1. Make the chocolate cake
Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, oil, eggs, and vanilla until smooth.
Mix in buttermilk, then gradually add dry ingredients.
Stir in hot coffee until the batter is smooth.
Divide into pans and bake 25–30 minutes, or until a toothpick comes out clean.
Let cool completely.
2. Prepare the cherry filling
Heat cherries and syrup in a saucepan.
If you like it thicker, stir in cornstarch slurry and cook until slightly thickened.
Let cool before using.
3. Whip the cream
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Chill until ready to frost.
4. Assemble the cake
Place one chocolate cake layer on a serving plate.
Spread whipped cream generously, add cherry filling, and top with the second cake layer.
Frost the outside with whipped cream.
Pipe cream swirls on top, add whole cherries, drizzle with chocolate syrup, and sprinkle chocolate shavings.
✨ Tips
Chill the mixing bowl and whisk before whipping cream for best results.
Use kirsch (cherry liqueur) to brush cake layers for a more authentic Black Forest flavor.
Refrigerate the cake at least 1–2 hours before serving for clean slices.
