Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla.
Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate.
Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high).
Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/4 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.
Settle down with a stout or porter. Both styles will stand up to the rich chocolate cake and fruit.
Try Sue imperial porter, Yazoo Brewing Company (Tennessee) or Happy Ending imperial stout, SweetWater Brewing Company (Georgia)
I just saved this recipe to make later, but since I saw a couple of reviews mentioned the cake is a little dry, I thought I would suggest a solution. The authentic Black Forest Cake (which I have made) instructs pricking holes in the baked, cooled cake and slowly drizzling over a simple syrup that has had a little kirsch added to it. Can't wait to try this one! (Please ignore the rating - I couldn't post without doing so!)
nlwhite911, to find the cherries in this recipe you need to click on "cherry sauce' - that is the hyperlink which directs you to that portion of the recipe.
Note to others: I have not made this yet but will since we all love chocolate cake!
5. Meanwhile, prepare Cherry Sauce.
Place cake on a serving plate or cake stand.
Slowly pour Cherry Sauce over cake.
I have been making this cake for years for my children's birthday cake of choice, it is absolutely wonderful served with ice cold milk or hot coffee. I cheat a little and use my old Duncan Hines Tiara Cakes Pan which leaves a nice fluted edge and a "well" for the cherry filling and whipped cream.
I too add instant pudding to give the cake a little more body and moisture. This is how I modify the recipe:
1 package instant chocolate pudding mix
1/3 cup vegetable oil (NOT olive oil)
continue with recipe as before.
I have also substituted chocolate mousse in place of the cherry filling and the recipe comes out just as nice.
It's and easy reciepe and saves well (if there is any left) in the refigerator for a day or two. Happy Baking : ~ }