Ingredients

• All-purpose flour - 1 cup
• Unsweetened cocoa powder - ½ cup
• Baking powder - 1 teaspoon
• Salt - ½ teaspoon
• Butter - ½ cup (1 stick)
• Granulated sugar - 1 cup
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Whole milk - 1 cup
• Canned tart cherries - 1 can (14 oz)
• Kirsch (cherry brandy) - ¼ cup
• Heavy whipping cream - 2 cups
• Powdered sugar - ¼ cup
• Chocolate shavings - for garnish

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, and salt.

3. 3.

   In a large bowl, cream the butter and 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 creamed mixture, alternating with milk, beating well after each addition.

5. 5.

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

6. 6.

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

7. 7.

   Drain the cherries, reserving the juice. Combine 1/2 cup of the cherry juice with the kirsch in a small bowl.

8. 8.

   Whip the heavy cream with the powdered sugar until stiff peaks form.

9. 9.

   To assemble, place one cake layer on a serving plate. Brush with half of the kirsch mixture. Spread a layer of whipped cream over the cake and top with half of the cherries.

10. 10.

    Place the second cake layer on top, brush with the remaining kirsch mixture, spread whipped cream, and top with the remaining cherries.

11. 11.

    Cover the entire cake with the remaining whipped cream, smoothing the sides and top.

12. 12.

    Garnish with chocolate shavings and additional cherries if desired. Chill for at least 2 hours before serving.

Nutritional Facts