INGREDIENTS
For the Chocolate Cake Layers
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water or coffee
For the Chocolate Ganache
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
For the Cherry Chocolate Buttercream
1 cup unsalted butter, room temperature
2½ cups powdered sugar
½ cup cocoa powder
¼ cup maraschino cherry juice or cherry compote
½ tsp vanilla extract
2 tbsp heavy cream (as needed)
For Decoration
Fresh cherries with stems
Chocolate crumbs or crushed cookies for bottom edge
Optional: extra ganache or chocolate curls
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INSTRUCTIONS
1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, sift together flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Gradually add hot water or coffee and stir until fully combined.
4. Pour batter into pans and bake for 30–35 minutes or until a toothpick comes out clean. Let cakes cool completely.
5. For ganache, heat cream until simmering. Pour over chopped chocolate and let sit 2 minutes. Stir until smooth. Let cool slightly.
6. For buttercream, beat butter until fluffy. Add powdered sugar and cocoa, mix well. Add cherry juice, vanilla, and cream, and beat until smooth and pipeable.
7. Assemble the cake: layer chocolate cake with cherry chocolate buttercream. Frost the sides and top with buttercream.
8. Pour ganache over the top, allowing it to drip down the sides.
9. Decorate with piped buttercream, fresh cherries, and chocolate crumbs around the base.