Ingredients:

  • 1 3/4 cups (210g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups (350g) granulated sugar
  • 3/4 cup (180ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 3/4 cup (180ml) boiling water
  • 2 (14.5 ounce) cans pitted dark sweet cherries, drained (reserve juice!) (Approximately 820g total before draining)
  • 1/4 cup (60ml) cherry liqueur (Kirsch)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 3 cups (720ml) heavy cream, very cold
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings (use a bar of good quality dark chocolate)
  • Fresh cherries, for garnish (optional)

Instructions:

  1. Grease and flour the cake pans, line the bottoms with parchment paper.
  2. Whisk together dry ingredients. In a separate bowl, combine wet ingredients. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in boiling water.
  3. Divide batter evenly among prepared pans. Bake until a toothpick inserted into the center comes out clean.
  4. Let the cakes cool in the pans for a few minutes, then invert them onto a wire rack to cool completely.
  5. Combine drained cherry juice, sugar, and cornstarch in a saucepan. Cook until thickened. Stir in the cherries and cherry liqueur. Let cool completely.
  6. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip!
  7. Level the cake layers if needed. Place one cake layer on a serving plate. Brush with cherry liqueur. Spread with half of the cherry filling, then a layer of whipped cream. Repeat with the second cake layer. Top with the final cake layer, brush with cherry liqueur, and frost the entire cake with the remaining whipped cream.
  8. Decorate the top of the cake with chocolate shavings and fresh cherries, if desired.
  9. Chill the cake for at least 1 hour before serving. This allows the flavors to meld and the whipped cream to set.