Directions
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Preheat the oven to 350°F (180°C). Grease three 8-inch (20 cm) round cake pans and line the bottoms with parchment paper. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt, ensuring a uniform mixture. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well blended. Pour the wet mixture over the dry ingredients and mix thoroughly to create a smooth batter. Finally, gradually add the hot coffee, incorporating it fully. Divide the batter evenly among the three prepared pans and bake for 25-30 minutes. Allow the cakes to cool completely in their pans before transferring to a wire rack.
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While the cakes are cooling, prepare the cherry filling. In a medium saucepan, combine the cherries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring until the mixture thickens. If desired, stir in rum or cherry syrup for added flavor and set aside to cool.
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Next, prepare the buttercream. In a large bowl, beat the room temperature butter using an electric mixer for about 3 minutes until it becomes fluffy and pale. Gradually add powdered sugar and cocoa powder, mixing on low speed until well combined. Add milk, vanilla extract, and a pinch of salt, beating until the mixture is smooth and creamy.
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Now it’s time to assemble the cake. Place the first layer of cake on a serving plate or a cake stand. Spread a generous layer of buttercream over the top, then spoon on some of the cooled cherry filling. Repeat this process with the second cake layer and again with the third layer. Once assembled, cover the entire cake with the remaining buttercream, ensuring a smooth, even finish. Decorate the top and sides with chocolate shavings and place fresh or cocktail cherries on top for a beautiful presentation. Allow the cake to rest for at least 1 hour before slicing and serving to let the flavors meld.
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