Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) hot coffee
  • 24 oz (680g) canned dark sweet cherries, drained
  • 1 cup (240ml) reserved cherry syrup
  • ½ cup (120ml) unsweetened cherry juice
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 3 cups (710ml) heavy whipping cream, ice cold
  • ¾ cup (90g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 envelope (7g) halal beef gelatin
  • ¼ cup (60ml) water

Instructions:

  1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk the 250g flour, 75g cocoa powder, 400g sugar, 10g baking soda, 5g baking powder, and 5g salt in a large bowl until combined.
  3. Add 240ml buttermilk, 120ml vegetable oil, 2 eggs, and 10ml vanilla extract; beat on medium speed for 2 minutes.
  4. Stir in 240ml hot coffee by hand until the batter is thin.
  5. Divide batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Combine 240ml reserved cherry syrup and 120ml cherry juice in a saucepan and simmer over medium heat for approximately 10 minutes until reduced by one-third.
  8. Whisk 16g cornstarch with a splash of cold water to create a slurry, stir into the simmering liquid. Reserve 120ml (about ½ cup) of this thickened liquid for soaking the cake, then add 680g drained cherries and 15ml lemon juice.
  9. Simmer for 2 minutes until thickened, then remove from heat and let cool completely.
  10. Bloom 7g halal beef gelatin in ¼ cup (60ml) water, then microwave for 5 seconds until liquid.
  11. Beat 710ml heavy whipping cream, 90g powdered sugar, and 5ml vanilla extract on medium-high until soft peaks form.
  12. Slowly stream in the liquid gelatin while continuing to beat until stiff peaks form.
  13. Level the cooled cakes with a serrated knife.
  14. Place the first cake layer on a plate and brush approximately ¼ cup (60ml) of the reserved cooled cherry-juice reduction over the top.
  15. Pipe a ring of stabilized whipped cream around the edge of the cake to create a dam, then fill the center with half of the cherry filling.
  16. Top with the second cake layer, brush with the remaining reduction liquid, and frost the entire cake with the remaining whipped cream.
  17. Decorate with leftover cherries and refrigerate for 4 hours before slicing.