Chocolate Cake
Ingredients:
1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup strong black coffee (cooled)
½ cup vegetable oil
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with cocoa powder.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, beat eggs, then add buttermilk, coffee, oil, and vanilla. Mix well.
Pour wet ingredients into dry ingredients and mix until just combined. Don’t overmix.
Divide batter evenly between prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Chantilly Cream
Ingredients:
2 cups heavy whipping cream (cold)
⅓ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon kirsch (cherry brandy) – optional
Instructions:
Chill bowl and beaters in freezer for 15 minutes before whipping.
Pour cold cream into chilled bowl and begin whipping on medium speed.
When cream starts to thicken, add powdered sugar and vanilla (and kirsch if using).
Continue whipping until soft peaks form. Be careful not to overwhip.
Use immediately or refrigerate for up to 2 hours.
Cherry Topping
Ingredients:
2 cups fresh cherries, pitted (or 1½ cups frozen, thawed)
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon kirsch (optional)
Instructions:
If using fresh cherries, pit and halve them. Reserve some whole cherries for garnish.
In a saucepan, combine cherries, sugar, and cornstarch.
Cook over medium heat for 5-7 minutes until cherries release juices and mixture thickens slightly.
Remove from heat and stir in lemon juice and kirsch if using.
Cool completely before using.
Assembly
Place one cake layer on serving plate.
Spread a layer of Chantilly cream over the cake.
Add a layer of the cherry mixture, reserving some for topping.
Place second cake layer on top.
Cover entire cake with remaining Chantilly cream.
Top with remaining cherry mixture and garnish with whole fresh cherries.
Chill for at least 30 minutes before serving to set the cream.
Tips:
Make sure all ingredients are at room temperature unless specified otherwise
The coffee in the cake enhances the chocolate flavor without making it taste like coffee
For best results, assemble the cake the day you plan to serve it
Store leftovers covered in the refrigerator for up to 3 days
Serves: 10-12 people Prep Time: 45 minutes Bake Time: 30-35 minutes Assembly Time: 20 minutes
