Black Forest Cake

Add the eggs, buttermilk, oil, and 3/4 cup hot water, then beat on medium speed for 2 minutes until the batter is smooth and thin, divide between the pans, and bake for 28 to 32 minutes until a toothpick comes out clean.

Cool the layers in their pans for 10 minutes, then turn out onto racks to cool completely, and meanwhile stir the kirsch into 1/3 cup of the reserved cherry juice to make a soaking syrup.

Whip the heavy cream with 1/4 cup sugar to firm peaks, slice each cooled cake horizontally into two layers, and brush all four cut surfaces generously with the kirsch syrup.

Stack the layers on a serving plate, spreading whipped cream and a scattering of drained cherries between each, reserving a few cherries for the top, then frost the entire cake with the remaining cream.

Press chocolate curls onto the sides and crown the top with the reserved cherries, then refrigerate for at least 1 hour before serving so the flavors meld.