Irresistible Black Forest Delight: A Heavenly Chocolate-Cherry Dream

Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract, mixing well until the batter is smooth.
Gradually add the boiling water, stirring until the batter is well combined and thin in consistency (this will result in a moist cake).
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing it.
Prepare the Cherry Layer:

In a small saucepan, combine the reserved cherry juice and sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture begins to simmer.
Add the maraschino cherries and cook for about 5-7 minutes, allowing the cherries to soften slightly and absorb some of the syrup.
Remove from heat and let the cherry mixture cool to room temperature.
Make the Whipped Cream:

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Assemble the Black Forest Delight:

Slice the cooled chocolate cake into two layers horizontally.
Place the bottom layer of cake on a serving platter and drizzle with a few tablespoons of cherry juice from the cherry mixture.
Spread half of the whipped cream over the cake layer, followed by half of the cherry mixture.
Add the second layer of cake and repeat with the remaining whipped cream and cherries.
Garnish and Serve:

Garnish the top of the cake with dark chocolate shavings or curls and additional maraschino cherries.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serving and Storage Tips: