Classic Black Forest Cherry Cake: A Masterpiece of German Pâtisserie

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another bowl, cream the softened butter with the granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until smooth.

Pour in the boiling water and mix until well combined (the batter will be thin).

Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Whipped Cream Filling:

While the cakes cool, beat the heavy cream and powdered sugar until stiff peaks form. If using, also add the vanilla sugar for extra flavor. Keep the whipped cream chilled.

Assemble the Cake:

Once the cakes have cooled, slice each cake horizontally to create two layers.

Place the first layer of cake on a serving plate and soak it with some of the reserved cherry juice mixed with Kirsch.

Spread a generous amount of whipped cream over the first cake layer. Add a layer of drained cherries.

Place the second cake layer on top, and repeat the process: soak with cherry juice, cover with whipped cream, and add more cherries.

Finish by covering the entire cake with the remaining whipped cream, smoothing it out to create a neat finish.

Decorate the Cake:

To decorate, use the grated dark chocolate to sprinkle over the top of the cake.

Arrange some cherries on top for an authentic touch. Optionally, you can also decorate with chocolate shavings or other garnishes.

Serving and Storage Tips:

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