- Prep time: 45 minutes
- Bake time: 30–35 minutes
- Yield: One 3-layer, 8-inch cake
Ingredients
1. The Chocolate Cake Layers
- 2 cups (250\text{g}) all-purpose flour
- 2 cups (400\text{g}) granulated sugar
- \frac{3}{4} cup (75\text{g}) unsweetened cocoa powder
- 2 tsp baking powder
- 1\ \frac{1}{2} tsp baking soda
- 1 tsp salt
- 2 large eggs (room temperature)
- 1 cup (240\text{ml}) whole milk
- \frac{1}{2} cup (120\text{ml}) vegetable oil
- 1 cup (240\text{ml}) boiling water or hot strong coffee (to bloom the cocoa)
- 2 tsp vanilla extract
2. The Cherry Filling & Syrup
- 2 cans (around 15 oz each) pitted sour cherries (reserve the juice!)
- \frac{1}{2} cup sugar (adjust based on how sweet the juice is)
- 3 tbsp cornstarch
- \frac{1}{4} cup Kirschwasser (German cherry schnapps) — optional
3. The Whipped Cream Frosting
- 4 cups (960\text{ml}) heavy whipping cream, cold
- \frac{1}{2} cup (60\text{g}) powdered sugar
- 1 tsp vanilla extract
4. The Decoration
- 1 block of dark chocolate (for shaving into curls)
- Whole fresh or maraschino cherries with stems
Step-by-Step Instructions
1. Bake the Cake Layers (Top Row)
- Preheat your oven to 350^\circ\text{F} (175^\circ\text{C}). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat with a mixer on medium speed for about 2 minutes until completely smooth.
- Reduce the mixer speed to low and carefully stream in the boiling water or hot coffee. The batter will be very thin, but this guarantees a moist texture.
- Divide the batter evenly among the three prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Prepare the Cherry Filling
- Drain the cherries, reserving 1 cup of the cherry juice.
- In a small saucepan, whisk the sugar and cornstarch together, then stir in the 1 cup of reserved cherry juice until smooth.
- Bring to a simmer over medium heat, stirring constantly until the mixture thickens and clears.
- Stir in the drained cherries. Remove from heat and let it cool down completely. Once cool, stir in the Kirschwasser (if using).
3. Make the Whipped Cream Frosting (Second Row, Left)
- In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.
- Whip on high speed until stiff peaks form. Be careful not to over-whip into butter. Keep it refrigerated until ready to assemble.
4. Assemble the Cake (Second Row, Center & Right)
- Place your first cooled cake layer on a serving plate or cake stand.
- Pipe or spread a generous layer of whipped cream over the cake.
- Pipe a ring of whipped cream around the top edge to act as a barrier, then spoon half of the cooled cherry filling into the center.
- Place the second cake layer on top and repeat the process (whipped cream followed by the remaining cherry filling).
- Top with the third cake layer.
5. Frost and Decorate (Bottom Rows)
- Frost the top and sides of the entire cake with a thick, smooth layer of the remaining whipped cream.
- Coat the sides and a portion of the top with rich chocolate shavings or curls.
- Fit a pastry bag with a star tip and pipe decorative swirls of whipped cream around the top edge of the cake.
- Place a whole cherry on top of each whipped cream swirl just before serving.
