Dark Magic Black Forest Cake Recipe: Moist Chocolate Cherry Cake

Instructions:

1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, Dutch-process cocoa, 2 cups sugar, baking powder, baking soda, and sea salt.
3. Add the eggs, milk, oil, and vanilla extract. Beat the mixture until smooth. Slowly pour in the hot brewed coffee, whisking by hand until the batter is thin and well-combined.
4. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean. Cool completely.
5. Prepare the cherry filling: Drain the Morello cherries, reserving 1 cup of the syrup. In a small saucepan, whisk the reserved syrup, 1/4 cup sugar, and cornstarch. Bring to a simmer over medium heat until thickened and translucent.
6. Remove the syrup from heat and stir in the Kirschwasser and the drained cherries. Allow the filling to cool completely to room temperature.
7. Prepare the frosting: In a stand mixer with a whisk attachment, beat the heavy whipping cream, powdered sugar, vanilla bean paste, and softened mascarpone until stiff peaks form.
8. Assemble the cake: Slice the domed tops off the cooled cakes. Place the first layer on a stand. Pipe a ring of whipped cream around the edge to act as a dam, and fill the center with a portion of the cherry mixture. Repeat for the second layer.
9. Top with the final cake layer and frost the top and sides with the remaining whipped cream. Garnish with dark chocolate curls made using a vegetable peeler and the reserved whole cherries.