Black Forest Cake

Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. For the cherry syrup, cool then cover and refrigerate overnight. The whipped cream can be prepared, covered tightly, and refrigerated overnight. Chocolate ganache can be prepared, covered tightly, and refrigerated for up to 3 days before using. Let ganache site at room temperature to soften or microwave for 5-10 seconds before using. The assembled cake can be refrigerated for up to 1 day before slicing and serving. The frosted cake can also be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Cocoa Power: Use natural cocoa in the cake, not dutch-process.

Espresso Powder: This will not make the chocolate taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If coffee isn't your thing, you can leave out the espresso powder and using boiling hot water instead of the hot coffee.

Buttermilk: Required for this recipe. You can make your DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. The add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won't taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade "buttermilk" will be somewhat curdled and ready to use in the recipe.

Cherries: Canned dark sweet cherries in heavy syrup (they are sold as such) are imperative to the recipe. The syrup will be reduced down. Do not use fresh dark sweet cherries, sour cherries, or maraschino cherries.

Cherry Liquor: Is optional, but really gives the soaking syrup that over-the-top delicious flavor setting this black forest cake apart from others. You can also add a splash to the whipped cream!

Corn Syrup: Adds glistening shine, optional.