German Black Forest Cake

Instructions

1. Prepare the cake pans
   Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Line bottoms with parchment paper for easy removal.
2. Mix the dry ingredients
   In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Prepare the batter
   Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes. Stir in hot coffee (batter will be thin). Divide batter evenly among prepared pans.
4. Bake the cake layers
   Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
5. Prepare the cherry filling
   Drain cherries, reserving 1 cup of syrup. In a medium saucepan, combine reserved syrup with 2 tablespoons kirsch. Bring to a boil, then simmer for 5 minutes. Add drained cherries, stir gently, and set aside to cool completely.
6. Make the whipped cream frosting
   In a chilled bowl, whip the heavy cream with powdered sugar and remaining 2 tablespoons kirsch until stiff peaks form. Be careful not to overbeat.
7. Assemble the cake
   Place one cake layer on a serving plate. Brush with cherry syrup mixture. Spread with a layer of whipped cream and top with a third of the cherries. Repeat with second layer. Place third layer on top and brush with remaining syrup.
8. Decorate and finish
   Frost the top and sides of cake with remaining whipped cream. Use a piping bag to create decorative rosettes around the top edge. Arrange remaining cherries in the center and garnish with chocolate shavings. Refrigerate for at least 4 hours before serving.