Black Forest Cake

Heat oven to 350°F. Grease and parchment-line three 8-inch round cake pans.

Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.

Whisk eggs, buttermilk, oil, and vanilla. Stir wet ingredients into dry, then slowly whisk in hot coffee. The batter will be thin.

Divide among pans and bake 23–28 minutes, until the centers spring back and a tester comes out with moist crumbs.

Cool in pans 10 minutes, then turn out and cool completely.

For the cherries, whisk reserved syrup, sugar, and cornstarch in a saucepan. Cook over medium heat until bubbling and lightly thickened, about 3–5 minutes.

Remove from heat, stir in the drained sour cherries and optional kirsch, and cool completely.

Whip cold cream with confectioners' sugar and vanilla to medium-firm peaks. Do not overwhip.

Place the first cake layer on a stand. Brush lightly with cherry syrup from the filling, add whipped cream and cherries, then repeat with the second layer. Top with the final layer.

Cover the cake with the remaining whipped cream. Finish with dark chocolate curls and cherries. Chill at least 1 hour before slicing.