filling. Top with another cake layer and spread with half of the whipped cream filling. Repeat the layers, ending with a cake layer. Grate the remaining 1/2 bar of German chocolate over the top of the cake.

8. 8

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