Description
This delicious cherry chocolate layer cake is perfect for any special occasion!
Ingredients
Scale
- 2¼ cups all-purpose flour
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened Dutch-process cocoa powder
- 2 teaspoons instant espresso powder
- ⅔ cup boiling water
- ½ cup whole milk
- ½ cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1½ pounds whole cherries (pitted and halved)
- ¼ cup granulated sugar
- ⅓ cup kirsch or cherry juice
- 4 cups cold heavy whipping cream
- ½ cup powdered sugar
- 2 tablespoons kirsch (optional; replace with 2 teaspoons vanilla extract)
- ½ cup chocolate ganache (optional)
- Chocolate shavings or sprinkles (for garnish)
- Fresh whole cherries (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease two (8-inch) round cake pans with butter or baking spray and line the bottom of each pan with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
- Place the cocoa powder and espresso powder in a medium bowl. While whisking, slowly pour in the boiling water, and whisk until the cocoa powder is fully dissolved. Whisk in the milk, sour cream, and oil until combined, then add the eggs and vanilla, and whisk well combined.
- Pour the cocoa mixture into the flour and whisk together until all of the dry ingredients have been incorporated and the batter is smooth. Divide the batter between the prepared cake pans.
- Bake for 30 to 35 minutes or until the springs back when gently pressed and the sides of the cake start to pull away from the pan. Let the cakes cool in the pans on a wire rack for 20 minutes. Carefully invert the cake layers onto the wire rack, place parchment paper-side down, and let cool completely.
- While the cakes are cooling, place the cherries, sugar, and kirsch in a medium bowl and stir to combine. Cover and let cherries macerate for 30 minutes to 1 hour, stirring occasionally. Drain off the syrup that has collected in the bowl.
- For the whipped cream, place the cold cream and powdered sugar in a mixer bowl, and beat on medium speed until it thickens. Increase to medium-high and beat until soft peaks form. Drizzle in the kirsch, and beat until stiff peaks form. Reserve 1 cup of whipped cream to pipe on top later.
- Remove parchment paper from the cooled cake layers. Cut each layer in half horizontally, creating 4 layers. Brush the first layer with 3 to 4 tablespoons of cherry syrup, spread with about ¾ cup of whipped cream, and add a third of the cherries on top. Repeat with the next two layers.
- Top with the final layer, smooth out the remaining whipped cream around the top and sides of the cake. Garnish with chocolate shavings and any remaining fresh cherries.
- If using chocolate ganache, let cake chill for 30 minutes before piping the ganache around the edge to drip down the sides.
- Keep the cake refrigerated until ready to serve.
Notes
- Using soaked cake strips can help to bake flat layers.
- The macarating time for cherries helps enhance their flavor.
- Chilling the cake before adding ganache helps the ganache adhere and look neat.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice