Step-by-Step Instructions for Black Forest Trifle

• Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it with butter and dusting it with flour.
• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
• Gradually incorporate the wet ingredients into the dry mixture, mixing on low speed until just combined.
• Slowly pour in one cup of boiling water into the batter while mixing on low.
• Pour the batter into the prepared baking pan and bake for 30–35 minutes or until a wooden skewer comes out clean.
• Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
• In a medium bowl, combine the cherry pie filling and Kirsch (if using).
• Place your mixing bowl and whisk attachment in the freezer for at least 15 minutes.
• Pour the cold heavy cream into your chilled bowl and beat on medium speed until soft peaks form.
• Gradually add the powdered sugar and vanilla extract while continuing to beat until stiff peaks form.
• Warm the bittersweet chocolate slightly to facilitate shaving, then create chocolate curls or shavings.
• Layer about one-third of the crumbled chocolate cake at the bottom of the trifle bowl, followed by one-third of the cherry filling.
• Spoon one-third of your whipped cream over the cherry filling.
• Continue layering with the remaining crumbled chocolate cake, cherry filling, and whipped cream.
• Top your final layer of whipped cream with chocolate shavings and maraschino cherries.
• Cover the assembled trifle with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
• Just before serving, add extra chocolate shavings and maraschino cherries on top.