Black Forest Cake

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine all Chocolate Cake ingredients except hot coffee in a large bowl. Beat on medium speed for 2 minutes.
3. Gradually add hot coffee to the batter, mixing until combined. Batter will be thin.
4. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
6. Make the Cherry Liqueur: Combine Kirschwasser and sugar in a small saucepan. Heat over medium heat, stirring until sugar dissolves. Let cool completely.
7. Make the Cherry Filling: In a saucepan, combine cherries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in Cherry Liqueur. Let cool.
8. Make the Mascarpone Whipped Cream: In a chilled bowl, beat heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form.
9. To assemble the cake: Place one cake layer on a serving plate. Brush with Cherry Liqueur. Spread with half of the Cherry Filling, then top with half of the Mascarpone Whipped Cream.
10. Place the second cake layer on top. Brush with Cherry Liqueur. Spread with remaining Cherry Filling and Mascarpone Whipped Cream.
11. Garnish with dark chocolate shavings.