Black Forest Cake

Instructions

1. Prepare the cake pans
   Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper circles.
2. Mix the dry ingredients
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Create the batter
   Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes. Stir in the hot coffee by hand (batter will be thin). Divide evenly among the prepared pans.
4. Bake the cakes
   Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
5. Prepare the cherry filling
   Drain the cherry pie filling, reserving 1/2 cup of the juice. Mix 1/4 cup of the reserved juice with the cherries and set aside. Save the remaining juice for drizzling later.
6. Make the whipped cream
   In a large bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Be careful not to overwhip.
7. Assemble the cake
   Place one cake layer on a serving plate. Spread with a thin layer of whipped cream, then top with 1/3 of the cherry mixture. Repeat with the second layer. Place the third layer on top.
8. Decorate and finish
   Frost the sides and top of the cake with the remaining whipped cream. Use a vegetable peeler to create chocolate shavings from the dark chocolate bar and sprinkle them over the top and sides of the cake. Top with the remaining cherries. Refrigerate for at least 2 hours before serving.