1-Step 1: Prepare Your Pans and Oven Start by preheating your oven to 350°F (177°C). Proper preparation ensures your chocolate cherry black forest dessert releases cleanly from the pans. Grease three 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper circles. Grease the parchment as well for extra insurance against sticking.

2-Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together all the dry ingredients until thoroughly combined. This includes: Whisking these ingredients together eliminates lumps and ensures even distribution of the leavening agents throughout your batter.

3-Step 3: Combine the Wet Ingredients In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the wet ingredients: Beat these ingredients on medium speed until smooth and fully combined, about 2 minutes. The mixture should look creamy and uniform.

4-Step 4: Bring the Batter Together With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Once mostly incorporated, add 1/2 cup hot water or coffee. Increase speed to medium and beat until the batter is smooth, about 1-2 minutes. Scrape down the bowl sides and bottom to ensure no dry spots remain. The batter will be thin this is normal! The hot liquid helps bloom the cocoa powder, intensifying the chocolate flavor in your finished black forest gateau.

5-Step 5: Bake the Cake Layers Divide the batter evenly among your prepared pans. Use a kitchen scale for equal layers, or eyeball approximately 14 ounces of batter per pan. Smooth the tops with a spatula. Bake at 350°F for 21 to 25 minutes. The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should pull away slightly from the pan sides. Cool the cakes in their pans for 30 minutes, then turn them out onto wire racks to cool completely. Once cool, use a serrated knife to level the tops if they domed during baking.

6-Step 6: Prepare the Cherry Filling Drain both cans of dark sweet cherries, but don’t discard all the liquid! Reserve 3/4 cup of the syrup for soaking the cake layers. Place the syrup in a small saucepan with 2 tablespoons cherry liqueur (if using) and simmer on low heat until reduced to about 1/4 cup. This concentrated syrup will soak beautifully into your cake layers. Slice the cherries in half for the filling, reserving some whole cherries for the beautiful garnish on top.

7-Step 7: Make the Chocolate Ganache For silky ganache, place two 4-ounce chopped semi-sweet chocolate bars in a heatproof bowl. Add the optional 1 tablespoon light corn syrup for extra shine. Heat 1 cup heavy cream until it just begins to simmer don’t let it boil over. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir gently until completely smooth. Allow the ganache to cool for 10 minutes before using; it should be pourable but not runny.

8-Step 8: Whip the Cream In a chilled mixing bowl, whip 2 cups cold heavy cream, 1/4 cup confectioners’ sugar, and 1 teaspoon vanilla extract. Beat on medium-high speed until medium peaks form. The cream should hold its shape but still be soft and spreadable. Don’t overwhip, or you’ll end up with butter!

9-Step 9: Assemble Your Masterpiece Now comes the fun part assembling your chocolate cherry black forest dessert! Place one cake layer on your serving plate. Brush generously with the reduced cherry syrup. Spread a layer of whipped cream, then scatter halved cherries on top. Repeat for all three layers. Once stacked, cover the entire outside with whipped cream using an offset spatula. Smooth the sides and top for a clean finish. Pour the slightly cooled ganache over the top, allowing it to drip dramatically down the sides. Decorate with the reserved whole cherries. Refrigerate your finished black forest cake for at least 30 minutes before slicing. This allows the flavors to meld and makes cutting cleaner.