1-Let’s dive into making this Black Forest Cake, and I’ll walk you through it like we’re chatting in the kitchen. Start by preheating your oven to 350°F (175°C) and get your pans ready grease two 8-inch round ones, dust with cocoa powder, and line the bottoms with parchment paper. In a stand mixer bowl, mix the dry ingredients: 2 cups all-purpose flour, 2 cups sugar, 3/4 cup sifted unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.

2-Next, in another bowl, whisk together the wet ingredients: 1/2 cup vegetable oil, 1 cup room temperature buttermilk, 2 large eggs, and 2 teaspoons vanilla extract, then slowly stir in 1 cup hot water or coffee. Combine the wet and dry mixtures, blending for 2-3 minutes until the batter is smooth and thin. Pour it evenly into your prepared pans and bake for about 45 minutes, or until a tester comes out mostly clean. Let the cakes cool in the pans for 10 minutes before moving them to wire racks to cool completely.

3-Now, for the cherry liqueur syrup, mix 1/2 cup sugar and 1/2 cup water in a small pot, bring it to a boil, and simmer for a minute. Take it off the heat and stir in 1/4 cup cherry liqueur, then let it cool. Whip 3 cups cold whipping cream with 1/4 cup sifted powdered sugar in a chilled bowl until stiff peaks form. For the chocolate bark, melt 250 grams chopped semi-sweet chocolate using a double boiler or microwave, spread it thin on parchment paper, roll it up, and chill until firm before unrolling into shards.

4-Assembling the Cake To put it all together, slice each cooled cake layer horizontally to make four layers. Place one on a plate, brush it with the cherry syrup, spread about 1 cup whipped cream over it, and press in about 1 cup halved cherries. Repeat for the remaining layers, then frost the outside with the rest of the whipped cream. Finish by decorating with chocolate bark shards, chocolate shavings, whipped cream rosettes, and extra cherries.