Ultimate Black Forest Cake

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until completely blended. Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about two minutes until the batter is smooth and thick. Carefully and slowly pour in the hot water while mixing on the lowest speed. The batter will look incredibly thin like chocolate milk, but do not panic. This is exactly how it should look.
2. Pour the thin batter evenly into the three prepared cake pans. Tap the pans gently on the counter twice to release any large trapped air bubbles. Bake in the preheated 350 degree Fahrenheit oven for 30 to 35 minutes. Test the center with a wooden toothpick. It should come out clean or with a few moist crumbs attached. Remove the pans from the oven and set them on wire cooling racks. Allow the cakes to cool in the pans for exactly 10 minutes before gently running a knife around the edges and turning them out onto the wire racks to cool completely.
3. Drain the canned cherries through a mesh sieve set over a bowl. Reserve exactly 1/2 cup of the cherry juice. Set the drained cherries aside. In a medium saucepan, whisk together the granulated sugar and cornstarch until no lumps remain. Pour in the reserved 1/2 cup of cherry juice. Whisk everything constantly over medium heat until the mixture comes to a gentle boil and thickens into a glossy gel. This takes about 3 to 5 minutes. Remove the pan from the heat. Gently fold in the drained cherries and 2 tablespoons of the Kirschwasser. Set the mixture aside to cool completely. In a small separate bowl, mix the remaining 2 tablespoons of Kirschwasser with 2 tablespoons of plain water or extra cherry juice to create your soaking syrup.
4. Place your unflavored gelatin powder into a very small microwave-safe bowl. Add the cold water and stir. Let it sit for 5 minutes to bloom and thicken. Microwave the bloomed gelatin for just 5 to 10 seconds until it turns liquid again. Set it aside to cool slightly. Do not let it cool so much that it sets back up. In the chilled bowl of a stand mixer fitted with the whisk attachment, pour in the freezing cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on medium-high speed until soft peaks begin to form. Turn the mixer to low speed and slowly pour in the liquid gelatin in a steady stream. Increase the speed back to medium-high and whip until you reach stiff, glossy peaks.
5. Use a large serrated knife to carefully slice off the domed top of each cooled cake layer. Aim for completely flat and even layers. Place your first leveled cake layer onto your serving platter or cake stand. Using a pastry brush, dab one-third of your reserved Kirschwasser soaking syrup evenly over the entire exposed surface of the cake layer. Pay special attention to the edges. Repeat the brushing process on the remaining two cake layers while they sit on the counter.
6. Scoop about 1 cup of the stabilized whipped cream into a piping bag fitted with a large round tip. Pipe a thick ring of whipped cream around the top outer edge of your first soaked cake layer on the serving platter. Spoon half of your cooled, thickened cherry filling into the center of the whipped cream dam. Spread it out in an even layer. Carefully place the second soaked cake layer on top. Press down very gently to secure it. Repeat the process. Pipe another whipped cream dam, fill the center with the remaining cherry filling, and top with the final cake layer.
7. Scoop a large dollop of the remaining whipped cream onto the top of the cake. Use an offset spatula to spread it smoothly across the top and down the sides of the cake. Press your shaved chocolate curls gently into the frosting on the sides of the cake, letting them cascade slightly over the top edges. Pipe 12 decorative rosettes of whipped cream evenly around the top border of the cake. Place one fresh, sweet cherry with the stem attached firmly onto each piped rosette. Sprinkle a few extra chocolate curls right into the center of the cake for a dramatic finish. Place the finished cake in the refrigerator to chill for at least 4 hours before slicing.