Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 3/4 cup (75g) Unsweetened cocoa powder
  • 2 tsp (10g) Baking soda
  • 1 tsp (5g) Baking powder
  • 1 tsp (5g) Salt
  • 1 cup (240ml) Buttermilk, room temperature
  • 1/2 cup (120ml) Vegetable oil
  • 2 Large eggs, room temperature
  • 2 tsp (10ml) Vanilla extract
  • 1 cup (240ml) Boiling water
  • 1 lb (450g) Frozen dark sweet cherries, pitted
  • 1/2 cup (100g) Granulated sugar
  • 1 tbsp (15g) Cornstarch
  • 2 tbsp (30ml) Kirsch (Cherry Brandy)
  • 1 tsp (5g) Lemon juice
  • 3 cups (720ml) Heavy whipping cream, ice cold
  • 1/2 cup (60g) Powdered sugar
  • 1 tsp (5ml) Vanilla extract
  • 1 packet (7g) Gelatin powder
  • 2 tbsp (30ml) Cold water
  • 16 Fresh cherries
  • 4 oz (115g) Dark chocolate, shaved

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Sift together flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
  3. Whisk in buttermilk, oil, eggs, and vanilla until the batter is smooth.
  4. Carefully stir in boiling water to bloom the cocoa; the batter will be thin.
  5. Divide batter evenly between the pans and bake for 30-35 mins until a toothpick inserted in the center comes out clean.
  6. Cool in pans for 10 mins, then transfer to wire racks to cool completely.