Ingredients

• All-purpose flour - 1 cup
• Cocoa powder - ½ cup
• Baking powder - 1 teaspoon
• Salt - ½ teaspoon
• Unsalted butter - ½ cup (1 stick), softened
• Granulated sugar - 1 cup
• Eggs - 3 large
• Vanilla extract - 1 teaspoon
• Whole milk - ½ cup
• Canned tart cherries - 1 can (14 ounces), drained
• Cherry liqueur or syrup - ¼ cup
• 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 bowl, sift together the flour, cocoa powder, baking powder, and salt.

3. 3.

   In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

4. 4.

   Stir in the vanilla extract. Alternately add the dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.

5. 5.

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

6. 6.

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

7. 7.

   Meanwhile, in a small bowl, soak the cherries in the cherry liqueur or syrup for at least 30 minutes.

8. 8.

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

9. 9.

   To assemble, place one cake layer on a serving plate. Spread a layer of whipped cream, then arrange half of the soaked cherries over the cream.

10. 10.

    Place the second cake layer on top, and cover with more whipped cream. Decorate with remaining cherries and sprinkle with chocolate shavings.

11. 11.

    Chill the cake for at least 1 hour before serving to allow the flavors to meld.

Nutritional Facts