Tool

• 8″ round baking pans

• Mixing bowls

• Electric mixer

• Wire cooling rack

Ingredients

Chocolate cake

• 2¼ cups all‑purpose flour

• 2 cups granulated sugar

• 1½ teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsweetened Dutch‑process cocoa powder

• 2 teaspoons instant espresso powder

• ⅔ cup boiling water

• ½ cup whole milk

• ½ cup sour cream

• ½ cup vegetable oil

• 2 large eggs

• 1 tablespoon vanilla extract

Cherry syrup & filling

• 1½ pounds whole cherries, pitted and halved

• ¼ cup granulated sugar

• ⅓ cup kirsch or cherry juice

Whipped cream frosting

• 4 cups cold heavy whipping cream

• ½ cup powdered sugar

• 2 tablespoons kirsch (or 2 teaspoons vanilla extract)

Assembly

• ½ cup chocolate ganache (optional)

• Chocolate shavings or sprinkles (optional)

• Fresh whole cherries (optional)

Direction

Make the cake

• Preheat oven to 350°F. Grease two 8″ pans; line bottoms with parchment.

• Whisk flour, sugar, baking soda, baking powder, and salt; set aside.

• In another bowl, whisk cocoa + espresso; slowly add boiling water until dissolved.

• Add milk, sour cream, and oil; whisk well.

• Add eggs and vanilla; whisk until smooth.

• Pour cocoa mixture into dry ingredients; whisk until fully combined (batter will be runny).

• Divide batter evenly into pans.

• Bake 30–35 minutes until centers spring back and edges pull slightly from pan.

• Cool 20 minutes in pans; invert onto rack and cool completely.

Make the cherry syrup & filling

• Combine cherries, sugar, and kirsch; let macerate 30–60 minutes, stirring occasionally.

• Drain syrup; add water or kirsch to make ⅔ cup total. Set aside.

Make the whipped cream frosting

• Beat cold cream and powdered sugar on medium until thickened (about 1 minute).

• Increase speed to medium‑high; beat to soft peaks (about 2 minutes).

• Add kirsch; beat to stiff peaks (30 seconds–1 minute).

• Reserve 1 cup in a piping bag; refrigerate.

Assemble the cake

• Remove parchment from cooled cakes.

• Slice each cake horizontally to make 4 layers.

• Reserve one bottom layer for the final top (smoothest surface).

• Place a bottom layer cut‑side up; brush with 3–4 tbsp cherry syrup.

• Spread ¾ cup whipped cream; add ⅓ of the cherries (cut‑side down).

• Repeat syrup → cream → cherries for the next two layers.

• Place final reserved layer cut‑side down on top.

• Frost entire cake with remaining whipped cream.

• Add chocolate curls, sprinkles, or ganache drip if desired.

• Pipe reserved whipped cream on top; garnish with fresh cherries.

• Refrigerate until ready to serve.

Notes

• Measure flour correctly — too much makes the cake dry and hard to slice.

• Kirsch can be replaced with brandy or cherry/pomegranate juice.

• If you don’t have espresso powder, use ⅔ cup hot brewed coffee instead.

Nutrition

Calories: 704kcal Carbohydrates: 75g Protein: 7g Fat: 42g Saturated Fat: 21g Polyunsaturated Fat: 7g Monounsaturated Fat: 10g Trans Fat: 0.1g Cholesterol: 124mg Sodium: 282mg Potassium: 327mg Fiber: 3g Sugar: 53g Vitamin A: 1318IU Vitamin C: 5mg Calcium: 125mg Iron: 2mg