The most extraordinary moist Kirsch-soaked Black Forest Cake Recipe made by preheating oven to 350°F greasing and lining two 9-inch pans whisking 2 cups flour 2 cups sugar 3/4 cup cocoa 2 tsp baking powder 1 1/2 tsp baking soda and 1 tsp salt adding 2 eggs 1 cup milk 1/2 cup oil and 2 tsp vanilla mixing combined gradually adding 1 cup boiling water stirring smooth dividing between pans baking 30 to 35 minutes cooling completely then making Kirsch syrup by dissolving 1/4 cup sugar in 1/4 cup water cooling and adding 3 tbsp Kirsch making cherry compote from 2 cups pitted cherries 1/3 cup sugar and 2 tbsp Kirsch cooked until juices release thickening with cornstarch slurry cooling whipping 3 cups cold cream with powdered sugar and vanilla to stiff peaks slicing each cake layer horizontally into two thin layers brushing each generously with Kirsch syrup spreading whipped cream then cherry compote repeating through all four layers frosting exterior with remaining whipped cream drizzling cooled ganache and decorating with chocolate shavings and fresh cherries. A completely perfect authentic Kirsch-soaked German Black Forest cake recipe.