Directions
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Preheat the oven to 175°C / 350°F and grease a 23×33 cm (9×13 inch) baking pan. This step ensures that your cake comes out easily and maintains its beautiful shape.
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In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined. The aroma of cocoa will start to fill the air, setting the stage for the tremendous flavors to come.
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Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth. Finally, add the hot water or hot coffee to the mixture, blending until combined. The warmth of the liquid enhances the chocolate flavor, making it even more delicious.
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Pour the batter into the prepared pan and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The cake should look fluffy yet dense, promising a tremendous texture.
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While the cake is still warm, use a fork or skewer to poke holes all over it. This crucial step allows the warm cherry filling to seep deep into the cake, ensuring each bite is packed with flavor.
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To prepare the cherry filling, combine the cherries, sugar, cornstarch, cherry juice, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens and becomes glossy, stirring occasionally. This should take about 8-10 minutes.
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Pour the warm cherry filling over the warm cake, spreading it evenly. Allow the cake to cool completely at room temperature. Once cool, refrigerate it for 30-60 minutes to let the flavors meld and the cake to set.
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For the whipped cream topping, in a mixing bowl, whip the cold cream with powdered sugar and vanilla extract until soft peaks form. The cream should be fluffy and light, providing the perfect counterbalance to the cake’s richness.
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Once the cake is chilled, spread the whipped cream evenly over the surface. For a final touch, garnish with chocolate shavings and fresh cherries, if desired. Chill the cake in the refrigerator until you’re ready to serve it.
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