Black Forest Cake

Dark Chocolate Cake:

1. Preheat the oven to 350 degrees, then butter and dust three 9-inch cake pans with cocoa powder.
2. In a stand mixer on low speed, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate small bowl whisk together the eggs, milk, oil, and vanilla then add the mixture to the stand mixer on low, then medium speed until just combined. Finally, add in the hot coffee carefully, and stir it in by hand until just combined (do not turn on the mixer, as it may splash on you).
4. Pour 1/3 of the batter into each of the pans and bake for 25-30 minutes.
5. Let the cakes cool for 15 minutes before removing them from the pans and finish cooling completely on wire racks before assembling.

Cream Cheese Whipped Cream Frosting:

1. Add the cream cheese and powdered sugar to your stand mixer at medium speed for 1 minute until stiff peaks form. Remove from stand mixer and set aside.
2. Add the heavy cream and vanilla to the stand mixer and beat on high speed until soft peaks form.
3. Add in the cream cheese mixture and beat on medium speed until creamy, 1-2 minutes.

Cherry Filling:

1. Drain the canned cherries, reserving 1/2 cup of cherry juice.
2. To a saucepan add the cherry juice and cornstarch, whisking until cornstarch is dissolved.
3. Add in the cherries, stir, and heat on medium heat.
4. Bring to a simmer and cook for 5-6 minutes until thickened.
5. Turn off the heat and add in vanilla extract and almond extract.
6. Let cool completely.

To Finish:

1. To your cake stand add a spoonful of whipped cream frosting.
2. Level the cakes with a large serrated knife and discard the cake pieces.
3. Brush off excess crumbs.
4. Add the first layer of the cake to the cake stand.
5. Top with 1 cup of frosting and spread evenly.
6. Spread with 1/3 of the cherry filling, leaving a 1-inch border of frosting around the cake to prevent cherries from spilling out.
7. Top with a second layer of cake.
8. Top with 1 cup of frosting, spread evenly.
9. Spread with 1/3 of the cherry filling, leaving a 1-inch border of frosting around the cake.
10. Top with the third layer of cake.
11. Add 1 cup of frosting to the top of the cake and spread evenly.
12. Add 1 cup of frosting, coating the outside of the cake.
13. Refrigerate for 30 minutes to allow the frosting to harden.
14. Frost the cake with half the remaining frosting.
15. Pipe swirly mounds onto the top of the cake.
16. Press the chocolate shavings up against the side of the cake coming up halfway.
17. Spoon the remaining cherry filling on the top of the cake inside of the piped frosting mounds.
18. Sprinkle chocolate shards on top of the cake to finish.