Ingredients:

  • 250g all-purpose flour
  • 400g granulated sugar
  • 75g unsweetened Dutch-process cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 240ml buttermilk, room temperature
  • 120ml vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 240ml boiling water
  • 700g jarred pitted sour cherries (Morello cherries), with juice
  • 50g granulated sugar
  • 15g cornstarch
  • 60ml Kirsch (Cherry Brandy)
  • 720ml heavy whipping cream, cold
  • 60g powdered sugar
  • 100g cold mascarpone
  • 1 tsp vanilla extract
  • 100g dark chocolate shavings

Instructions:

  1. Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper.
  2. Sift flour, sugar, cocoa, baking soda, baking powder, and salt into a large mixing bowl.
  3. In a separate container, whisk buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
  4. Slowly incorporate the wet ingredients into the dry ingredients. Carefully stir in the boiling water until the batter is smooth (it will be thin).
  5. Divide the batter evenly among the three prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
  6. While the cake cools, prepare the cherry filling by simmering cherries, their juice, sugar, and cornstarch in a saucepan over medium heat until thickened. Stir in the Kirsch and let cool.
  7. Prepare the frosting by whipping cold heavy cream, powdered sugar, mascarpone, and vanilla extract until stiff peaks form.
  8. Assemble the cake by layering sponge, cherry filling, and whipped cream. Cover the exterior with remaining cream, chocolate shavings, and reserved whole cherries.
  9. Chill the assembled cake in the refrigerator for at least 2 hours before slicing to allow the layers to stabilize.