| 1.75 | cup | flour |
| 0.75 | cup | cocoa powder |
| 1.75 | cup | granulated sugar |
| 0.67 | tbsp | baking soda |
| 1 | tsp | baking powder |
| 1 | tsp | salt |
| 0.5 | cup | vegetable oil |
| 2 | unit | egg |
| 0.75 | cup | sour cream |
| 0.5 | cup | buttermilk |
| 1 | tbsp | vanilla extract |
| 0.5 | cup | hot water |
| 2 | can | dark sweet cherries in heavy syrup |
| 2 | cup | heavy cream |
| 0.25 | cup | powdered sugar |
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
3/4 cup (65g) unsweetened natural cocoa powder*
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)*
1/2 cup (120ml) canola or vegetable oil
2 large eggs, at room temperature
3/4 cup (180g) full fat sour cream, at room temperature*
1/2 cup (120ml) buttermilk, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) hot water or coffee*
2 (15 ounce) cans dark sweet cherries in heavy syrup*
2 Tablespoons cherry liquor (sold as kirsch or kirschwasser)*
2 cups (480ml) cold heavy cream or heavy whipping cream
1/4 cup (30g) confectioners’ sugar
1 teaspoon pure vanilla extract
https://sallysbakingaddiction.com/black-forest-cake/#tasty-recipes-66596