Butter and flour 3 six inch cake pans. Preheat oven to 350F.
Sift the flour baking soda and powder, salt and cocoa powder.
Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the coffee.
In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix!
Divide batter evenly into pans and bake at 350f for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack.
For the Syrup:
Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
For the Whipped Cream Frosting
Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. I always chill my bowl and whisk for a fast whip but this is optional.
For the Assemby
Melt about 1/4 cup or dark chocolate with two tablespoons of cream. Whisk together and set aside.
Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
Carefully shave the chocolate using a knife or vegetable peeler. and set aside.
Cover the first cake layer with whipped cream then press cherry halves all over the top. These cherry pieces are actually structural as they will hold the cake up, whipped cream is TOO soft for a three layer cake on it's own. Repeat the process with the other layers until the cake is assembled.
Give the cake a quick smooth and push in any errant cherries. Cover the cake with more whipped cream then smooth the top and side.
Gingerly press shaved chocolate onto the bottom half of the cake. You can also toss the chocolate at the cake as the frosting is quite soft and easy to disturb.
Pour or pipe ganache onto the cake's top then smooth out. Leave about an inch from the edge uncovered.
Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top then top with cherries.
You can make this with three six inch layers or two 8 inch layers.
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a wholeblog post on it so check it out if you’re interested!
Those cherries between each layer are very important so try to keep the pieces in halves or quarters and don't skimp on them. If you don't add them at all your soft whipped cream frosting will get squeezed out of the sides and the cakes.