Black Forest Cake

Preheat the oven to 350°F. Grease and line with parchment paper three 8" round cake pans. Set aside.

In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine.

In a separate large bowl, whisk together the buttermilk, oil, and vanilla. Gradually beat the wet ingredients into the dry ingredients.

Add the eggs one at a time, beating until well blended and smooth. Divide the batter into the prepared cake pans.

Bake 22-28 minutes until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then flip them onto a cooling rack and cool completely.

Soak cherries 2 hours or overnight in the kirsch. Drain cherries through a fine mesh sieve, reserving the kirsch. Whisk cornstarch and 1 tablespoon of water together in a small bowl.

Bring the soaked cherries, sugar, and water to a boil in a medium saucepan. Add the cornstarch & water and stir to combine. Cook 10 minutes until thickened. Remove from heat and allow to cool completely.

Whip the cream until soft peaks form, then slowly add the sugar on low speed until incorporated. Whip until stiff peaks form.

Trim each layer to create even layers. Place the first layer on a cake board or plate and brush reserved kirsch over the surface.

Spread a thin layer of whipped cream on the cake, then top with 1/2 of the cherry filling. Repeat on the next layer. Top with the final layer of cake, brushing the top with kirsch.

Crumb coat the cake with a thin layer of whipped cream, then chill it for 30 minutes. 

Ice the cake with the remaining whipped cream to coat the sides and top of the cake. Decorate the sides with the grated chocolate. Pipe dollops of whipped cream on top of the cake, then garnish with fresh cherries.

Refrigerate the cake until ready to serve, up to a few hours. The cake will hold in the fridge for about 3 days.