Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- ½ cup buttermilk
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- 1 jar (about 20 oz) pitted sour cherries, drained (reserve juice)
- ¼ cup kirsch (cherry brandy) or reserved cherry juice
- 2 tbsp granulated sugar (for cherries)
- Dark chocolate shavings or curls, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Make the batter: In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat eggs and sugar with an electric mixer on high until pale and fluffy (about 5 minutes).
- Gently fold in melted butter, buttermilk, and vanilla extract.
- Add dry ingredients to the wet ingredients in batches, folding gently until combined.
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
- Prepare cherries: Mix cherries with 2 tbsp sugar and kirsch (or reserved juice). Let soak for 10–15 minutes.
- Make whipped cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Slice each cake layer in half horizontally to make 4 thin layers. Place one layer on a cake plate, brush lightly with cherry juice, spread whipped cream, then add cherries. Repeat with remaining layers.
- Frost top and sides with whipped cream. Garnish with chocolate shavings and extra cherries if desired.
- Chill for at least 2 hours before serving for best flavor.
If you’d like, I can help you adjust this for cupcakes or a no-bake version too!