Ingredients
Equipment
Method
Prepare the Cake Pans
- Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
Mix the Dry Ingredients
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add the Wet Ingredients
- Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until just combined.
Add the Hot Liquid
- Slowly pour in the hot water or hot coffee while mixing on low speed. Mix only until the batter is smooth. The batter will be thin, which is normal.
Bake
- Divide the batter evenly between the prepared pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes in their pans for about 10 minutes, then transfer them to wire racks and cool completely.
Make the Cherry Filling
- Add cherries, sugar, cherry juice or water, and lemon juice to a saucepan over medium heat. Cook until the cherries soften and release their juices.
- Mix the cornstarch with a little cold water to make a smooth slurry. Stir it into the cherries and cook for 1–2 minutes, until thickened. Remove from the heat and stir in vanilla. Cool completely.
Whip the Cream
- Beat the cold heavy cream, powdered sugar, and vanilla extract until smooth and medium-stiff peaks form. Do not overwhip.
Level the Cakes
- If necessary, use a serrated knife to carefully level the tops of the cooled cake layers.
Assemble the Cake
- Place the first cake layer on a serving plate or cake stand. Lightly brush with cherry syrup if desired.
- Spread a layer of whipped cream over the cake, then spoon some cherry filling over the cream. Keep the filling slightly away from the edge.
- Repeat with the second cake layer.
Frost and Decorate
- Place the final cake layer on top. Cover the top and sides with the remaining whipped cream.
- Decorate generously with dark chocolate shavings and fresh cherries.
Chill Before Serving
- Refrigerate the assembled cake for at least 1 hour before slicing. This allows the layers to firm up and makes the cake easier to cut neatly.
Notes
For deeper chocolate flavor: Use hot brewed coffee instead of water in the cake batter.
For the best texture: Make sure the cake layers are completely cool before assembling.
For fresh cherries: Sweet or sour cherries can be used depending on your preferred flavor.
For frozen cherries: They can be cooked directly from frozen; simply allow the filling to thicken properly.
For a stable cake: Keep the whipped cream cold and refrigerate the assembled cake before serving.
For clean slices: Use a sharp serrated knife and wipe the blade between cuts.
Storage: Keep covered and refrigerated for up to 3 days.
Make ahead: The chocolate cake layers and cherry filling can be prepared ahead of time. The assembled cake can also be refrigerated several hours or overnight before serving.
For the best texture: Make sure the cake layers are completely cool before assembling.
For fresh cherries: Sweet or sour cherries can be used depending on your preferred flavor.
For frozen cherries: They can be cooked directly from frozen; simply allow the filling to thicken properly.
For a stable cake: Keep the whipped cream cold and refrigerate the assembled cake before serving.
For clean slices: Use a sharp serrated knife and wipe the blade between cuts.
Storage: Keep covered and refrigerated for up to 3 days.
Make ahead: The chocolate cake layers and cherry filling can be prepared ahead of time. The assembled cake can also be refrigerated several hours or overnight before serving.