This is my favorite cake! I love it!!!
Real Black Forest Cake
9 inch (23 cm) 2 round chocolate cake layers
14 oz (398 ml) 2 cans sweet cherries
1/4 cup (60 ml) kirsch
3 cups (750 ml) 35% real whipping cream, whipped
2 oz (60 g) bittersweet chocolate, grated
Horizontally slice cake layers into two.
Drain cherries; reserving 1/4 cup (60 mL) of the juice. Coarsely chop cherries, set aside.
Sprinkle each cake layer with 1 tbsp (15 mL) of the reserved juice and 1 tbsp (15 mL) kirsch.
Place one cake layer onto serving plate. Spread 1 cup (250 mL) whipped cream on cake and top with a third of the chopped cherries. Repeat layers, finishing with final cake layer. Press down lightly.
Reserve 1 cup (250 mL) of the cream. Use remaining cream to frost top and sides of cake.
Press grated chocolate onto sides of cake. Pipe reserved cream into rosettes on top of cake and top each with a maraschino cherry.
Chill for 3 hours or overnight before serving.
Put cherries on the top of the cake as well!
Recipe found here: Real Black Forest Cake