Black Forest Cake: A Decadent Layered Dessert

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix well until the batter is smooth.
Gradually add the hot water, stirring until combined. The batter will be thin, but that’s normal.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare the Whipped Cream:

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Be careful not to overwhip. Set aside.
Assemble the Cake:

Once the cakes are completely cooled, cut each cake layer in half horizontally, so you have four thinner layers.
Place the first layer of cake on a serving platter. Drizzle a small amount of cherry juice (and Kirsch, if using) over the top to moisten the cake.
Spread a layer of whipped cream over the cake, followed by a few spoonfuls of the cherries with some juice.
Repeat the layering process: add the second cake layer, more whipped cream, and cherries. Continue until all layers are assembled.
For the top layer, spread a generous amount of whipped cream and decorate with more cherries and chocolate curls or shaved chocolate.
Chill and Serve:

Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set.
Slice and serve chilled for the best texture and flavor.
Serving and Storage Tips: