Ingredients
1¾cupsall-purpose flour,spoon, leveled
¾cupunsweetened natural cocoa powder
1¾cupsgranulated sugar
2tspbaking soda
1tspbaking powder
1tspsalt
2tspespresso powder,optional
½cupcanola or vegetable oil
2large eggs,at room temperature
¾cupsour cream,full fat, at room temperature
½cupbuttermilk,at room temperature
2tsppure vanilla extract
½cuphot water or coffee,120ml
15ozdark sweet cherries,(2cans) in heavy syrup
2tbspcherry liquor,sold as kirsch or kirschwasser, optional
1cupheavy cream or heavy whipping cream
8ozsemi-sweet chocolate bars,finely chopped
1tbsplight corn syrup,optional
2cupsheavy cream,cold or heavy whipping cream
¼cupconfectioners’ sugar
1tsppure vanilla extract
Preparation
Preheat the oven to 350 degrees F. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
Using a KitchenAid stand mixer fitted with a flat beater, beat the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the dry ingredients into the wet ingredients, add the hot water or coffee, and beat it all until the batter is completely combined.
Divide batter evenly between 3 pans. Bake for about 21 to 25 minutes. Baking times vary, so keep an eye on the cake. The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set on a wire rack. Allow to cool for about 30 minutes in the pans, then remove cakes from pans and set on a cooling rack. Be careful and use two hands when handling the cakes.
After the cakes have cooled, use a large serrated knife or cake leveler to slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).
Drain the cherries, reserving ¾ cup of the heavy syrup. Set cherries aside. Simmer syrup and cherry liquor in a small saucepan over low heat until reduced down to ¼ cup. Brush reduced syrup all over the cakes, reserving any leftover syrup.
Slice the cherries in half, leaving a few whole cherries for garnish. Set aside.
Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!)
Pour over chocolate and let it sit for about 2 to 3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Set aside to cool for about 10 minutes as you prepare the whipped cream.
Using a KitchenAid stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed for about about 3 minutes until soft peaks form.
Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 1 heaping cup of whipped cream evenly on top. Dot with half of the halved cherries and drizzle with a spoonful of reduced syrup.
Top with 2nd cake layer and evenly cover the top with 1 heaping cup whipped cream, the remaining halved cherries, and another drizzle of reduced syrup.
Top with the 3rd cake layer. Spread the remaining whipped cream on top and all around the sides in a thin layer using an icing spatula. Use a bench scraper to smooth out the whipped cream on the sides of the cake.
Pour chocolate ganache on top of the cake. Spread to the edges of the cake allowing it to gently drip down the sides. Top with whole cherries. Refrigerate for at least 30 minutes before slicing and serving.
