Mile-High Black Forest Cake

Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder, espresso powder, and salt on low until ingredients are thoroughly combined. Set aside.

In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined.

Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.

Divide batter evenly into prepared pans.

Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.

Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.

Combine all of the ingredients in a saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken, about 6 minutes.

Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool completely before using.

In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-low, slowly adding in the confectioners' sugar. Add in the vanilla. Then increase to medium-high speed and whip until stiff peaks form.

Finely chop the chocolate and place it in a small heatproof bowl. Set aside.

Warm the cream over medium heat until it comes to a boil. Add in the espresso powder and whisk smooth.

Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the kirsch, if using. Cool for 5 minutes.

Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.

Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the whipped cream on top of the cake, then top with 1/3 cup of the cherry filling. Top with another cake layer, and repeat the layering process, ending with the last cake layer on top.

Spread all remaining whipped cream frosting over the top and sides of the cake. I

Slowly pour the glaze over the cake, letting it drip down the sides. Then sprinkle with mini chocolate chips.

Allow the cake to set in the fridge for 2o minutes before slicing. Then serve, or store, in the refrigerator, for up to 1 hour.

Right before serving, line the edge of the cake with fresh cherries, and top with chocolate shavings.