Directions
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Prep Pans: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans (or three if you want thinner layers).
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Make batter: In a large bowl, sift together flour, cocoa powder, both sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, vanilla, and Kirsch. Mix until smooth. Then add hot coffee. Mix until well combined (batter will be thin). Pour into pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
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Prepare the Boozy Cherry Filling: In a saucepan, combine cherries and sugar over medium heat. Stir until sugar dissolves and cherries start releasing juice (about 5 minutes). Stir in Kirsch. If the mixture is too runny, stir in the cornstarch slurry and simmer until slightly thickened. Cool completely.
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Cherry Liqueur Syrup: Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min, then remove from heat. Stir in cherry liqueur and allow to cool completely.
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Make the Whipped Cream Frosting: Beat the heavy cream with powdered sugar, vanilla, and Kirsch until stiff peaks form. Keep cold.
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Assemble the Cake: Slice the cakes in half horizontally to create 4 layers (leave as is if using 3 pans).
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Brush each cake layer with Kirsch syrup. Spread cherry filling on the first layer, then spoon over some whipped cream. Repeat with remaining layers. Frost the outside of the cake with whipped cream. Decorate with chocolate shavings and/or whole cherries on top.
From Shawnie's class “OktoberFeast: Bavarian Bites & Beer”
