Black Forest Layer Cake

Ingredients:

Cake:
120 ml canola or vegetable oil
240 ml buttermilk
2 eggs, room temperature
1 tsp vanilla extract
450 g all-purpose flour
300 г granulated sugar
65 g natural unsweetened cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
240 ml espresso coffee, freshly brewed

Cream cheese frosting:
230 g unsalted butter, softened to room temperature
440 g full-fat cream cheese, softened to room temperatureг
400 g confectioners' sugar
2 tsp vanilla extract

Filling:
800 g cherries, pitted
200 ml cherry juice or water
200 g sugar
3–4 tbsp kirsh

Decoration:
100 g bittersweet chocolate shavings
fresh cherries

Method:

1. Preheat oven to 180 °С. Prepare two spring forms 22–24 cm in diameter.
2. Make the cake. Whisk together the flour, baking powder, baking soda, cocoa powder, sugar and salt together in a large bowl. Set aside.
3. Beat together the oil, buttermilk, eggs and vanilla on medium-high speed until combined.
4. With the mixer on low speed, add the dry ingredients and mix until just combined, do not overmix. Add the hot coffee and mix until combined.
5. Pour the batter into the prepared cake pans and bake for 35-40 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. Remove from the oven and allow cakes to cool in the pans set on a wire rack. Cool them completely.
6. Make the filling. In a medium saucepan, combine the cherries, sugar and cherry juice. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until the sugar has completely dissolved - about 6-10 minutes. Remove from heat and allow to cool completely at room temperature. Add the kirsch, then drain cherries in a sieve over a bowl. Keep the cherries and the syrup.
7. Make the frosting. In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and vanilla, beat for 2 minutes.
8. Assemble the cake. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface, then cut each cake into two layers. Place 1 cake layer on your cake stand or serving plate and brush with 1/4 of the syrup, then evenly cover the top with frosting and top with 1/3 of the cherries and the 2nd layer. Repeat for all the layers. Decorate the sides and top edges of the cake with frosting and chocolate shavings and top with fresh cherries. Slice and serve.