3cupscherriesfresh or frozen halved and pitted (If you are using fresh cherries you will need to add 1/4 cup water)
1/4cupsugar
1tablespooncornstarch
For the Whipped Cream:
2cupswhipping cream
1/4cupsugar
1teaspoonvanilla extract
Instructions
For the Cake:
Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour, and line the bottoms of four six inch or 2 eight inch cake pans with parchment paper.
Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. In a small bowl, combine the coffee (or water) and buttermilk.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.
Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 – 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Rotate the pans about halfway through baking to ensure even baking. Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.
For the Whipped Cream:
Mix cream, sugar and vanilla in a bowl until it reaches the soft peak stage.
For the Cherries:
Mix cherries, sugar, and cornstarch in a small saucepan. Bring to a boil. Simmer for about ten minutes.
For the Assembly
Add whipped cream into first layer then add some cherries and reduction.
Add next layer and repeat.
Video
Notes
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Add a few tablespoons of cherry liqueur to the reduction for an added depth of flavor. You can burn off the alcohol while the mixture reduces or add it off heat for a spiked treat.
I like to use dutch processed coca as it's less acidic and gives a bit fudgier, dark cupcake but natural processed will work too!
You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
To get FLAT layers that are moist inside and out try using cake strips!
You can make this cake as 4 six inch layers or 2 eight inch layers.