Ingredients:
- 2 cups (250g) all-purpose flour, plus more for dusting the pans
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ¾ cup (180ml) vegetable oil
- 1 ½ cups (360ml) buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
- 2 (15-ounce/425g) cans pitted tart cherries, drained (reserve 1/2 cup juice)
- ¼ cup (50g) granulated sugar
- 2 tablespoons cornstarch
- ¼ cup (60ml) Kirschwasser (cherry brandy), optional
- 4 cups (960ml) heavy cream, very cold
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings (made from 4 ounces good quality dark chocolate)
- Fresh cherries, with stems
Instructions:
- Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper rounds.
- Whisk together dry ingredients. In a separate bowl, combine wet ingredients. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in boiling water.
- Divide batter evenly among prepared pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Combine reserved cherry juice, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in drained cherries and Kirschwasser (if using). Let cool slightly.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Level the cake layers if needed. Place one layer on a cake plate or turntable. Brush with Kirschwasser (optional). Spread with half of the cherry filling. Top with another cake layer. Brush with Kirschwasser (optional). Spread with remaining cherry filling. Top with the final cake layer.
- Frost the entire cake with the whipped cream.
- Decorate with chocolate shavings and fresh cherries.
- Chill for at least 2 hours before serving.