Description
A rich and indulgent layered chocolate cake filled with cherries and whipped cream, perfect for celebrations.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherries, soaked in Kirschwasser
- 1/4 cup Kirschwasser (cherry liqueur)
- 1/2 cup chocolate shavings
- Additional cherries for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the sugar and eggs until light and fluffy.
- Add the oil and vanilla extract to the egg mixture, then mix in the dry ingredients alternately with the buttermilk.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one layer of cake on a serving plate. Brush with Kirschwasser and spread a layer of whipped cream over the top. Add a layer of cherries.
- Place the second layer of cake on top and repeat.
- Spread whipped cream over the top and sides of the cake. Garnish with chocolate shavings and additional cherries.
Notes
For enhanced flavor, consider simmering chopped cherries before layering them into the cake. Store the cake in the refrigerator for up to three days.
