Black Forest Cake

• 1 3/4 cups all purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup freshly brewed hot coffee
• 2 cans (14 oz each) pitted cherries, drained (reserve juice)
• 3 cups whipped cream
• 1/2 cup dark chocolate shavings

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. 3

   Add eggs, buttermilk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in hot coffee (batter will be thin).

4. 4

   Divide batter between pans. Bake 30-35 minutes until a toothpick checks clean. Cool completely on wire racks.

5. 5

   To assemble: Split each cake layer in half horizontally if desired. Brush layers with reserved cherry juice.

6. 6

   Spread whipped cream and cherries between layers. Frost the outside with remaining whipped cream.

7. 7

   Cover sides and top with chocolate shavings. Top with fresh cherries if available.