Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Step 2: In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla; mix until smooth. Gradually add hot coffee, mixing until well combined.
Step 3: Divide batter evenly among pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
Step 4: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Step 5: Layer the cakes with whipped cream and cherries between each layer. Frost the outside with more whipped cream.
Step 6: Press dark chocolate shards onto the sides of the cake and decorate the top with swirls of whipped cream and whole cherries.
Storage Information
Store the cake in the refrigerator, covered, for up to 3 days. Bring to room temperature for about 15 minutes before serving. Note: chocolate shards may soften over time, so add just before serving for the best look.
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