Black Forest Cake

Sift the flour baking soda and powder, salt and cocoa powder. Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the coffee. In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix! Divide batter evenly into pans and bake at 350f for about 20-25 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack.

Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using. Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. Melt about 1/4 cup or dark chocolate with two tablespoons of cream. Whisk together and set aside.

Carefully shave the chocolate using a knife or vegetable peeler. and set aside. Cover the first cake layer with whipped cream then press cherry halves all over the top. Repeat the process with the other layers until the cake is assembled. Give the cake a quick smooth and push in any errant cherries. Cover the cake with more whipped cream then smooth the top and side. Gingerly press shaved chocolate onto the bottom half of the cake. You can also toss the chocolate at the cake as the frosting is quite soft and easy to disturb. Pour or pipe ganache onto the cake's top then smooth out. Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip Pipe dollops on the top then top with cherries.

Enjoy!!!!!