This is a classic combination of moist chocolate cake, whipped cream and sour cherries, perfect for any celebration. The recipe below calls for a 9 inch round cake pan but we baked it in two 5 inch cake pans to create two layers, or you can also easily bake them into cupcakes.
Black Forest Rye Cake
~ adapted from Julia Turshen
1 1/4 cup/150g Flourist Whole Grain Rye Flour
1 cup/150g sugar
3/4 cup/75g cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
8 tbsp/110g butter, melted and cooled
2 eggs, lightly beaten
1 cup black coffee, cooled
1 cup buttermilk
1 tsp vanilla
Sour cherries, jarred in syrup
Preheat the oven to 350°F. Butter a 9 inch round cake pan and line the bottom with parchment paper (in the photo we used two 5 inch cake pans to make two cake layers).
In a large bowl, whisk together the dry ingredients (flour through to salt). Add butter, eggs, coffee, buttermilk, and vanilla and mix together until just combined. Pour batter into the prepared pan and tap it against the counter to help pop any air bubbles.
Bake for about 20-30 minutes, until the cake is firm to the touch and a toothpick inserted into the middle comes out clean. Allow cooling completely before serving.
Garnish the top of the cooled cake with whipped cream and drained sour cherries.