Chinese-Style Black Forest Cake

A cake inspired by my friend Carrie and her love of black forest cake made by her mom.

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 6-8 Slices

Ingredients

• 2  cups all-purpose flour
• 3⁄4 cup  unsweetened cocoa powder
• 1 1⁄2 cups white sugar
• 1  teaspoon instant coffee powder (I used NESCAFE GOLD Espresso Instant Coffee)
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup milk (or non-dairy milk)
• 1⁄2 cup  vegetable oil (or melted coconut oil)
• 2  large eggs (room temperature)
• 1  tablespoon vanilla extract
• 1  cup boiling water
• 2 (85 g) packages  cherry Jell-O
• 1 (7 g) packet gelatin
• 3  cups water
• 1 (398 ml) can bing cherries
• 2  cups  cold 35% heavy whipping cream
• 1⁄4 cup confectioners' sugar
• 1  teaspoon pure vanilla extract (for whipping cream)

Directions

1. Preheat the oven to 350°F Lighly oil and line 2, 9′ inch round baking pans.
2. Using a stand mixer, add flour, sugar, cocoa powder, baking powder, baking soda, instant coffee powder and mix together with a paddle attachment or spatula.
3. Combine milk, vegetable oil, eggs, and vanilla extract to mixture and mix together until combined. Slowly add in your boiling water 1/4 cup at a time until the batter is well combined.
4. Distribute the cake batter evenly between the 2 pans and lightly tap your pans to release the air bubbles.
5. Cook in the oven for 35-45 minutes until your toothpick comes out clean.
6. Let the cake cool and rest for 15 minutes before removing from the pan. Once cool, store in an airtight bag or container overnight.
7. In a separate pot, boil 1 1/2 cups of water, 1/2 of the gelatin package (3.5 g), as well as the jello mixture. Repeat the same process with the second jello packet, the remaining water and other half of the gelatin package. You'll know it's ready once it's all dissolved.
8. While the jello mixture is cooking, drain the can of cherries, reserving the liquid for a later step. Pour each jello mixture into a separate rectangular container no more than 1 inch deep and add half of can of the cherries to each, distributing evenly in the container. Let cool slightly before putting into the fridge to set overnight.
9. In a small saucepan over low heat, simmer the reserved cherry liquid until reduced to a syrup consistency. Let cool then brush reduced syrup on each cake layer.
10. Whip the heavy cream, sugar, and vanilla extract on medium-high speed until soft peaks form, about 3 minutes.
11. Once the jello is set, cut it into cubed-sized pieces. In a medium-sized bowl, mix together 1/3 of the whipped cream and cubed jello together.
12. Assemble one layer of the chocolate cake, add your whipped cream and jello mixture on top, and place the last chocolate cake layer on top. Use the remaining whipped cream to decorate the top and sides.
13. Refrigerate for at least 30 minutes before slicing and serving. Cover and store leftover cake in the refrigerator for up to 1 week.