Ingredients

• All-purpose flour - 1 cup
• Cocoa powder - ½ cup
• Baking powder - 1 ½ teaspoons
• Baking soda - 1 teaspoon
• Salt - ½ teaspoon
• Butter - ½ cup
• Granulated sugar - 1 cup
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Buttermilk - 1 cup
• Cherry pie filling - 1 can (21 ounces)
• Heavy cream - 2 cups
• Powdered sugar - ¼ cup
• Dark chocolate shavings - ½ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.

2. 2.

   In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. 3.

   In a large bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. 4.

   Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.

5. 5.

   Divide the batter evenly between the prepared pans and smooth the tops.

6. 6.

   Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. 7.

   Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

8. 8.

   Once cooled, level the tops of the cakes if necessary. Place one layer on a serving plate and spread half of the cherry pie filling over the top.

9. 9.

   In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.

10. 10.

    Spread a layer of whipped cream over the cherries. Top with the second cake layer.

11. 11.

    Spread the remaining cherry pie filling over the top of the second layer, followed by more whipped cream.

12. 12.

    Decorate the top with dark chocolate shavings and additional whipped cream if desired.

13. 13.

    Refrigerate the cake for at least 1 hour before serving for best results.

Nutritional Facts