Black Forest Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, in a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cake has cooled, carefully slice it in half horizontally.

Place the bottom half of the cake on a serving plate and spread a layer of whipped cream on top.

Arrange the cherries on top of the whipped cream, then place the other half of the cake on top.

Frost the entire cake with the remaining whipped cream and garnish with chocolate shavings.

Refrigerate for at least 1 hour before serving.