Step-by-Step Instructions for German Black Forest Cake

• Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.
• 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 eggs, vegetable oil, vanilla extract, and buttermilk. Whisk until blended.
• Combine the wet and dry ingredients, stirring until just mixed. Divide the batter evenly between the prepared pans.
• Bake for 25–30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
• In a saucepan, combine cherry juice, cornstarch, and a splash of water. Warm over medium heat, stirring until it thickens. Fold in the drained tart cherries.
• Chill a mixing bowl and beaters for optimal whipping. Beat the heavy cream, powdered sugar, and vanilla extract until firm peaks form.
• Slice each cooled cake layer in half horizontally to create four layers. Layer with whipped cream and cherry filling as you stack them.
• Frost the top and sides with the remaining whipped cream. Garnish with chocolate shavings and fresh cherries.
• Chill the cake in the refrigerator for at least two hours before serving.